Rum-Marinated Shrimp: Adding A Boozy Twist To This Coastal Favourite
Let us paint a mental picture for you (try not to drool): Succulent shrimp, sizzling on the grill, kissed by the exotic spices of coastal India, and oh, did we mention? They’re marinated in rum.
Yes, you heard that right. We’re taking a classic Indian seafood delight and giving it a cheeky, boozy upgrade.
Lo and behold: The rum-marinated shrimp.
The Coastal Charm
India’s coastline is a treasure trove of culinary wonders, with seafood being the star of the show (duh). From the spicy prawn curries of Kerala to the tangy fish fry of Goa, coastal Indian cuisine is all about bold flavours and fresh ingredients. Shrimp, with its succulent texture and delicate taste, is a favourite across these regions.
But today, we’re going rogue and infusing this coastal classic with a splash of rum for that extra oomph (you'll thank us later).
Why the Rum?
Because why not? Adding rum to our marinade isn’t just about being fancy (though it does add a certain je ne sais quoi). The rum tenderises the shrimp and brings a rich, caramel-like sweetness that plays beautifully with our spices.
Trust us, your taste buds are in for a treat.
The Recipe
Here’s what you’ll need to make these:
Ingredients
- 500 grams of fresh shrimp, peeled and deveined
- 60 ml dark rum
- 2 tablespoons olive oil
- Juice of 1 lime
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh coriander for garnish
Instructions
First, let’s whip up our marinade. In a bowl, combine the dark rum, olive oil, lime juice, minced garlic, grated ginger, turmeric powder, chilli powder, cumin powder, coriander powder and honey.
Give it a good whisk until everything is well mixed. Season with salt and pepper to taste.
Now, toss those lovely shrimp into this aromatic concoction, ensuring each piece is well coated. Cover the bowl and let it marinate in the fridge for at least 30 minutes. This gives the flavours time to meld and the rum to work its magic.
While the shrimp are soaking up all that boozy goodness, let’s get the grill or a heavy-bottomed skillet nice and hot. If you’re using a skillet, add a splash of olive oil to prevent sticking. Once hot, place the marinated shrimp on the grill or in the skillet, cooking for about 2-3 minutes on each side until they turn pink and slightly charred.
Remove the shrimp from the heat and transfer them to a serving platter. Garnish with fresh coriander for that final touch of colour and freshness.
Pro-Tips
These rum-marinated shrimp are incredibly versatile. Serve them as an appetiser with a zesty dipping sauce, or pair them with coconut rice for a main course that’ll transport you straight to the beaches of Goa. They also make a killer filling for tacos, topped with a tangy mango salsa.
If you’re feeling adventurous, try making a quick dipping sauce with yoghurt, mint and a hint of green chilli. It’s the perfect cooling counterpoint to the spicy, boozy shrimp.
