Prosciutto wrapped shrimp starts with a simple honey marinade made with olive oil, honey, paprika, garlic powder, red pepper flakes, and black pepper. It gives the shrimp a sweet heat before the prosciutto even goes on. The prosciutto wraps around each shrimp and crisps up in the oven, adding a salty, savory contrast to the marinade underneath.
The whole thing comes together in under 40 minutes. Marinate the shrimp, wrap them, bake them. They work as an appetizer with toothpicks or as a main served over rice or pasta.
Why You’ll Love This Recipe
Ingredient Notes
- Large shrimp – Look for fresh or frozen large shrimp that are already peeled and deveined to save time. Where I live in the Midwest, “fresh” shrimp is typically frozen shrimp that has been thawed and placed on ice in the seafood section. For this reason, I prefer to buy frozen shrimp that has not been thawed yet. I used 24/30 extra large shrimp and weighed out 1 pound, which gave me 24 pieces. Keep in mind you will want the same number of shrimp to prosciutto pieces, so plan accordingly. Keep the tails on for better presentation and easier handling when eating.
- Prosciutto – Thinly sliced prosciutto works best here for wrapping. Look for packages where the slices are easy to separate. You’ll need 6 slices total. Cut each slice into 4 equal pieces and wrap one piece around each shrimp.
- Honey – Gives the marinade its sweetness and helps the prosciutto caramelize in the oven.
- Red pepper flakes – Adds heat. Adjust the amount to your preference or leave them out for a milder version.
Space Them Out on the Pan
Give each shrimp room on the baking sheet. If they’re too close together, they’ll steam instead of roast and the prosciutto won’t get crispy.
Recipe FAQs
Yes, you can use frozen shrimp. Just make sure to fully thaw them before marinating and cooking. To thaw, place the shrimp in a bowl of cold water for about 15-20 minutes or thaw overnight in the refrigerator.
Yes, you can marinate the shrimp and wrap them in prosciutto up to 2 hours ahead of time. Keep them refrigerated until you are ready to bake them.
Yes. Cook at 400°F for 6 to 8 minutes, checking at the 6 minute mark. The prosciutto will crisp up faster in an air fryer than in the oven so keep a close eye on them.
Expert Tips
Storage Instructions
Store any leftover prosciutto wrapped shrimp in an airtight container in the refrigerator. They will stay fresh for up to 2 days.
To reheat, preheat your oven to 375°F (190°C). Place the shrimp on a baking sheet and bake for about 5-7 minutes or until heated through and the prosciutto is crispy again. Alternatively, you can reheat them in an air fryer at 375°F (190°C) for 3-4 minutes. Avoid microwaving as it can make the prosciutto soggy.
Serving Suggestions
These work well as part of a larger appetizer spread. My Bacon Wrapped Chicken Bites follow the same method and bake at a similar temperature, so you can run both on the same night without much extra effort. My Gluten-Free Crab Rangoons are another good addition to the table if you want something different alongside the shrimp. If you want to lean into the honey flavor, my Baked Honey Garlic Chicken Wings use a similar sweet and savory profile and are easy to make at the same time.
Prosciutto Wrapped Shrimp
Ingredients
- 1 lb extra large shrimp - peeled and deveined, tails on (about 24 large shrimp)
- 2 tablespoons honey
- 1 tablespoon extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 6 slices of prosciutto - cut into 4 pieces each (from a 4oz package of prosciutto)
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Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Pat 1 lb extra large shrimp (24 pieces) dry with a paper towel.
- In a large bowl, combine 2 tablespoons honey, 1 tablespoon extra virgin olive oil, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes.
- Add the shrimp to the bowl and toss to coat evenly with the marinade.
- Let the shrimp marinate in the refrigerator for 20 minutes.
- Slice 6 slices of prosciutto in half lengthwise and then slice in half crosswise to get 4 equal pieces per slice.
- Take one piece of prosciutto and wrap it around each shrimp, leaving the tail exposed. Ensure the prosciutto is wrapped tightly around the shrimp.
- Place the shrimp seam side down on the parchment lined baking sheet, leaving a little room in between each piece of shrimp. Repeat with remaining shrimp. You will need 24 pieces of prosciutto to wrap the shrimp.
- Bake the prosciutto wrapped shrimp in the oven at 425°F (220°C) for 8-10 minutes, flipping the shrimp over halfway through. Bake until the shrimp is opaque and the prosciutto is crispy. Serve warm with toothpicks for easy serving.
Notes
- Gluten-free: This recipe is naturally gluten-free as written. Prosciutto is typically gluten-free but always check the label to be sure.
- Shrimp size: This recipe uses 24/30 extra large shrimp. Smaller shrimp are harder to wrap and the ratio of prosciutto to shrimp gets off. Stick with large or extra large.
- Air fryer: Cook at 400°F for 6 to 8 minutes, checking at the 6 minute mark. The prosciutto will crisp up faster in the air fryer than in the oven so keep a close eye on them.
