Rosemary Prosciutto Shrimp
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!
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!
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 only 1½-2 minutes. Or grill for the same amount of time.
- 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.
- Serve 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 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
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.
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 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.
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.
Recommended Products
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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
48 Comments on “Rosemary Prosciutto 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!
Using sambuca as a marinade is an interesting idea. I’ll have to try it sometime.
This is a really interesting recipe. I would have never thought to marinate shrimp with Sambuca. How interesting and perfect for any gathering. I also love oxo, they are so sturdy and hold up well. Take Care, BAM
Love how simple and elegant these shrimp are that you made for #ShrimpShowdown!
Liz, as someone who loves rosemary AND prosciutto AND shrimp, this looks like total perfection to me. I’m not familiar with the sambuca though, but my husband is a happy guy anytime I need to buy a new liqueur for one of my recipes.
Shrimp wrapped in prosciutto sounds like SUCH a good idea! I’m going to hint that my other half makes this for me for dinner…heehee.
OXO products ROCK! Living on the coast in SC we eat our fresh delicious shrimp as often as possible and this recipe is a definite must try. Thanks for the giveaway!
Wrapping shrimp in prosciutto is an amazing idea! You can pretty much never go wrong with wrapping stuff in prosciutto! Yum!
I have been seeing more than one shrimp recipe today. I have to have some soon. 🙂
Those giant shrimps look so succulent and fresh!
That saltiness/sweetness from prosciutto…melting on the shrimp! Men, that’s good! 🙂 ela
I would have loved to get these hands on that shrimp. Since I don’t eat meat we do eat a lot of shrimp. I do a prosciutto wrapped shrimp in the summer that I grill. Love the addition of sambuca! Great dish!
Lizzy, this is a great combination! It makes for some serious snacks and I think if I made these, there’s really no chance for anyone else to taste. Evil, right?
I think shrimp and prosciutto is a heavenly combination. I think this is a dish my husband would enjoy enormously xx
I’ve marinated pork in sambuca but never shrimp. The flavors in this shrimp sound wonderful!
This shrimp would be such a hit, I love it! Delicious colouring and photos 🙂
Cheers
Choc Chip Uru
These look so delicious! What a crazy marinade! Can’t wait to try this out!
Shrimp wrapped in prosciutto and with the beautiful aroma of rosemary. . . oh yes Liz that would be a hit in my house. Those shrimp look amazingly delicious.
If there is a magical dish that can convert Handsome, I am all about it! If not, I am all about eating these lil babies myself!
I kept looking for the prosciutto! It blends right in – and looks absolutely divine.
Hokey smokes, that shrimp looks amazing, Liz. I love the stuff but have never thought to pair it with bacon (or it’s Italian counterpart). And, as per usual, if Bill likes it, maybe I can slide it by Dudette.
Oh man these shrimp are gigantic!! I love the prosciutto.
I already love shrimp, but I’m with your husband; wrap prosciutto around them and you’ve just made a great food even better. Yummy!
This looks so delicious although it has liquor and ham both are a no no for me but I think I can tweak it a little. Thanks for the recipe.
Love OXO products they are really the best kitchen tools on the market. Your dish is gorgeous and so proud of Bill!
Liz, shrimp or prawns are a favourite of mine, in case you hadn’t noticed from my most recent recipes. This looks and sounds mouthwatering!
Funny how that little piece of pork can make people forget/not realize that sambuca’s in there. 😉 Then again, I kinda like sambuca. This recipe looks simple, refreshing and delicious. Bookmarked for summer party season.
Always fun to get some shiny new kitchen toys to play with! Bet the shrimp are great:@)
YUM!
These look amazing, I love prawns and these looks so fresh and delicious. Great foof styling too, I wish I could join in the comp 🙁
Awesome recipe!! Love the prosciutto!
I love shrimp skewers, what great flavors!
We love shrimp! These look so good. I would be thrilled to win this basket of goodies! I broke my shrimp cleaner a long time ago and have never found one to replace it.
I know this recipe would be a sure hit on this side of the 49th parallel! I bet it would even be more delightful BBQ’d! I’m going to have to put this on my reminder list for the cottage…a perfect topper for a light summer salad!
I love this recipe Liz, it’s so simple and just loaded with flavor! Oh and the prosciutto added to it, it perfect! I have yet to try sambuca, but it is on my list of liquors to try! Love your post!
Oh Liz, these sound just wonderful. The shrimp on their own would be great but add all those wonderful flavors and it sounds heavenly! Love all your fun shrimp accessories too!
Dear Lizzy, Sounds tasty and delicious! Blessings dear. Catherine xo
Love this Liz!!! Congrats on being selected from OXO!! love this recipe!
I LOVE shrimp! I’ve never put rosemary and shrimp together, but it sounds amazing! Thanks so much for sharing. You’re making me hungry!
I am such a fan of rosemary and I’m not sure I’ve had it with shrimp. Bookmarking this one!
These huge shrimp were so beautiful! Well, I actually still have four pounds left in my freezer – lucky me! I’m thinking at least a few of them will be wrapped in prosciutto now, because how can you go wrong with shrimp AND prosciutto? Two great ingredients, combined!
Sambuca, Rosemay AND Shrimp, Huge shrimp, I can see why the “hubby” would become a shrimp lover, Liz! Oh my goodness gracious:) I will definitely be checking out that shrimp company. We’ve been eating so much seafood this Lent season and who wouldn’t mind a dish of this fabulous looking shrimp! Thanks for sharing, Liz…