Shrimp on Sugar Cane with Dark Rum Glaze Recipe

Name: Shrimp on Sugar Cane with Dark Rum Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 jumbo shrimp (1 to 1 1/2 pounds), shelled and deveined; 2 packages sugar cane swizzle sticks; Vegetable oil, for the grill; 2 tablespoons vegetable oil; 1 tablespoon fresh lemon or lime juice; 1 garlic clove, minced; Salt and freshly ground black pepper; 1/2 cup dark brown sugar; 1 stick (8 tablespoons) unsalted butter, cut into 1-inch pieces; 1/2 cup dark rum (preferably Mount Gay); 3 tablespoons Dijon mustard; 1 tablespoon white vinegar; 1/4 teaspoon each cinnamon, ground cloves and black pepper; Pinch of salt

Servings: persons

24 jumbo shrimp (1 to 1 1/2 pounds), shelled and deveined
2 packages sugar cane swizzle sticks
Vegetable oil, for the grill
2 tablespoons vegetable oil
1 tablespoon fresh lemon or lime juice
1 garlic clove, minced
Salt and freshly ground black pepper
1/2 cup dark brown sugar
1 stick (8 tablespoons) unsalted butter, cut into 1-inch pieces
1/2 cup dark rum (preferably Mount Gay)
3 tablespoons Dijon mustard
1 tablespoon white vinegar
1/4 teaspoon each cinnamon, ground cloves and black pepper
Pinch of salt

1
Place the shrimp in a mixing bowl and stir in the oil, lemon juice, garlic and season with salt and pepper.
2
Let marinate for 15 minutes while you prepare the glaze and sugar cane skewers.
3
Place the ingredients for the glaze in a saucepan and bring to a boil.
4
Reduce the heat to medium and simmer the mixture until thick and syrupy, 3 to 5 minutes.
5
Correct the seasoning, adding salt and pepper to taste.
6
Cut the sugar cane sticks crosswise on the diagonal into 5-inch sections.
7
Halve each section lengthwise.
8
The recipe can be prepared several hours ahead to this stage.
9
Set up your grill for direct grilling and preheat to high.
10
Using a bamboo skewer, make two starter holes in each shrimp.
11
Insert a strip of sugar cane through the holes.
12
Skewer the remaining shrimp kebabs the same way.
13
Brush and oil the grill grate.
14
Grill the shrimp kebabs until cooked through, 2 to 3 minutes per side, generously basting with glaze.
15
Serve any remaining glaze as a sauce on the side.

1402

kcal

Calories

Fat

137

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 24 jumbo shrimp (1 to 1 1/2 pounds), shelled and deveined, 2 packages sugar cane swizzle sticks, Vegetable oil, for the grill, 2 tablespoons vegetable oil, and more.

Yes, Shrimp on Sugar Cane with Dark Rum Glaze falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp on Sugar Cane with Dark Rum Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions