I’ve been making these Prosciutto Wrapped Shrimp for years. Marinated in basil, lemon, garlic, and wine, this Marinated Shrimp converted Bill into a shrimp lover!

These Shrimp Skewers were a hit from day one and can be made for an appetizer or a main dish.

Prosciutto Wrapped Shrimp with Basil Lemon Marinade on a square white plate with a lemon slice and fresh basil.

Why You Must Make

  • This was the recipe that convinced my picky hubby to try shrimp. And to become a shrimp lover!
  • Wrapping succulent shrimp in thin slices of salty ham makes an irresistible pairing.
  • And the marinated shrimp were tossed on the grill for a double dose of flavor.

Ingredient Notes

  • Kitchen Staples – Olive Oil,  Garlic
  • White Wine – I used a Sauvignon Blanc. Note that like salt, alcohol is a flavor enhancer.
    Lemon Juice – Use fresh for the best flavor. Note that the acid in lemon juice can make the shrimp mushy, so don’t marinate them for too long.
    Dijon Mustard – Adds tangy and pungent notes.
    Fresh basil – Chopped
    Jumbo Shrimp – Peeled and devein if necessary
    Prosciutto – Cut in half length-wise. The thin slices will adhere to themselves as they’re wrapped around the raw shrimp.
Prosciutto Wrapped Shrimp with Basil Lemon Marinade skewered and lined up on a white platter.

Recipe Tips

This recipe involves two simple steps, marinating and grilling. First, I needed a flavorful grilled shrimp marinade.

  • PRO-Tip: Freshly squeezed lemon juice is imperative. Bottled juice just doesn’t taste as good.
  • Whisk together the lemon juice, olive oil, white wine, Dijon mustard, garlic and chopped basil, then bathe the shrimp in the liquid gold. Like with the lemon juice, use fresh basil, not dried for the best flavor.
  • Leave on the shrimp tails for a handle to grab and eat if you’re not serving with toothpicks.
  • Pat your shrimp dry before marinating. It will make it easier for the marinade to absorb and minimize extra liquid from diluting the marinade.
  • Marinate the shrimp for about 2 hours at the most. 30-60 minutes is ideal.
  • Leave on the shrimp tails for a handle to grab and eat if you’re not serving with toothpicks.
  • PRO-Tip: If you marinate too long, like overnight, the acid in the lemon juice can break down the proteins and make for mushy shrimp.
  • Grill just until the shrimp lose their translucency.
  • PRO-Tip: Overcooking the shrimp will make them dry and rubbery. If they curl into a tight “C” shape, they’re overdone.

After soaking up flavor from the marinade, these plump shrimp were wrapped with a basil leaf and a paper-thin slice of prosciutto. Finally, they were grilled for about 3-6 minutes; the timing depends on the heat of your grill. Perfection!

Frequently Asked Questions

How Long Does It Take to Grill Shrimp?

Large to extra large shrimp take just 2-3 minutes per side on the grill. Take care to grill just until the interior is opaque and the shrimp starts to curl. Grilling too long will make your shrimp rubbery.

Can the Marinade Be Made Ahead of Time?

Yes, you can mix up the marinade and store it in the refrigerator for 3-4 days ahead of time. The olive oil will solidify when chilled so bring the marinade to room temperature before adding the shrimp.

What Should You Serve with Grilled Shrimp?

A green vegetable like green beans or broccoli is great with shrimp, plus rice or garlic bread. Try a tossed salad, too.

Are Shrimp Healthy?

Yes, shrimp are a good source of protein, Omega 3 Fatty Acids, plus minerals like Iron, Selenium, Magnesium, and Iodine. They are high in cholesterol, but the cholesterol in shrimp does not have a direct effect on your blood cholesterol.

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Prosciutto Wrapped Shrimp with Basil Lemon Marinade | The BEST grilled shrimp recipe you'll ever taste!

Prosciutto Wrapped Shrimp with Basil Lemon Marinade

Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Yield 6 servings

Marinated and grilled shrimp wrapped in basil and prosciutto.


  • ¾ cup white wine (I used a Sauvignon Blanc)
  • ¾ cup olive oil
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons Dijon mustard
  • 3 cloves of garlic, minced
  • ½ cup chopped fresh basil
  • 24 jumbo shrimp, peeled and deveined
  • 12 slices prosciutto, cut in half length-wise
  • 24 basil leaves


  1. Whisk together, wine, olive oil, lemon juice, Dijon, garlic, and basil. Add shrimp, toss, and marinate for 1-3 hours in the refrigerator.
  2. When ready to grill, remove from the refrigerator. Wrap a basil leaf around the middle of the shrimp, then a slice of the prosciutto.
  3. Thread onto skewers.
  4. Grill until the shrimp loses its translucency, about 3 minutes per side (will vary depending on the size of your shrimp and the temperature of your grill).
  5. Serve hot.


Adapted from The Silver Palate Goodtimes Cookbook.

Nutrition Information:



Serving Size:

4 shrimp

Amount Per Serving: Calories: 431Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 124mgSodium: 2050mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 25g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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My Taste Testers

The typical Indiana weather pattern of hot, sticky days broke at the perfect time for an afternoon with friends. We sat outdoors on the banks of a picturesque lake with drinks and hors d’oeuvres. Lots of laughs and tasty food made for a lovely time. These shrimp were on the menu. The hubby wasn’t the only fan! 

Boating and dining with friends on a pontoon boat
Circa 2010