Limey Rum Grilled Shrimp

A photo of shrimp and veggies kabobs ready to go on the grill.
Kabobs ready to go on the grill, after having sit in marindate for several hours. Photo by Pattycooks.

Diet
[x] Flexitarian + Omnivore
[O] Vegan
[O] Vegetarian
[x] Pescatarian
[x] Gluten free
[O] Weight Maint
[O] Keto Diet
[x] Mediterranean 
[O] Lectin Avoidance: sweet peppers
[x] Oxalate Avoidance:
[O] Purine Avoidance

Limey Rum Grilled Shrimp

Grilled kabobs with marinated shrimp, sweet peppers, jalapeno, and zucchini.

Marinade

  • 1/2 C lime juice + zest (Fresh)
  • 3/4 C honey (Any type will do)
  • 1/2 C Rum (I prefer Cruzan rum.)
  • 2 t Ginger (Grated with a planer, you can use the peel or not, your choice.)
  • 1 garlic (minced and smashed)
  • 1/2 cayenne (1/4t – 1/2t based on your preference)

Kabob

  • 20 large shrimp (peeled, deveined, tail off)
  • 1 T olive oil
  • Kosher salt and pepper (as required)
  • 5 Sweet peppers (Yellow + red, halved, deseeded)
  • 2 Zucchini (chopped (1-2 depending on size))
  • 1 Jalapeno (Chopped, deseeded + deveined)

Garnish

  • 1/2 C cilantro (chopped finely)
  • 1 lime (cut into 4 wedges)

Prep

  1. If using wooden skewers: Soak them in water so that they are saturated with moisture, and hopefully will not catch fire. Keep in the water until you need them.

  2. Chop all the veggies for the kabob and set aside.



  3. Rinse the room temperature shrimp then pat dry. Remove the exoskeletons, including the tail. Devein and generally clean up the shrimp.

  4. You can save the skins and use them to make a fish broth if you want. Do not use anything from the deveining process, that should be tossed.

Marinade

  1. Roll the limes to loosen them up a bit, then zest and squeeze the juice. Put both into a non-reactive pot (I used ceramic).

  2. Add the honey and rum; then add the zested ginger, minced + smashed garlic, and cayenne in the pan and whisk until thoroughly blended. Heat until boiling and then immediately take off the heat to let it cool to room temperature.

  3. Pour the cooled marinade into a glass container with a tight fitting lid, add the shrimp and let sit in the fridge for ~2-4 hours.

  4. Once done marinating, remove the shrimp but do not toss the marinade.

  5. I put the marinade back into the pot, and slowly simmer it to reduce and it then become a glaze for serving.

Kabob

  1. Skewer the veggies and shrimp to make 5-6 kabobs. Make the kabobs pretty visually. Season with salt and pepper as you require.



  2. Then heat your stove top grill (or outdoor grill), brush on oil, and grill ~3-5 minutes per side. The shrimp should turn from gray to pink to indicate they are done. While grilling brush on more marinade.

Serve

  1. Serve the kabob over 2/3C of Limey Rice.

  2. Pour the reduced glaze on top of the kabob and a bit over the rice.

  3. Top with remaining cilantro, and a wedge of lime.

Everyone of my tasters liked this kabob with the rice. On some I added some spicy roasted cashews and they liked that addition too. I do not eat shrimp often, but this worked out well.