Lagoon Shrimp with Hibiscus Rum Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Plump shrimp simmered in a vibrant hibiscus-infused rum sauce with citrus notes, evoking the colorful ambiance of Tiki bars with every bite. This caribbean-inspired seafood ready in about 18 minutes pairs peeled and deveined large shrimp, dried hibiscus flowers, dark rum for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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 2 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place dried hibiscus flowers in a small bowl, cover with 2 tbsp hot water, and steep for 10 minutes until the liquid turns deep red, then strain through a fine-mesh sieve into a small saucepan.
  2. Step 2: Heat 1 tsp vegetable oil in a skillet over medium heat, add 1/4 cup minced shallot, and cook for 2 minutes until softened but not browned, then add 1 tbsp fresh lime juice and 1 tsp fish sauce, stirring to combine.
  3. Step 3: Add the strained hibiscus liquid to the skillet, bring to a simmer, then stir in 2 tbsp dark rum and 1 tbsp maple syrup. Add shrimp and cook for 3-4 minutes, stirring occasionally, until shrimp turn pink and opaque throughout, with sauce reduced to a glossy coating consistency.

Frequently asked questions

How long does Lagoon Shrimp with Hibiscus Rum Glaze 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 Lagoon Shrimp with Hibiscus Rum Glaze?

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 dried hibiscus flowers from drying out.

Can I substitute ingredients in Lagoon Shrimp with Hibiscus Rum Glaze?

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 Lagoon Shrimp with Hibiscus Rum Glaze for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Lagoon Shrimp with Hibiscus Rum Glaze?

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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