Rum-Glazed Shrimp and Mango

Prep Time:
35 mins
Total Time:
45 mins

This grilled shrimp with mango on a stick gives you a summertime taste of the tropics.


  • ¼ cup freshly squeezed lime juice plus 1 tablespoon (3 limes)

  • ¼ cup dark rum

  • 3 tablespoons dark-brown sugar

  • 1 tablespoon finely grated, peeled fresh ginger

  • 1 ½ teaspoons cornstarch

  • 32 medium shrimp, peeled and deveined (tail on)

  • Coarse salt and ground pepper

  • 1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick

  • 2 tablespoons vegetable oil, plus more for grates

  • 2 bunches watercress (about 12 ounces), tough stems trimmed


  1. Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.

  2. Thread shrimp onto 8 skewers, using 4 shrimp per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush shrimp and mango all over with glaze.

  3. Heat grill to medium-high; oil grates. Place shrimp and mango skewers on grill; cook, turning once, until blackened in spots and shrimp are opaque throughout, 3 to 4 minutes.

  4. In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat.

  5. To serve, divide watercress among four plates; top each with 2 shrimp skewers and 1 mango skewer.

Cook's Notes

You will need 12 metal or wooden skewers. To keep them from scorching on the grill, soak the wooden skewers in water while preparing the ingredients.

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