Best 6 Rum Glazed Shrimp Recipes

RUM GLAZED GRILLED SHRIMP

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Mix together the honey, lime juice, spiced rum, orange zest, orange juice, ginger, cilantro, salt, black pepper, and cornstarch in a large bowl until the glaze is smooth and the cornstarch is thoroughly blended with the rest of the ingredients. Pour half the glaze into a smaller bowl for basting. Rinse and pat the shrimp dry, and gently stir into the large bowl to thoroughly coat the shrimp with the glaze.
• Remove from the glaze, and discard the used glaze. Thread 5 shrimp onto each skewer, and sprinkle with salt and black pepper.
• Grill the shrimp until bright pink and opaque and the glaze has cooked onto the shrimp, about 4 minutes per side. Baste with additional unused glaze before turning the shrimp over.

RUM-GLAZED SHRIMP AND MANGO

Steps:

• Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.
• Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze.
• Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes.
• In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat.
• To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer.

RUM-GLAZED SHRIMP SKEWERS

Steps:

• For the shrimp: Preheat the grill to medium-high heat.
• Mix the pineapple juice, lime juice, spiced rum, rice wine vinegar, brown sugar, ginger and garlic in a small saucepan. Bring the mixture to a boil. Mix the cornstarch and 1 tablespoon water in a small bowl. When the juice mixture comes to a boil, whisk in the cornstarch slurry and whisk until thickened, a couple of minutes. Remove from the heat.
• Place on each skewer 2 pieces of pineapple, 2 shrimp, 2 pieces of red bell pepper, 2 pieces of yellow bell pepper, 2 pieces of onion and 3 mushrooms. Season the skewers with salt and pepper.
• Oil the grill. Place the skewers on the grill and brush with the glaze. Grill the skewers on each side until the shrimp is pink, 3 to 4 minutes, brushing with the glaze halfway through.
• For the mint chimichurri: Add the mint, olive oil, rice wine vinegar and red onion to a bowl; mix well. Season with salt and pepper (heavy on the pepper). Serve with the shrimp skewers.

RUM-GLAZED SHRIMP

Steps:

• 1. Peel shrimp, leaving tails intact. Place shrimp in a bowl with 4 tbsp. rum along with lemon or lime juice, oil, garlic, salt, pepper; toss to coat thoroughly. Cover and marinate in the fridge for up to 1 hour.
• 2. Combine brown sugar, vinegar, and remaining 2 tbsp. rum. Thread shrimp onto skewers and lightly brush with brown sugar glaze.
• 3. Grill over medium hot fire, brushing with additional glaze until shrimp are opaque, about 3 minutes on each side or until done.

GLAZED SHRIMP WITH CITRUS RUM BUTTER SAUCE

Steps:

• 1. Whisk cornstarch with 2 tbsp. lime juice and set aside.
• 2. Heat honey, orange juice, remaining lime juice, rum, butter,garlic, and ginger over high heat until boiling. Add cornstarch mixture and let it thicken. Remove from heat.
• 3. Preheat broiler. Line a baking sheet with foil and place a rack on top. Arrange shrimp on rack and brush with sauce. Broil until opaque. Turn shrimp and brush with sauce. Broil until lightly browned. Top with cilantro and serve with remaining sauce as dip.

RUM-GLAZED SHRIMP AND MANGO RECIPE - (4.4/5)

Steps:

• Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool. Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze. Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes. In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat. To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer.