Caribbean Rum Shrimp Recipe

This Caribbean Rum Shrimp recipe combines succulent shrimp with a rich marinade of dark rum, honey, butter, fresh ginger, garlic, and warm Caribbean spices before gently smoking them over hickory wood. Featured on License to Grill, this flavorful seafood recipe from Rob Rainford delivers the perfect balance of sweet, smoky, and savory flavors that make every bite unforgettable.

The Inspiration

Caribbean cuisine is celebrated around the world for its bold flavors, fresh seafood, and creative use of tropical ingredients. From Jamaica to Barbados and beyond, rum has long been used in marinades and glazes to enhance grilled meats and seafood, bringing subtle sweetness and depth without overpowering the main ingredient.

On License to Grill, Rob Rainford embraces these island influences by combining dark rum with honey, butter, ginger, garlic, lemon zest, and warm spices to create a marinade that complements the delicate flavor of fresh shrimp. Instead of cooking the shrimp over direct flames, they are gently smoked over hickory wood, allowing the seafood to absorb a subtle smoky aroma while remaining tender and juicy.

The combination of allspice, cinnamon, fresh cilantro, and hot sauce reflects the vibrant character of Caribbean cooking, balancing sweetness with gentle heat and aromatic herbs. The result is a dish that’s equally suited to casual backyard cookouts and elegant summer entertaining.

Because shrimp cook quickly, this recipe is ideal for busy weeknights while still offering impressive flavors worthy of special occasions. Every bite delivers smoky sweetness, citrus brightness, and just enough spice to keep guests coming back for more.

Ingredients

2 pounds of large raw shrimp – (1000grams)
1 cup of Hickory wood chips soaked in cold water for 30minutes
2 cups of dry Hickory wood chips

Marinade

1 cup of dark rum – (500ml)
1/3 cup of melted butter – (75ml)
1/3 cup of honey – (75ml)
1 tablespoon of pure vanilla extract – (15ml)
1 teaspoon of ground allspice – (5ml)
1 teaspoon of ground cinnamon – (5ml)
1/3 cup of chopped cilantro springs – (75ml)
3 tablespoons of very finely minced ginger – (45ml)
5 cloves of finely minced garlic
Finely minced zest from 1 lemon
1 tablespoon of hot sauce – (15ml)

Method

Preheat barbecue to the temperature of 220°F (110°C).
Shell and devein shrimp and place in a covered bowl and set aside. Shrimp must be at room temperature when smoking.
In a small bowl combine all ingredients and mix well. Toss in shrimp and coat evenly. Place in the fridge to marinate for as little as 20 minutes to no more than 1 hour.
Remove the shrimp from the marinade and place in a bowl. Let them come to room temperature – stand for 10 minutes covered.
Preheat barbecue to the temperature of 220°F (110°C).
Squeeze the water from the wet chips and place them in the center of a large piece of tin foil. Add the dry chips and mix. Fold the foil into a sealed pouch. With a fork poke holes in both sides of the pouch from which the smoke will escape. The more holes – the more smoke!
Keep the burner under the woodchip pouch on medium to high heat and turn the other burners off. Once the grill is smoking, quickly place the shrimp directly over the grills that are off. Smoke shrimp with indirect heat for 10 -15 minutes or until shrimp are evenly pink and slightly caramelized on the outside
Transfer shrimp to warm serving platter and enjoy!

Serving Suggestions

For a complete License to Grill barbecue menu, pair the shrimp with grilled asparagus, grilled rosemary baby potatoes, grilled tomatoes with mozzarella cheese, or tangy buttermilk potato salad. The smoky sweetness of the shrimp complements fresh seasonal side dishes while creating a balanced outdoor feast.

These shrimp also make an excellent filling for tacos, wraps, rice bowls, or fresh salads. Simply tuck them into warm tortillas with shredded cabbage, avocado, and lime crema for an easy weeknight dinner, or serve them over jasmine rice with grilled peppers for a satisfying meal.

When entertaining guests, arrange the shrimp on a large platter garnished with fresh cilantro, grilled lemon halves, and tropical fruit such as pineapple or mango. The vibrant colors and irresistible smoky aroma make this dish a standout addition to backyard parties, seafood boils, or summer celebrations.

Final Thoughts

This Caribbean Rum Shrimp recipe captures the vibrant flavors of the islands while showcasing Rob Rainford’s approachable grilling style on License to Grill. The combination of dark rum, honey, butter, aromatic spices, fresh herbs, and gentle hickory smoke creates shrimp that are tender, flavorful, and beautifully caramelized.

Find more recipes from License to Grill here!