Glazed shrimp

Ward and I have been thinking about having a weekly Sunday dinner party, so we’ve been trying out recipes that might go over well with dinner guests. The other day, we had Honey, Lime and Rum Glazed Shrimp, and they were so delicious: the mix of honey, lime and rum works incredibly well with the succulence of the shrimp.

Glazed shrimp

Here’s the recipe, if you’d like to give it a go: (adapted from Latin Flavors on the Grill)

Honey, Lime and Rum Glazed Shrimp


1/2 cup freshly squeezed lime juice

1/2 cup dark rum

1 tbsp freshly grated ginger

2 tbsp cornstarch, dissolved in 2 tbsp lime juice

3/4 cup honey

Kosher salt and freshly ground black pepper

zest of 2 limes

1/4 cup finely chopped cilantro

20 large shrimp, peeled and deveined

2 tbsp oil

salt and pepper to taste


1. The glaze: Combine lime juice, rum and ginger in medium-size saucepan and bring to a boil over high heat. Whisk in cornstarch and lime juice mixture and honey. Add salt and pepper to taste. Cook until thickened, about 1 to 2 minutes. Remove from heat and let cool completely. When glaze is cooled, stir in the lime zest and the cilantro. Transfer to a container, cover and keep cool.

2. Preheat grill to medium-hot. Toss shrimp with the oil, 6 tbsp of the glaze and salt and pepper to taste. Grill shrimp for 1 to 2 minutes each side, brushing frequently with more glaze. Cook until shrimp are bright pink on the outside and white on the inside.

3. Arrange on platter and serve.

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