Limey Rum Grilled Shrimp

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.

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Course: Dinner, Lunch

Cuisine: American

Keyword: Grilled shrimp, Lime Shrimp, Limey grilled shrimp

Servings: 4

Calories: 399kcal

Author: Patty

Ingredients

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

Instructions

Prep

• 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.
• Chop all the veggies for the kabob and set aside.
  
• Rinse the room temperature shrimp then pat dry. Remove the exoskeletons, including the tail. Devein and generally clean up the shrimp.
• 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

• 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).
• 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.
• 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.
• Once done marinating, remove the shrimp but do not toss the marinade.
• I put the marinade back into the pot, and slowly simmer it to reduce and it then become a glaze for serving.

Kabob

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

• Serve the kabob over 2/3C of Limey Rice.
• Pour the reduced glaze on top of the kabob and a bit over the rice.
• Top with remaining cilantro, and a wedge of lime.

Notes

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.

Nutrition

Calories: 399kcal | Carbohydrates: 68g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 252mg | Potassium: 666mg | Fiber: 5g | Sugar: 62g | Vitamin A: 5078IU | Vitamin C: 222mg | Calcium: 83mg | Iron: 2mg