Garlic Rum Shrimp

Mississippi Gulf Shrimp are tossed in a TABASCO®, Bacardi®, Worcestershire, cumin and lime juice blend, then quickly pan-sautéed, topped

with breadcrumbs and broiled to a toasty finish.


TIME: 75 minutes


SEASON: spring, summer, fall, winter

METHOD: boil



• 16 oz large Mississippi Gulf shrimp, peeled and deveined, tails on

• 3 shakes TABASCO®

• 1/4 cup Bacardi® rum

• 1 each lime, juiced

• 2 tsp Worcestershire sauce

• 1 tsp ground cumin

• 2 Tbsp butter

• 4 Tbsp olive oil

• 2 cloves garlic, finely chopped

• 1/2 cup fine dry breadcrumbs

• salt, to taste

• pepper, to taste



1. In a medium bowl, combine TABASCO® , Bacardi® rum, lime juice, Worcestershire and cumin.

2. Toss shrimp in bowl to coat, and refrigerate at least 1 hour.

3. In a small saucepan over medium heat, add butter, oil and garlic and let cook 2 minutes, then remove from heat.

4. Preheat the broiler.

5. Transfer shrimp to a broiler pan and top with garlic sauce, salt, pepper and breadcrumbs.

6. Broil 3–5 minutes per side, or until shrimp are just cooked through.


Serving Suggestion: Great with sweet potato fries or grilled vegetables.

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