Prosciutto Wrapped Pesto Shrimp
You’ll love this recipe because:
It’s quick and easy. This recipe requires minimal prep time and cooks in under 15 minutes, making it perfect for busy weeknights or last-minute gatherings.
It’s versatile. These shrimp can be served as an appetizer, a main course, or even as a topping for salads and pasta, making them a versatile addition to any meal. If you’re serving them as part of a salad or pasta, remove the tail for easy eating.
It’s naturally gluten-free. This easy appetizer is naturally gluten-free and dairy-free, making it a great option for serving at parties if you have people with food intolerances, celiac disease or allergies in attendance.
Table of Contents
Ingredients
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. I weighed out 1 pound, which got me 24 pieces of shrimp. Keep in mind you will want the same number of shrimp to prosciutto pieces, so plan accordingly.
- Olive oil – Choose extra virgin olive oil for the best flavor.
- Red Pepper Flakes – Adds a bit of heat to the dish. Adjust the amount to your preference or omit if you prefer a milder flavor.
- Prosciutto – Thinly sliced prosciutto is ideal for wrapping around the shrimp. Look for packages where the slices are easy to separate.
Keeping the tails on the shrimp makes for a nicer presentation and easier handling when eating.
Step-by-Step instructions
This prosciutto wrapped shrimp appetizer is so easy to make for parties and entertaining with just a few ingredients. The below photos with matching steps are not the full recipe but are there to help you see the recipe made at various stages so you can make it perfectly every time. Pay special attention to the wrapping of the prosciutto on the shrimp (not covering over the tail) and the spacing of the shrimp on the baking sheet.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
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.
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.
More gluten-free appetizers to try
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Prosciutto Wrapped Shrimp
Ingredients
- 1 lb extra large shrimp (peeled and deveined, tails on (about 24 large shrimp))
- 2 tablespoons honey
- 1 tablespoon olive oil
- ½ teaspoon paprika
- 1/2 teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 6 slices of prosciutto (cut into 4 pieces each (from about a 4oz package of prosciutto))
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the honey, olive oil, paprika, garlic powder, black pepper, and 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 the prosciutto in half lengthwise and then slice in half crosswise to get 4 equal pieces.
- 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
- If you have celiac disease or are on a gluten-free diet for any reason, be sure to double check that all of your ingredients are gluten-free.
- If you’re using frozen shrimp, let them thaw in the refrigerator overnight or let them run under COLD water in a strainer or bowl for 15-20 minutes until thawed. Do not leave out at room temperature or use hot water to thaw the shrimp.
- For easy preparation, buy shrimp that is already peeled and deveined. If you’re serving these as an appetizer, leave the tail on for a beautiful presentation. If you’re serving them in a salad or on top of pasta, remove the tail so you can easily cut up the meal and eat it without having to worry about the tail.
- For the best texture and flavor, serve the shrimp immediately after baking while the prosciutto is still crispy.
Nutrition
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
