Prosciutto Wrapped Shrimp

Prep Time
Cook Time
Ready In

Recipe: #33487

October 07, 2019

"This is out of the Costco October 2019 can use Pancetta if you prefer...the recipe is from Rachael Ray 50...cookbook. This can be served as an appetizer serving 6-7 people...I like JostLori's suggestion of julienne the sage...I'm sure it would not create a huge amount of sage in a bite...excellent idea..."

Original is 4 servings


  • Serving Size: 1 (483.1 g)
  • Calories 615
  • Total Fat - 34.7 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 375.1 mg
  • Sodium - 3128.2 mg
  • Total Carbohydrate - 17.3 g
  • Dietary Fiber - 5.6 g
  • Sugars - 1.5 g
  • Protein - 58.3 g
  • Calcium - 320.2 mg
  • Iron - 5.1 mg
  • Vitamin C - 32.4 mg
  • Thiamin - 1.4 mg

Step by Step Method

Step 1

Peel and devein shrimp, with tails on. Rinse and pat them dry. Place the shrimp in a dish and dress with the zest of 1 lemon, salt, pepper, garlic, and 3 tablespoons olive oil. Place a sage leaf in the cavity of the back of each shrimp where it has been deveined. Wrap the shrimp with the prosciutto in a tight, slightly overlapping layer covering the shrimp but not the tail.

Step 2

Heat a large nonstick skillet over medium-high heat, add the remaining tablespoon of olive oil, and arrange the shrimp in the pan, well nested and in a single layer. Cook for about 3 minutes, then turn and cook for about 3 minutes more. The shrimp should be firm and the prosciutto crisp. Remove the shrimp to a platter. Add the wine and lemon juice to the pan,, and swirl in the butter to melt. Spoon the sauce over the shrimp and serve.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the shrimp, make sure to pick large shrimp, 6 to 8 count or 8 to 10 count, for the best results.
  • If you prefer, you can use pancetta instead of prosciutto ham.

  • Substitute pancetta for prosciutto: Pancetta is a cured Italian bacon that is saltier and smokier than prosciutto. This substitution will add more flavor and depth to the dish, making it more savory and delicious.
  • Substitute parsley for sage: Parsley is a milder herb than sage and will not overpower the flavor of the shrimp. It will add a light, fresh flavor to the dish that will complement the other ingredients nicely.

Spicy Prosciutto Wrapped Shrimp Add 1/2 teaspoon of cayenne pepper to the olive oil when dressing the shrimp. Increase the garlic to 6 cloves and add 1 teaspoon of smoked paprika. Wrap each shrimp with a slice of prosciutto and a sprig of fresh thyme. Cook as directed.

Baked Parmesan Asparagus - This delicious side dish is a great accompaniment to the Prosciutto Wrapped Shrimp. The asparagus is baked in a creamy Parmesan sauce, which adds a delicious flavor and texture to the dish. The combination of the salty prosciutto and the creamy Parmesan asparagus is sure to be a hit with your guests!

Roasted Garlic Potatoes: Roasted Garlic Potatoes are a great complement to the Prosciutto Wrapped Shrimp and Baked Parmesan Asparagus. The potatoes are roasted with garlic, butter, and herbs, giving them a delicious flavor. The potatoes are a great side dish that adds a nice balance of flavors to the meal. The creamy Parmesan sauce of the asparagus pairs nicely with the garlic and herbs in the potatoes, making it a great combination for your guests to enjoy!


Q: How many shrimp are needed for this recipe?

A: The recipe requires 2 to 2 1/2 pounds of shrimp, which is approximately 20 shrimp. The size of the shrimp should be 6 to 8 count or 8 to 10 count.

Q: What type of shrimp should I use for this recipe?

A: The best type of shrimp to use for this recipe is raw, peeled and deveined shrimp. The size of the shrimp should be 6 to 8 count or 8 to 10 count.

1 Reviews


What a fantastic appetizer! I only made 8 for the two of us, but these were the super jumbo size and 2 or 3 each would have been more than enough! We loved the flavors and the sauce was wondefully piquant! We'll be making these again with one slight change... next time I'll julienne the sage, because on several of the shrimp, the whole leaf came out with the first bite - and it was a bit too overpowering in a single bite. We want to "spread the love" so to speak! These are great for a party because they are easy to prepare in advance, and then fry up at the last minute. If the sage is julienned, you can use smaller shrimp and make them more 1 or 2 biter's. Thanks for posting!


review by:
(17 Dec 2019)

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Fun facts:

The Italian cured ham, Prosciutto, used in this recipe was originally created by the Romans some 2000 years ago. It is still made in a similar fashion today.

The celebrity chef, Rachael Ray, who created this recipe is well known for her 30-minute meals. She has written numerous cookbooks and hosted several cooking shows.