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Jean-François Burman
by Jean-François Burman

Tipsy Shrimps


Shaker sauce

Coconut Rum Glaze


  1. Preheat your grill for direct grilling over medium heat (about 350°F)
  2. Thread 3 to 4 shrimps onto each skewer and season them with coarse sea salt and freshly ground black pepper
  3. In a shaker, mix all the Shaker Sauce ingredients and give a good shake
  4. Mix all the Coconut Rum Glaze ingredients together and simmer for 5 to 10 minutes
  5. Grill the shrimps over direct heat for about 3-4 minutes per sides. Pour some shaker sauce over the cooking shrimps every minutes or so (be careful for the flames) and baste with the coconut glaze right before getting them out of the grill, reserve the rest of the glaze for dipping the shrimps

Add freshly grated coconut over the shrimps before serving (optional)

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