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.

Sarah

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Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
15 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

170 calories; protein 18.8g 38% DV; carbohydrates 14g 5% DV; fat 1g 2% DV; cholesterol 172.6mg 58% DV; sodium 587.4mg 24% DV. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 4 stars
07/10/2012
I have made these twice - the first time I made the mistake of using Malibu Rum - sounded like a good idea - WRONG! So I made them again using the correct rum and they were much better. The family was not wowed with the mint flavor though. I would cut back the mint if I were to make them again. Read More
(13)
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/10/2012
I have made these twice - the first time I made the mistake of using Malibu Rum - sounded like a good idea - WRONG! So I made them again using the correct rum and they were much better. The family was not wowed with the mint flavor though. I would cut back the mint if I were to make them again. Read More
(13)
Rating: 5 stars
02/02/2015
Very yummy and simple. It is exceedingly good chilled as leftovers as well. You will need two limes for the zest and juice. Read More
(3)
Rating: 5 stars
05/08/2018
I made a major change to this so take my review with a grain of salt. Instead of making the marinade as stated I tossed the zest of 1 lime (not sure how much it yielded) mint shallot salt and sugar together in a bowl and let it marinade a few minutes. I pan fried the shrimp on the stove then when it was done added in the lime juice and rum. It was phenomenal! Served it over white rice and the sauce was delicious. A new family favorite! Read More
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Rating: 5 stars
02/04/2017
Followed the recipe exactly. Served over white rice with a green salad and mojitos of course! Delicious wouldn't change a thing. Love the recipe name:) Read More
Rating: 5 stars
01/18/2016
The only the I changed was the name and called these Mojito Shrimp because that's what the ingredients remind me of. Great marinade and leaves just enough sweetness to taste. Read More
Rating: 5 stars
09/13/2020
I now keep a pre-made bottle of this marinade ready to go and use fresh sweet mint. I go ahead and put the mint in the marinade to meld with the other flavors. Delish! Read More
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Rating: 4 stars
07/26/2017
I followed the recipe exactly as written. It was tasty but too sugary. Next time I fix this recipe I will add less sugar. Read More
Rating: 5 stars
09/03/2020
By far my favorite shrimp recipe. I’ve also used the marinade on chicken skewers also delicious! Read More
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