Prepare to elevate your grilling game with this incredibly flavorful Rosemary Prosciutto Shrimp recipe. A culinary revelation, this dish famously turned my seafood-avoiding husband into a dedicated shrimp enthusiast. By marinating succulent jumbo shrimp in a unique blend and expertly wrapping them in thin, salty prosciutto, you create a spectacular Grilled Shrimp Recipe that promises to impress at any gathering.
The secret to this out-of-the-ordinary flavor lies in a distinctive Shrimp Marinade featuring Sambuca, an aromatic Italian anise-flavored liqueur. Paired with fresh rosemary, this combination adds an unusual yet utterly delicious depth that truly sets this dish apart. The final touch of grilling not only imparts a smoky char but also crisps the prosciutto, creating an irresistible texture contrast that will have everyone reaching for more.
Why This Rosemary Prosciutto Shrimp Is a Must-Try Culinary Delight
If you’re searching for a recipe that delivers on flavor, elegance, and even manages to convert skeptics, look no further. This Rosemary Prosciutto Shrimp is more than just a meal; it’s an experience. Here’s why it deserves a prime spot in your recipe collection:
- The Ultimate Shrimp Conversion Story: This dish holds a special place in my heart as the one that finally turned my seafood-reluctant husband into a genuine shrimp lover. The magic ingredient? Crispy, savory prosciutto! I first crafted this rosemary prosciutto shrimp for a neighborhood progressive dinner over a decade ago, and it has been a household favorite ever since.
- A Surprising Flavor Sensation: Despite many people’s reservations about anise, the Sambuca in the marinade is surprisingly well-received. I’m personally not a fan of anise, yet its integration into this marinade is seamless and brilliant. It provides a subtle, sophisticated undertone that enhances, rather than overwhelms, the other ingredients. The alcohol acts as a remarkable flavor enhancer, deepening the overall taste profile.
- Harmonious Blend of Textures and Tastes: The salty, thin slices of prosciutto perfectly complement the natural sweetness of the shrimp. This dynamic duo is further elevated by the fresh, piney notes of rosemary and the nuanced complexity of the Sambuca. Each bite offers multiple layers of incredible flavor and a delightful textural contrast from the tender shrimp and crispy ham.
- Versatile for Any Occasion: Whether you’re planning an elegant dinner party, a casual backyard barbecue, or simply looking for a quick yet impressive weeknight meal, this grilled shrimp recipe fits the bill. It’s equally spectacular when served as a sophisticated appetizer or a satisfying main course, making it incredibly adaptable to your entertaining needs.
- Gourmet Yet Effortless: While this dish tastes incredibly gourmet, its preparation is surprisingly straightforward. With a few quality ingredients and simple grilling techniques, you can create a culinary masterpiece that looks and tastes like it took hours of effort.
Key Ingredients for Unforgettable Flavor
Crafting the perfect Rosemary Prosciutto Shrimp starts with selecting the best ingredients. Each component plays a vital role in building the rich, nuanced flavors of this dish:
- Kitchen Staples: Ensure you have high-quality Extra Virgin Olive Oil, Kosher Salt, and Freshly Ground Black Pepper. These fundamental ingredients form the base of many delicious marinades and enhance the natural taste of the shrimp.
- Sambuca Liqueur: This Italian anise-flavored liqueur is the secret weapon in our marinade. While its anise profile might give some pause, rest assured that it transforms beautifully during the marinating and cooking process. It acts as a superb flavor enhancer, adding an unexpected depth and a subtle hint of warmth without dominating the dish. It’s truly a unique element that makes this recipe stand out.
- Fresh Rosemary: For the most vibrant and aromatic flavor, fresh rosemary is non-negotiable. Its earthy, pine-like notes pair exquisitely with both shrimp and prosciutto, infusing the dish with a fragrant complexity that dried rosemary simply cannot replicate.
- Prosciutto: Opt for good quality, paper-thin slices of salt-cured Italian ham. Prosciutto provides a wonderful salty counterpoint to the sweet shrimp and crisps up beautifully on the grill, adding a delightful texture. Its rich, savory flavor is integral to the overall success of this recipe.
- Large Shrimp: Start with fresh, large, or jumbo shrimp for the best results. Before marinating and wrapping, make sure to remove their shells and thoroughly devein them (removing the digestive tract). Leaving the tails on not only provides an elegant presentation but also serves as convenient handles for guests to pick up these delectable morsels.
Mastering the Grill: Step-by-Step Instructions
Achieving perfectly cooked, flavorful Rosemary Prosciutto Shrimp is simple with these detailed steps. Whether you’re using an outdoor grill or an indoor broiler, the process is designed for maximum flavor and ease.
- Prepare Your Marinade and Shrimp: Begin by whisking together your Sambuca, olive oil, fresh rosemary, salt, and pepper to create the vibrant marinade. If your shrimp are still in their shells, carefully peel and devein them, leaving the tails intact for easy handling and presentation.
- Marinate with Precision: Arrange the prepped shrimp in a single, even layer in a shallow glass dish. Pour the flavorful marinade over the shrimp, ensuring each piece is thoroughly coated. Cover the dish and refrigerate for exactly 15 minutes. This specific timeframe is crucial; remember to flip the shrimp halfway through to ensure even marination without over-tenderizing.
- Wrap in Prosciutto: While the shrimp marinates, prepare your prosciutto. Cut each slice lengthwise into three narrow strips. Once the shrimp has marinated, take a single strip of prosciutto and carefully wrap it around the middle of each shrimp, securing it snugly.
- Skewer for Grilling: If using wooden skewers, remember to soak them in water for at least 30 minutes prior to this step to prevent them from burning on the grill. Thread 1 to 3 wrapped shrimp onto each skewer, piercing through both the head and tail ends to hold them securely during cooking.
- Pre-heat Your Grill or Broiler: For easy cleanup, line your broiler pan with aluminum foil if you’re cooking indoors. Turn your broiler to high. If grilling outdoors, preheat your grill to medium-high heat.
- Broil or Grill the First Side: Place the shrimp skewers about 6 inches away from the broiler element or directly on the preheated grill grates. Cook for only 1½ to 2 minutes. Watch for the shrimp to begin turning opaque and the prosciutto to start crisping.
- Flip and Finish: Carefully flip the shrimp skewers to the other side. Continue to broil or grill for an additional 1½ minutes, or until the shrimp are completely opaque, cooked through, and the prosciutto is beautifully crispy and golden brown. Avoid overcooking to prevent rubbery shrimp.
- Serve Immediately: Your Grilled Shrimp Skewers are best enjoyed warm, straight off the grill or out of the broiler. Serve them as a stunning appetizer or a memorable main course.
The final result: perfectly grilled Rosemary Prosciutto Shrimp, golden and inviting.
Expert Tips for Perfectly Grilled Shrimp
Achieving restaurant-quality grilled shrimp is easier than you think. Follow these expert tips to ensure your Rosemary Prosciutto Shrimp turns out perfect every time:
- PRO-Tip: Soak Your Skewers! This crucial step prevents wooden skewers from charring or catching fire on the grill. Submerge them in water for at least 30 minutes before threading the shrimp. Alternatively, use metal skewers for a reusable and non-burning option.
- Mind the Marinade Time: If your marinade contains acidic ingredients like lemon juice or vinegar, or alcohol like our Sambuca, it can chemically “cook” or denature the proteins in the shrimp. Over-marinating will result in a mushy, undesirable texture. For this recipe, 15 minutes is the sweet spot. Always remember to flip the shrimp halfway through the marinating time to ensure every side gets equal exposure to the delicious flavors.
- Shrimp Cooks Fast: Shrimp is delicate and cooks incredibly quickly. Keep a close eye on them! Visual cues are your best friend: look for the tails to begin curling into a ‘C’ shape and the color to change from translucent gray to opaque pink. For large shrimp, it typically takes only about 1½ minutes per side.
- PRO-Tip: Avoid Overcooking at All Costs! This is the golden rule for shrimp. Overcooked shrimp will become tough, rubbery, and lose its delicate sweetness. The moment it turns opaque, it’s done. Remove it from the heat immediately.
- Preheat Your Grill Properly: Ensure your grill is preheated to medium-high heat before placing the skewers on the grates. A hot grill sears the shrimp quickly and helps the prosciutto crisp up, locking in juices and flavors.
- Oil the Grates: Lightly oil your grill grates before adding the shrimp. This prevents sticking and ensures a clean release, keeping your beautifully wrapped shrimp intact.
- Don’t Forget a Delicious Side: While your shrimp is grilling, why not prepare another simple prosciutto-wrapped delight? This fabulous prosciutto-wrapped asparagus makes an excellent complement. The savory ham pairs wonderfully with the crisp-tender asparagus, creating a harmonious side dish.
Your Top Questions Answered
We’ve gathered and answered some of the most common questions about marinating and grilling shrimp to help you perfect this recipe.
Marinating shrimp is key to infusing flavor beyond just surface seasoning. While a marinade won’t deeply penetrate the entire shrimp, it significantly adds to the overall taste profile. It also helps to keep the shrimp moist and tender during the cooking process, preventing it from drying out, especially under high heat from grilling or broiling. The right marinade can also contribute to a beautiful caramelized crust.
If your shrimp marinade contains acidic ingredients (like citrus juice or vinegar) or alcohol (like Sambuca), marinating for too long can break down the delicate proteins in the shrimp. This results in a mushy, unappealing texture. For marinades containing these ingredients, 15 to 20 minutes is typically the maximum recommended time to achieve flavor infusion without compromising texture. Always stick to the recipe’s recommended marinating time for optimal results.
Shrimp cooks remarkably fast on a hot grill. For large or extra-large shrimp, you can expect a cooking time of only 2-3 minutes per side. However, this can vary based on the intensity of your grill’s heat and the exact size of your shrimp. The key indicators of doneness are a color change from translucent gray to opaque pink and the shrimp curling into a ‘C’ shape. An ‘O’ shape indicates overcooked shrimp. Remove them promptly to avoid a rubbery texture.
Grilled shrimp pairs wonderfully with a variety of sides. For a refreshing complement, serve with plenty of fresh lemon wedges to squeeze over the warm shrimp, enhancing its brightness. Depending on the flavor profile of your shrimp, classic sauces like tartar sauce or cocktail sauce can be delightful. If serving as a main course, consider a crisp green salad, fluffy rice pilaf, roasted vegetables, garlic bread, or even baked potatoes to create a well-rounded and satisfying meal.
Absolutely! While grilling adds a wonderful smoky char and crispy prosciutto, you can certainly bake or pan-fry these shrimp. To bake, preheat your oven to 400°F (200°C) and bake the skewers for about 8-12 minutes, flipping halfway, until the shrimp is pink and opaque and the prosciutto is crisp. For pan-frying, use a large skillet over medium-high heat with a little olive oil. Cook for 2-3 minutes per side until done. Both methods will still yield incredibly flavorful results, though the texture might vary slightly.
Leftover grilled shrimp should be stored in an airtight container in the refrigerator within two hours of cooking. They will remain fresh for up to 2-3 days. Reheat gently in a skillet or microwave to avoid overcooking. Leftovers are also delicious served cold in salads or wraps.
Explore More Delicious Seafood Recipes
If you loved this Rosemary Prosciutto Shrimp, you’re sure to enjoy these other fantastic seafood creations:
- 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
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Rosemary Prosciutto Shrimp Recipe
20 minutes
3 minutes
23 minutes
2 dozen shrimp
Delectable shrimp flavored with Sambuca, rosemary, and wrapped in Prosciutto – a truly unforgettable appetizer or main course.
Rating: 5 out of 5 stars (42 reviews)
Ingredients
- ½ cup Sambuca liqueur
- ¼ cup extra virgin olive oil
- ¼ cup fresh rosemary, finely chopped (divided)
- Kosher salt and freshly ground black pepper, to taste
- 8 slices prosciutto
- 24 large shrimp, shells and veins removed, tails on
Instructions
- Soak wooden skewers in water for at least 30 minutes before you begin assembling the shrimp. This prevents them from burning on the grill or under the broiler.
- Arrange the prepared shrimp in an even, single layer in a large glass dish. In a separate bowl, whisk together the Sambuca, olive oil, 2 tablespoons of the chopped fresh rosemary, and season with kosher salt and freshly ground black pepper to your preference.
- Pour the marinade mixture evenly over the shrimp in the glass dish. Gently toss the shrimp to ensure each piece is well coated with the marinade. Cover the dish with plastic wrap and let the shrimp marinate in the refrigerator for precisely 15 minutes. Make sure to turn the shrimp halfway through this time to ensure even flavor distribution.
- After marinating, gently sprinkle the shrimp with the remaining fresh rosemary, evenly distributing the aromatic herbs.
- Prepare the prosciutto by cutting each thin slice lengthwise into three narrow strips. Take one strip of prosciutto and carefully wrap it snugly around the middle section of each shrimp.
- Thread 1 to 3 wrapped shrimp onto each soaked wooden skewer (or metal skewers), piercing through both the head and tail ends to secure them firmly.
- If broiling indoors, cover your broiler pan with aluminum foil for easier cleanup. Turn your broiler on high heat. Position the shrimp skewers about 6 inches away from the heating element and broil for approximately 1½ minutes. If grilling outdoors, preheat your grill to medium-high heat and grill for the same amount of time.
- Carefully flip the shrimp skewers. Broil (or grill) for an additional 1½ minutes, or until the shrimp are fully opaque and cooked through, and the prosciutto is beautifully crispy and golden brown. Be vigilant to avoid overcooking.
- Serve your Rosemary Prosciutto Shrimp skewers immediately while they are warm and the prosciutto is at its crispiest. Enjoy!
Notes
Marinade recipe adapted from Martha Stewart.
Recommended Products
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- California Ranch Extra Virgin Olive Oil
- 9 x 13-inch Pyrex casserole dish
- 6 Inch Wooden Skewers
Nutrition Information:
Yield:
12
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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