Coconut Rum Shrimp Tacos


Main Dish
Coconut Rum Shrimp Tacos

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three grilled shrimp tacos in soft shell tortillas with lime slices on the side.

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Coconut milk, rum, and lime juice make for the perfect marinade for tropical shrimp tacos.

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Servings and Ingredients

Serves 6
1 lbs.jumbo shrimp, 12 ct.
1(13.5-oz.) can Hy-Vee coconut milk
c.spiced rum
2 tsp.lime zest
c.fresh lime juice
¼ c.Hy-Vee brown sugar, packed
½ tsp.Hy-Vee salt
1 lbs.Hy-Vee Short Cuts pineapple chunks
1large orange bell pepper
1large red bell pepper
6(6-inch each) Hy-Vee taco-size flour tortillas
1 cabbage, shredded
Fresh cilantro
Lime halves, for garnish

Things To Grab

  • Charcoal or gas grill
  • Large resealable plastic bag
  • Grill basket
  • Meat thermometer
  • Silicone pastry brush
  • Medium bowl


  1. Preheat a charcoal or gas grill for direct cooking over medium-high heat.

  2. Peel shrimp and remove tails; place shrimp in a large resealable plastic bag. Combine coconut milk, rum, lime zest and juice, brown sugar, and salt. Set aside half of the mixture for brush-on sauce. Pour remaining mixture over shrimp in bag; close bag. Marinate shrimp while preheating grill.

  3. Remove shrimp from marinade; discard marinade. Place shrimp and pineapple in grill basket. Grill shrimp and pineapple and whole peppers for 6 to 8 minutes or until shrimp are opaque (145 degrees) and peppers are crisp-tender, turning halfway through. Brush shrimp with reserved brush-on sauce during grilling. Grill tortillas for 1 to 2 minutes or until charred.

  4. Keep shrimp warm. Seed bell peppers; coarsely chop peppers and pineapple and transfer to a bowl. Sir in 2 tablespoons brush-on sauce. Divide cabbage, shrimp, pineapple, and peppers among tortillas. Garnish with cilantro and lime halves, if desired.

Nutrition facts


300 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 120mg
  • Sodium: 650mg
  • Total Carbohydrates: 39g
  • Protein: 19g

Daily Values

Iron 15%
Calcium 10%
Vitamin D 0%
Potassium 6%

Recipe Source:

Seasons July 2019