Rum Soaked Caribbean Shrimp Salad

Rum Soaked Caribbean Shrimp Salad


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The Caribbean rum marinade for this shrimp gives the shellfish a subtle but splendid taste and adds a ton of flavor to an arugula salad. This light salad is a perfect summer lunch.

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Time needed

2.25 hour preparation + 8 min cooking

Serving Size / Yield

4 servings


  • 2 pounds shrimp, peeled and deveined
  • 8 tablespoons lime juice
  • ½ cup dark rum
  • 1 ½ cup pineapple juice
  • 2 tablespoons finely chopped cilantro
  • 1 ¼ teaspoon chopped garlic clove
  • Salt and pepper to taste
  • Baby arugula

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In a bowl, combine the pineapple juice, lime juice, rum, cilantro, and garlic. Season with salt and pepper and stir. Add the shrimp to the bowl and cover the bowl. Refrigerate the shrimp for 2 hours then remove the shrimp from the marinade. Grill the shrimp for 4 minutes on each side and then toss with baby arugula.

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