Prosciutto Wrapped Shrimp

Prosciutto wrapped shrimp starts with a simple honey marinade made with olive oil, honey, paprika, garlic powder, red pepper flakes, and black pepper. It gives the shrimp a sweet heat before the prosciutto even goes on. The prosciutto wraps around each shrimp and crisps up in the oven, adding a salty, savory contrast to the marinade underneath.

The whole thing comes together in under 40 minutes. Marinate the shrimp, wrap them, bake them. They work as an appetizer with toothpicks or as a main served over rice or pasta.

Why You’ll Love This Recipe

• Easy to scale. One pound of shrimp gets you about 24 pieces. Double it for a bigger crowd without changing anything about the method.
• Naturally gluten-free and dairy-free. No swaps needed.
• Good hot or at room temperature. These hold up well on a serving platter, which makes them useful for parties where everything isn’t eaten immediately.

Ingredient Notes

• Large shrimp – Look for fresh or frozen large shrimp that are already peeled and deveined to save time. Where I live in the Midwest, “fresh” shrimp is typically frozen shrimp that has been thawed and placed on ice in the seafood section. For this reason, I prefer to buy frozen shrimp that has not been thawed yet. I used 24/30 extra large shrimp and weighed out 1 pound, which gave me 24 pieces. Keep in mind you will want the same number of shrimp to prosciutto pieces, so plan accordingly. Keep the tails on for better presentation and easier handling when eating.
• Prosciutto – Thinly sliced prosciutto works best here for wrapping. Look for packages where the slices are easy to separate. You’ll need 6 slices total. Cut each slice into 4 equal pieces and wrap one piece around each shrimp.
• Honey – Gives the marinade its sweetness and helps the prosciutto caramelize in the oven.
• Red pepper flakes – Adds heat. Adjust the amount to your preference or leave them out for a milder version.

Space Them Out on the Pan

Give each shrimp room on the baking sheet. If they’re too close together, they’ll steam instead of roast and the prosciutto won’t get crispy.

Recipe FAQs

Yes, you can use frozen shrimp. Just make sure to fully thaw them before marinating and cooking. To thaw, place the shrimp in a bowl of cold water for about 15-20 minutes or thaw overnight in the refrigerator.

Yes, you can marinate the shrimp and wrap them in prosciutto up to 2 hours ahead of time. Keep them refrigerated until you are ready to bake them.

Yes. Cook at 400°F for 6 to 8 minutes, checking at the 6 minute mark. The prosciutto will crisp up faster in an air fryer than in the oven so keep a close eye on them.

Expert Tips

• Wrap tightly but don’t double up. Each shrimp gets one cut piece of prosciutto wrapped around it. If the prosciutto overlaps too much in one spot, that section won’t crisp up.
• Watch the oven closely toward the end. Prosciutto goes from crispy to overdone quickly, and shrimp cook fast. Pull them as soon as the prosciutto is golden and the shrimp are pink and opaque.
• Leave the tail unwrapped. Start wrapping the prosciutto just above the tail and work toward the head end. Keeping the tail exposed makes for a nicer presentation, gives people something to hold onto when eating, and means no one accidentally bites into the tail.

Storage Instructions

Store any leftover prosciutto wrapped shrimp in an airtight container in the refrigerator. They will stay fresh for up to 2 days.

To reheat, preheat your oven to 375°F (190°C). Place the shrimp on a baking sheet and bake for about 5-7 minutes or until heated through and the prosciutto is crispy again. Alternatively, you can reheat them in an air fryer at 375°F (190°C) for 3-4 minutes. Avoid microwaving as it can make the prosciutto soggy.

Serving Suggestions

These work well as part of a larger appetizer spread. My Bacon Wrapped Chicken Bites follow the same method and bake at a similar temperature, so you can run both on the same night without much extra effort. My Gluten-Free Crab Rangoons are another good addition to the table if you want something different alongside the shrimp. If you want to lean into the honey flavor, my Baked Honey Garlic Chicken Wings use a similar sweet and savory profile and are easy to make at the same time.