This incredibly flavorful Rosemary Prosciutto Shrimp turned my seafood-avoiding husband into a shrimp fan. Marinating, then 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, and rosemary adds a delicious, yet unusual depth of flavor. Then grilling provides even more deliciousness!

Rosemary Prosciutto Shrimp in a white bowl.

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.
  • These shrimp can be served as an appetizer or an entree!
Rosemary Prosciutto Shrimp overhead view in a white bowl.

How to Grill Shrimp

  1. Make your marinade and prep your shrimp if they’re still in their shells.
  2. Place the deveined shrimp into the marinade taking note of the time so as not to over-marinate. Flip at the halfway point
  3. Wrap a narrow slice of prosciutto around the middle of each shrimp.
  4. Thread 1-3 wrapped shrimp onto each wooden skewer through the head and tail.
  5. 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 only 1½-2 minutes. Or grill for the same amount of time.
  6. Flip shrimp and broil (or grill) an additional 1 ½ minutes or till the shrimp is opaque and cooked through and the prosciutto is crispy.
  7. Serve warm.

Rosemary Prosciutto Shrimp

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 acid. 15 minutes is perfect for this recipe. Make sure to flip halfway through.
  • It doesn’t take long for shrimp to cook. Watch carefully and flip after only a minute or so. Watch the tail to start to curl and the color to change as cues. It should take about 1 1/2 minutes per side for large shrimp.
  • Do not overcook or your shrimp will be rubbery.
  • Buy some extra prosciutto and make this fabulous prosciutto-wrapped asparagus, too.

Frequently Asked Questions

Why Should You Marinate Shrimp?

Marinating adds flavor to the shrimp other than surface seasoning. Though a marinade will not totally infuse inside the shrimp, it definitely adds more flavor and keeps the shrimp from drying out as it’s cooking.

What Happens if you Marinate Shrimp too Long?

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.

How Long Should You Grill Shrimp?

As you could probably guess, shrimp does not take long to cook on a hot grill. Large or extra-large shrimp will only take about 2-3 minutes per side. But this will vary depending on the heat of your grill.
The shrimp will turn color when it’s cooked and become opaque instead of translucent. You’ll also see the shrimp start to curl into a C shape when it’s cooked. Don’t wait too long to remove the shrimp or it will overcook.

What Should You Eat With Grilled Shrimp?

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.

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Rosemary Prosciutto Shrimp

Rosemary Prosciutto Shrimp Recipe

Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Yield 2 dozen shrimp

Delectable shrimp flavored with Sambuca, rosemary and wrapped in Prosciutto


  • 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


  1. Soak wooden skewers in water for about a half-hour before assembling.
  2. 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.
  3. 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.
  4. Gently sprinkle the shrimp with the remaining rosemary.
  5. Cut each prosciutto slice lengthwise into thirds. Wrap 1 slice of prosciutto around the middle of each shrimp.
  6. Thread 1-3 wrapped shrimp onto each wooden skewer through the head and tail.
  7. 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.
  8. Flip shrimp and broil (or grill) an additional 1 ½ minutes or till shrimp is opaque and cooked through and prosciutto is crispy.
  9. Serve warm.


Marinade adapted from Martha Stewart.

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Nutrition Information:



Serving Size:

2 Shrimp

Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 639mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 8g


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