Dark Rum-Glazed Shrimp with Garlic and Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent shrimp sautéed in a rich dark rum glaze with garlic and chili for a bold, smoky seafood entrée. This caribbean-inspired seafood ready in about 18 minutes pairs large shrimp, peeled and deveined, dark rum, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 4 Caribbean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 1 tsp salt and 1/4 tsp black pepper to season evenly.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 cloves minced garlic and 1/2 tsp red chili flakes, sautéing for 30 seconds until fragrant but not browned.
  3. Step 3: Add the seasoned shrimp to the skillet in a single layer and cook for 2 minutes on one side until pink and slightly charred.
  4. Step 4: Flip the shrimp and pour in 1/4 cup dark rum, 1 tbsp brown sugar, and 1 tbsp fresh lime juice. Continue cooking for another 2-3 minutes, stirring gently, until the rum reduces to a sticky glaze coating the shrimp.
  5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the shrimp. Serve hot with rice or crusty bread to soak up the flavorful sauce.

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Frequently asked questions

How long does Dark Rum-Glazed Shrimp with Garlic and Chili take to make?

Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Dark Rum-Glazed Shrimp with Garlic and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dark rum from drying out.

Can I substitute ingredients in Dark Rum-Glazed Shrimp with Garlic and Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Dark Rum-Glazed Shrimp with Garlic and Chili for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Dark Rum-Glazed Shrimp with Garlic and Chili?

Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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