Spicy Caribbean Shrimp


1/2 lb raw shrimp, peeled and deveined shrimp

2 T coconut rum (or any type of rum)

1 T olive oil

1 tsp curry powder

1/4 tsp cayenne pepper

1/4 tsp allspice

1/4 tsp ground coriander

1/2 tsp salt

1 lime, juiced

1 mango, peeled and diced into small pieces

1 T canola oil


Wash the shrimp and pat dry, leaving the tails on.

In a medium sized bowl, whisk together the rum, olive oil, curry powder, cayenne, allspice and coriander. Set aside.

Heat the canola oil in a large skillet (or heat up the grill). Add the shrimp to the bowl and toss to coat with sauce. Cook the shrimp for a minute or two until done---sprinkle with salt while cooking.

When cooked, remove shrimp from skillet and toss with diced mango and lime juice. Serve with rice, beans and plantains.


15 minutes