Mojito Shrimp


  • 3 tablespoons chopped fresh mint
  • 1/4 cup rum
  • 2 tablespoons coconut oil
  • 2 tablespoons local raw honey
  • 1 tablespoon lime juice
  • 3 shallots peeled and roughly chopped
  • sea salt to taste
  • 1 pound shrimp peeled and deveined, 25 to 35
  • bamboo skewers or metal


  • DO-AHEAD TIP: Marinate shrimp overnight or for at least 4 hours. If using bamboo skewers, soak them in water for 30 minutes before using, to prevent burning.
  • COOKING INSTRUCTIONS: In a food processor, combine all ingredients except shrimp and skewers; pulse until mint and shallots are relatively fine.
  • Place shrimp in a large bowl; pour mojito mixture over the top until shrimp are covered.
  • Cover and refrigerate overnight or for at least 4 hours.
  • Preheat indoor or outdoor grill to MEDIUM-HIGH.
  • Remove shrimp from marinade and thread 3 to 4 shrimp onto each skewer; grill for 2 to 4 minutes per side.


SERVING SUGGESTION: Steamed asparagus and a salad of mixed baby greens and sliced strawberries, tossed with Leanne’s Basic Vinaigrette.
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