• Grilled Shrimp with Rum-Guava Glaze


Grilled Shrimp with Rum-Guava Glaze

By Andrew Zimmern

In this simple Cuban-inspired recipe, I pair garlic and lime-infused grilled shrimp with a sticky, sweet-and-sour rum-guava glaze.

Grilled Shrimp with Rum-Guava Glaze

Servings: makes 30 pieces


For the Shrimp

  • 2 pounds u-15 count shrimp, cleaned and peeled
  • 5 tablespoons olive oil
  • Juice of 1 lime
  • 2 cloves minced garlic

Rum-Guava Glaze

  • 1 jar, 12 ounces guava marmalade
  • 3 tablespoons tomato paste
  • 3 tablespoons dark corn syrup
  • 3 tablespoons molasses
  • 5 tablespoons distilled white vinegar
  • 1 tablespoon Coleman’s mustard powder
  • 1/2 cup dark rum
  • 1 tablespoon ground cumin
  • 1 tablespoon minced garlic
  • 3 tablespoons minced onion


Combine the olive oil, 2 cloves minced garlic and juice of 1 lime. Pour over shrimp, and marinate in the refrigerator for 24 hours.

About an hour before you’re ready to grill the shrimp, combine all of the ingredients for the rum-guava glaze in a small saucepan. Cook at the barest possible simmer for about an hour, or until sauce has thickened to a glaze consistency.

Light a grill for direct heat cooking over hot charcoal. Skewer the shrimps individually on wooden skewers, and grill, about 2 minutes per side.

Serve with the glaze.

Photograph by Madeleine Hill.

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