Cooking Coconut Rum Shrimp Feature

Heat oil in a pan.

Add shrimp to the heated oil and cook until they sizzle.

In a separate saucepan, combine Coco Lopez and lemon juice.

Stir the mixture in the saucepan and add brown sugar.

Hold the saucepan on the flame until it reaches a light simmer.

Let the sauce simmer for a moment.

Turn the shrimp every couple of minutes to ensure even cooking.

Add coconut to the sauce.

Pour in Bacardi rum into the sauce.

Once the shrimp are cooked, plate them and pour the sauce over the shrimp.

Equipment Needed

Spice Level:

Dietary