Ingredients with Measurements:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup coconut rum
- 1/4 cup lime juice
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 tsp red pepper flakes
- 1/4 cup shredded coconut
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large bowl, whisk together coconut rum, lime juice, honey, soy sauce, garlic, ginger, and red pepper flakes.
2. Add shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Heat olive oil in a large skillet or wok over medium-high heat.
4. Remove shrimp from the marinade, reserving the marinade.
5. Add shrimp to the skillet and cook for 2-3 minutes on each side, until pink and cooked through.
6. Remove shrimp from the skillet and set aside.
7. Add the reserved marinade to the skillet and bring to a boil.
8. Reduce heat and simmer for 5-7 minutes, until the sauce has thickened.
9. Add shredded coconut to the sauce and stir to combine.
10. Return shrimp to the skillet and toss to coat with the sauce.
11. Season with salt and pepper to taste.
12. Garnish with fresh cilantro and serve hot.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 2 hours
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for cooking shrimp
- Simmer for sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 260
- Fat: 10g
- Carbohydrates: 15g
- Protein: 24g
- Sodium: 900mg
- Sugar: 13g
Substitutions for ingredients:
- Coconut rum can be substituted with regular rum or vodka.
- Lime juice can be substituted with lemon juice.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Shredded coconut can be substituted with coconut flakes or omitted.
Variations:
- Add chopped pineapple or mango to the marinade for a tropical twist.
- Use chicken or tofu instead of shrimp for a vegetarian option.
- Serve over rice or noodles for a complete meal.
Tips and tricks:
- Don't overcook the shrimp, as they can become tough and rubbery.
- Use fresh shrimp for the best flavor and texture.
- Use a non-stick skillet or wok for easy clean-up.
- Double the recipe for a crowd-pleasing appetizer or main dish.
Storage instructions:
- Store leftover shrimp in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat shrimp in a skillet over medium heat until heated through.
Presentation ideas:
- Serve shrimp in a large bowl or on a platter with toothpicks for easy serving.
Garnishes:
- Fresh cilantro, chopped green onions, or sliced jalapenos.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Coconut rice, quinoa, or noodles.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or broth to thin it out.
- If the shrimp are sticking to the skillet, add more oil or use a non-stick skillet.
Food safety advice:
- Make sure to cook shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Coconut rum drunken shrimp is a popular dish in the Caribbean, where rum is a staple ingredient in many dishes.
Flavor profiles:
- Sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Sweet, Coconutty, Spicy, Tangy, Rum, Rum-Flavored