Try making this quick, one-pan fried rice dish with leftover chicken and rice when you need to serve the whole family but are short on time and groceries. This easy stir-fry recipe will please the whole family because a few vegetables offer color and texture and a few pantry essential spices and condiments add taste.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup chopped fresh mint leaves
- ⅓ cup white sugar
- 1 shallot, minced
- ⅓ cup white rum
- ¼ cup fresh lime juice
- 1 teaspoon freshly grated lime zest, or more to taste
- 1 teaspoon salt
- ground black pepper to taste
- 1 ½ pounds peeled and deveined medium shrimp, tail-on
- 2 tablespoons fresh lime juice
Instructions
- Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely. Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade. Stir lime zest into the marinade; season with salt and black pepper.
- Pour marinade into a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature 15 to 20 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes. Drizzle 2 tablespoons fresh lime juice over the skewers to serve.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 170 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 0 g |
| Protein | 19 g |
| Saturated Fat | 0 g |
| Sodium | 587 mg |
| Sugars | 12 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
By far my favorite shrimp recipe. I’ve also used the marinade on chicken skewers also delicious!
I now keep a pre-made bottle of this marinade ready to go and use fresh sweet mint. I go ahead and put the mint in the marinade to meld with the other flavors. Delish!
I made a major change to this, so take my review with a grain of salt. Instead of making the marinade as stated, I tossed the zest of 1 lime (not sure how much it yielded), mint, shallot, salt and sugar together in a bowl and let it marinade a few minutes. I pan fried the shrimp on the stove, then when it was done added in the lime juice and rum. It was phenomenal! Served it over white rice and the sauce was delicious. A new family favorite!
I followed the recipe exactly as written. It was tasty, but too sugary. Next time I fix this recipe I will add less sugar.
Followed the recipe exactly. Served over white rice with a green salad and mojitos, of course! Delicious, wouldn’t change a thing. Love the recipe name 🙂
The only the I changed was the name and called these Mojito Shrimp, because that’s what the ingredients remind me of. Great marinade and leaves just enough sweetness to taste.
Very yummy and simple. It is exceedingly good chilled, as leftovers as well. You will need two limes for the zest and juice.
I have made these twice – the first time I made the mistake of using Malibu Rum – sounded like a good idea – WRONG! So I made them again using the correct rum and they were much better. The family was not wowed with the mint flavor though. I would cut back the mint if I were to make them again.