I’ve been making this Prosciutto Wrapped Shrimp for years. Marinated in basil, lemon, garlic, and wine, this recipe 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

Grilled Shrimp Recipe

Yes, I know you loyal readers have heard this all before, but I’m married to one of the world’s pickiest eaters. There’s no rhyme or reason to his long list of disliked foods.

When it comes to seafood, he would only eat canned salmon or tuna, and mainly in a casserole. Hard to believe, isn’t it? It took wrapping shrimp in Italian ham and grilling it before I converted him to a shrimp lover!

Prosciutto Wrapped Shrimp with Basil Lemon Marinade skewered and lined up on a white platter

The Best Shrimp Marinade Plus a Few Tips:

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

  • PRO-Tip: Freshly squeezed lemon juice is imperative. Bottled juice just won’t do!
  • 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.
  • Marinate the shrimp for about 2 hours. 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.

After a couple of hours in 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, depending on the heat of your grill. Perfection!

More Shrimp Recipes You’ll Love:

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.


  • 3/4 cup white wine (I used a Sauvignon Blanc)
  • 3/4 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons Dijon mustard
  • 3 cloves of garlic, minced
  • 1/2 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 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 it's 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

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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