Rosemary Prosciutto Shrimp
This incredibly flavorful Rosemary Prosciutto Shrimp turned my seafood-avoiding husband into a shrimp fan. Marinating and wrapping succulent shrimp in prosciutto makes for a spectacular Grilled Shrimp Recipe.
The out-of-the-ordinary Shrimp Marinade contains Sambuca, an Italian anise-flavored liqueur, plus rosemary to add a delicious, yet unusual depth of flavor. Then grilling provides even more deliciousness!
Why You Must Make
- I’m pretty sure this is the dish that converted the hubby into a shrimp lover. All it took was wrapping these babies with prosciutto! I whipped up rosemary prosciutto shrimp for a neighborhood progressive dinner over a decade ago.
- Nary a complaint about the anise-flavored Sambuca, which was an integral part of the marinade. Fancy that! I’m no fan of anise, either, but it works well in this marinade recipe
- The salty prosciutto complemented the sweet shrimp perfectly, and the rosemary and liqueur provided more layers of incredible flavor.
- This grilled shrimp can be served as an appetizer or an entree! You’ll also love this Shrimp Scampi Recipe.
Ingredient Notes
- Kitchen Staples – Extra Virgin Olive Oil, Kosher Salt, Freshly Ground Black Pepper
- Sambuca Liqueur – An Italian anise-flavored liqueur. I’m not typically a fan of anything anise-flavored, but it works beautifully in this recipe. Alcohol is a known flavor enhancer.
- Rosemary – Use fresh rosemary for the best flavor.
- Prosciutto – Paper-thin, salt-cured Italian ham. Adds delicious flavor.
- Large Shrimp – Remove the shells and vein (digestive tract) before wrapping in prosciutto. Leave the tails on as handles.
How to Grill Shrimp
- Make your marinade and prep your shrimp if they’re still in their shells.
- Place the deveined shrimp into the marinade, taking note of the time so as not to over-marinate. Flip at the halfway point
- Wrap a narrow slice of prosciutto around the middle of each shrimp.
- Thread 1-3 wrapped shrimp onto each wooden skewer through the head and tail.
- Cover the broiler pan with foil for easy clean-up. Turn the broiler on high and broil about 6 inches away from the element for just 1½-2 minutes. Or grill for the same amount of time.
- Flip shrimp and broil (or grill) an additional 1½ minutes or until the shrimp is opaque and cooked through and the prosciutto is crispy.
- Serve your Grilled Shrimp Skewers warm.
Tips for Grilling Shrimp
- PRO-Tip: Make sure to soak your wooden skewers in water before using them, or they will catch on fire.
- Do not over-marinate your shrimp if the marinade contains an acid like lemon juice or vinegar. The acid will break down the protein in the shrimp and make it mushy. The liqueur, like other alcoholic beverages, will also denature the proteins just like acidic ingredients. 15 minutes is perfect for this recipe. Make sure to flip halfway through the marinating time.
- It doesn’t take long for shrimp to cook. Watch them carefully and flip after only a minute or so. Look for the tail to start to curl and the color to change as cues. It should take about 1½ minutes per side for large shrimp.
- PRO-Tip: Do not overcook or your shrimp will be rubbery.
- Buy some extra prosciutto and make this fabulous prosciutto-wrapped asparagus, too.
Frequently Asked Questions
Marinating adds more flavor to the shrimp than simply surface seasoning. Though a marinade will not totally infuse into the shrimp, it definitely adds more flavor and keeps the shrimp from drying out as it’s cooking.
IF your marinade contains acid, like citrus juice or vinegar, or any kind of alcohol, it can break down the shrimp and make it mushy. So 15 minutes or so is all the time you want the shrimp in a marinade if it contains any of those ingredients.
As you can probably guess, shrimp does not take long to cook on a hot grill. Large or extra-large shrimp take only 2-3 minutes per side. But this will vary depending on the heat of your grill.
When cooked, the shrimp will turn color and become opaque instead of translucent. You’ll also see the shrimp start to curl into a C shape. Don’t wait too long to remove the shrimp, or they will overcook and get rubbery.
Make sure to have plenty of lemon wedges. Tartar sauce or cocktail sauce is nice depending on the recipe.
If the grilled shrimp is the main dish, a nice green salad, baked potatoes, garlic bread, or rice will round out your meal.
You May Also Like
- Proscitto Wrapped Shrimp with Basil Lemon Marinade
- Grilled Margarita Shrimp
- Hot Shrimp Artichoke Dip
- Shrimp and Orange Salad with Citrus Vinaigrette
- More Delicious Seafood Recipes
Rosemary Prosciutto Shrimp Recipe
Delectable shrimp flavored with Sambuca, rosemary and wrapped in Prosciutto
Ingredients
- ½ cup sambuca liqueur
- ¼ cup extra virgin olive oil
- ¼ cup fresh rosemary
- Kosher salt and freshly ground black pepper
- 8 slices prosciutto
- 24 large shrimp, shells and veins removed
Instructions
- Soak wooden skewers in water for about a half-hour before assembling.
- Arrange the shrimp in an even layer in a large glass dish. Whisk together the sambuca, olive oil, and 2 tablespoons of the rosemary, plus some salt and pepper.
- Pour over the shrimp. Toss the shrimp in the marinade to coat well. Cover with plastic wrap and let marinate for 15 minutes in the refrigerator, turning halfway through.
- Gently sprinkle the shrimp with the remaining rosemary.
- Cut each prosciutto slice lengthwise into thirds. Wrap 1 slice of prosciutto around the middle of each shrimp.
- Thread 1-3 wrapped shrimp onto each wooden skewer through the head and tail.
- Cover broiler pan with foil for easy clean-up. Turn broiler on high and broil about 6 inches away from element for 1 ½ minutes. Or grill for the same amount of time.
- Flip shrimp and broil (or grill) an additional 1 ½ minutes or till shrimp is opaque and cooked through and prosciutto is crispy.
- Serve warm.
Notes
Marinade adapted from Martha Stewart.
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Nutrition Information:
Yield:
12Serving Size:
2 ShrimpAmount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 639mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 8g
50 Comments on “Rosemary Prosciutto Shrimp”
This looks delicious, I don’t have the Sambuca liqueur, otherwise I would try it. Happy Holidays, Liz.
The anise flavor of the Sambuca has to impart such wonderful taste to the shrimp,
I have been missing out on this flavor combo! I love rosemary, but I never thought to try it with shrimp. This is amazing!!!
This is seriously amazing! I loved how tasty it is! Thanks for the recipe!
The Rosemary was such a welcome treat in this dish. So delicious.
I could eat shrimp every day of the week. Your prosciutto wrapped version is calling to me. What great flavors you have combined!
Goodness gracious!! The shrimps look delectable. And the giveaway looks cool.
Quick, easy, and delicious! 3 things I am always on the look out for when searching for recipes! Love the recipe, pinning 🙂
I love new kitchen toys and shrimp. This sound like an awesome experience. 🙂 I could eat a whole pile of that rosemary shrimp. 🙂
I love having seafood delivered to my door. Actually I love having anything delivered to my door 😉 I haven’t had shrimp in awhile, but this makes me want to change that asap!