Best 7 Rum Glazed Shrimp Skewers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the tantalizing flavors of succulent shrimp skewers, skillfully glazed with the rich aroma of rum. Embark on a culinary journey to uncover the secrets of creating this delightful dish. From selecting the freshest shrimp and marinating them in a symphony of spices to threading them onto skewers and grilling them to perfection, we'll guide you through every step of this culinary masterpiece. Get ready to tantalize your taste buds with rum glazed shrimp skewers that will transport you to a tropical paradise. Let's delve into the art of crafting this irresistible dish, one delicious bite at a time.

Let's cook with our recipes!

'BUT WHY IS THE RUM GONE?' GRILLED SHRIMP



'But Why Is The Rum Gone?' Grilled Shrimp image

Do not marinate the shrimp longer than the indicated time. If you are using bamboo skewers, be sure to soak them in cold water for at least 30 minutes. I serve these with an orzo salad and grilled zucchini and squash.

Provided by Sarah

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 6

Number Of Ingredients 10

¼ cup chopped fresh mint leaves
⅓ cup white sugar
1 shallot, minced
⅓ cup white rum
¼ cup fresh lime juice
1 teaspoon freshly grated lime zest, or more to taste
1 teaspoon salt
ground black pepper to taste
1 ½ pounds peeled and deveined medium shrimp, tail-on
2 tablespoons fresh lime juice

Steps:

  • Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely. Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade. Stir lime zest into the marinade; season with salt and black pepper.
  • Pour marinade into a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature 15 to 20 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade.
  • Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes. Drizzle 2 tablespoons fresh lime juice over the skewers to serve.

Nutrition Facts : Calories 169.9 calories, Carbohydrate 14 g, Cholesterol 172.6 mg, Fat 1 g, Fiber 0.2 g, Protein 18.8 g, SaturatedFat 0.3 g, Sodium 587.4 mg, Sugar 11.6 g

RUM-GLAZED SHRIMP AND MANGO



Rum-Glazed Shrimp and Mango image

This grilled shrimp with mango on a stick gives you a summertime taste of the tropics.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 45m

Number Of Ingredients 10

1/4 cup freshly squeezed lime juice plus 1 tablespoon (3 limes)
1/4 cup dark rum
3 tablespoons dark-brown sugar
1 tablespoon finely grated, peeled fresh ginger
1 1/2 teaspoons cornstarch
32 medium shrimp, peeled and deveined (tail on)
Coarse salt and ground pepper
1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
2 tablespoons vegetable oil, plus more for grates
2 bunches watercress (about 12 ounces), tough stems trimmed

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.

Nutrition Facts : Calories 235 g, Fat 8 g, Fiber 1 g, Protein 12 g

RUM GLAZED SHRIMPS



Rum Glazed Shrimps image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 cups rum
1/2 cup molasses
Rind of 1/2 a lemon
1 cinnamon stick
24 star anise
4 peppercorns
12 jumbo shrimps
Extra virgin olive oil
2 garlic cloves, crushed
Salt and pepper

Steps:

  • In a saucepan combine rum, molasses, lemon rind, cinnamon, anise and peppercorns. Reduce until it becomes a glaze and set aside for later use. Brush the shrimps with olive oil on both sides. Then rub and season with garlic and salt and pepper to taste and grill. Arrange shrimps on a serving platter and drizzle with the rum glaze.

TAMARIND RUM GLAZED SHRIMP MARTINI



Tamarind Rum Glazed Shrimp Martini image

Make and share this Tamarind Rum Glazed Shrimp Martini recipe from Food.com.

Provided by Jeena in FL

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 33

1 lb shrimp, peeled and de-veined
1/4 cup olive oil
2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme, chopped
1 teaspoon kosher salt
1/2 teaspoon pepper (to taste)
3 tablespoons olive oil
3 lbs boniato, peeled and cut
3/4 cup heavy cream
3 tablespoons butter
3/4 cup grated parmesan cheese
1 teaspoon kosher salt (to taste)
1/2 teaspoon white pepper (to taste)
1 1/2 cups Meyer's dark rum
1 1/4 cups tamarind paste
4 tablespoons brown sugar
1/4 cup sweet chili sauce
2 teaspoons ground ginger
1 1/2 teaspoons cornstarch
2 ounces water
1/8 teaspoon scotch bonnet pepper, chopped
1 teaspoon kosher salt (to taste)
1/2 teaspoon white pepper (to taste)
1/2 cup chayote, peeled and julienne cut
1/2 cup carrot, peeled and julienne cut
1/2 cup red pepper, seeds and membrane removed and julienne cut
3/4 cup scallion, medium cut
1 1/2 tablespoons olive oil
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped
1 tablespoon thyme, chopped
1 teaspoon kosher salt (to taste)
1/2 teaspoon white pepper (to taste)

Steps:

  • Mix the olive oil, parsley, thyme, salt and pepper in a medium bowl. Add the shrimp and toss to coat. Let stand 30 minutes.
  • Add peeled boniato to cold water and cook until just tender. Drain and mash with heavy cream, butter, salt, and Parmesan cheese. Reserve for later and keep warm.
  • Combine the rum, tamarind, brown sugar, sweet chili sauce, ginger, and scotch bonnet pepper in a large saucepan and simmer on medium low heat for 15 minutes.
  • Mix cornstarch with the water until smooth and add to the sauce. Cook for another 5 minutes.
  • In saute pan, heat olive oil on medium heat and add shrimp. Cook for about 1 minute on each side or to when shrimp turns pink.
  • Add 1/4 of the rum sauce to the pan with shrimp and toss; cook for about 30 seconds. Remove from heat.
  • Saute vegetables in olive oil and allow them to be crisp, but tender.
  • To serve, pipe 2 to 3 ounces of the boniato mash in a martini glass, then arrange 4 shrimp around the rim of the glass with the tail out. Pile some of the sauted vegetables on top of the mash like a nest, then drizzle some of the sauce over. Garnish with a sprig of parsley.

Nutrition Facts : Calories 703.7, Fat 41.1, SaturatedFat 15.7, Cholesterol 182.2, Sodium 1540.3, Carbohydrate 31.5, Fiber 2.8, Sugar 24.8, Protein 22.4

RUM-GLAZED SPICY SHRIMP



Rum-Glazed Spicy Shrimp image

Make and share this Rum-Glazed Spicy Shrimp recipe from Food.com.

Provided by Dancer

Categories     Lemon

Time 21m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 lbs fresh shrimp
6 tablespoons light rum, divided
2 tablespoons fresh lemon or 2 tablespoons lime juice
2 tablespoons vegetable oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 cup firmly packed dark brown sugar
1 tablespoon cider vinegar

Steps:

  • Peel shrimp, keeping tails intact.
  • Place in bowl with 4 tablespoons of the rum, lemon juice, oil, garlic, red pepper flakes and salt; toss to coat thoroughly.
  • Cover; marinate in refrigerator 30 to 60 minutes.
  • Preheat grill according to manufacturer's instructions.
  • In small bowl, combine brown sugar, vinegar and remaining 2 tablespoons rum.
  • Thread shrimp on skewers; lightly brush with brown sugar glaze.
  • Grill over a medium-hot fire, about 3 minutes per side, brushing with additional glaze, until shrimp are opaque.
  • Note: If using bamboo skewers, soak them in water for 30 minutes before grilling.

Nutrition Facts : Calories 310.6, Fat 7.8, SaturatedFat 1.2, Cholesterol 288, Sodium 381.4, Carbohydrate 11.2, Fiber 0.1, Sugar 8.8, Protein 38.6

RUM GLAZED GRILLED SHRIMP



Rum Glazed Grilled Shrimp image

Delicious for summertime grilling. A light and tasty glaze. If using wooden skewers, soak in lime juice or white wine for some extra flavor.

Provided by SPECIALKANDPORK

Categories     Shrimp Recipes

Time 30m

Yield 4

Number Of Ingredients 12

¼ cup honey
½ teaspoon lime juice
3 tablespoons spiced rum
½ teaspoon grated orange zest
1 tablespoon orange juice
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh cilantro leaves
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons cornstarch
20 jumbo shrimp, peeled and deveined
4 (10 inch) skewers

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.

Nutrition Facts : Calories 232.2 calories, Carbohydrate 19.1 g, Cholesterol 266.2 mg, Fat 1.5 g, Fiber 0.2 g, Protein 28.7 g, SaturatedFat 0.4 g, Sodium 452.7 mg, Sugar 17.8 g

GRILLED SHRIMP SKEWERS WITH ORANGE GLAZE



Grilled Shrimp Skewers with Orange Glaze image

The secret ingredient in these quick and tangy grilled shrimp skewers is orange-juice concentrate, which brings a sweet-tart intensity to the basting mixture that is balanced out by savory onion, sharp pickled jalapeños, and earthy thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 40m

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, plus more for brushing
3/4 cup minced onion (from 1 small)
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon minced fresh thyme leaves
Kosher salt
1 1/2 cups orange-juice concentrate, thawed (from a 12-ounce container)
1/4 cup packed light-brown sugar
1 tablespoon distilled white vinegar
1 to 2 tablespoons chopped pickled jalapeños
24 large shrimp, peeled and deveined (1 pound)
4 thick slices rustic bread, such as pan Pugliese

Steps:

  • Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
  • If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
  • Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
  • Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.

Tips:

  • Choose the right shrimp. Large, fresh shrimp are best for this recipe. Avoid shrimp that are frozen or have a strong fishy smell.
  • Make sure your skewers are soaked. This will prevent them from burning on the grill.
  • Don't overcrowd the skewers. Leave some space between each shrimp so that they cook evenly.
  • Baste the shrimp frequently. This will help them stay moist and flavorful.
  • Don't overcook the shrimp. They should be cooked through, but still slightly pink in the center.
  • Serve the shrimp immediately. They are best enjoyed hot off the grill.

Conclusion:

Rum-glazed shrimp skewers are a delicious and easy-to-make appetizer or main course. They are perfect for a summer cookout or party. With just a few simple ingredients, you can create a dish that is sure to impress your guests. So next time you're looking for a new shrimp recipe, give these rum-glazed shrimp skewers a try. You won't be disappointed!

Related Topics