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Exquisite Rosemary Prosciutto Shrimp: A Grilled Delight for Every Palate

Experience a culinary revelation with this incredibly flavorful Rosemary Prosciutto Shrimp recipe. Known for converting even the most steadfast seafood skeptics, this dish transforms succulent shrimp into an irresistible delight. The secret lies in a unique marinade and the savory embrace of prosciutto, making it a spectacular choice for any Grilled Shrimp Recipe collection.

Forget everything you thought you knew about shrimp. This recipe introduces an out-of-the-ordinary Shrimp Marinade that incorporates Sambuca, an Italian anise-flavored liqueur, which infuses the shrimp with a deliciously complex and unexpected depth of flavor. Coupled with fresh rosemary, this combination elevates the humble shrimp to gourmet status. Grilling then seals in all those incredible tastes, creating a dish that’s both elegant and easy to prepare.

Rosemary Prosciutto Shrimp in a white bowl.

Why This Rosemary Prosciutto Shrimp Recipe is a Must-Try

This isn’t just another shrimp recipe; it’s a culinary journey designed to impress and delight. Here’s why this dish deserves a prime spot on your menu:

The Ultimate Seafood Convert: This dish has a legendary reputation for transforming non-seafood eaters into ardent shrimp fans. The magic ingredient? Crispy, salty prosciutto wrapped around each juicy shrimp. It’s a game-changer that makes shrimp approachable and utterly delicious, even for those who typically shy away from it.
Surprisingly Delicious Sambuca Marinade: Don’t let the anise flavor of Sambuca deter you! While anise can be polarizing, in this marinade, it plays a starring, yet subtle, role. The liqueur acts as a fantastic flavor enhancer, deepening the overall taste profile without an overpowering licorice note. It’s a secret weapon that adds an exotic twist you’ll unexpectedly adore.
A Symphony of Flavors and Textures: The combination of ingredients creates a multi-layered taste experience. The sweet, tender shrimp perfectly balances the savory, salty crunch of the prosciutto. Fresh rosemary adds an aromatic, earthy counterpoint, while the Sambuca contributes a warm, nuanced sweetness, all harmonizing beautifully.
Effortlessly Elegant for Any Occasion: Whether you’re hosting a sophisticated cocktail party, planning a relaxed backyard barbecue, or preparing a special weeknight meal, this grilled shrimp is incredibly versatile. It shines as an impressive appetizer, served on skewers, or as a flavorful main entree alongside your favorite sides.
Simple Preparation, Gourmet Results: Despite its gourmet appeal, this recipe is surprisingly straightforward to execute. With clear steps for marinating, wrapping, and grilling, you can achieve restaurant-quality results in your own kitchen with minimal fuss.

Essential Ingredients for Perfect Rosemary Prosciutto Shrimp

Crafting this exceptional dish begins with selecting high-quality ingredients. Here’s a closer look at what you’ll need and why each component is crucial:

Kitchen Staples: A good foundation starts with Extra Virgin Olive Oil for richness in the marinade, and Kosher Salt and Freshly Ground Black Pepper to enhance and balance all the flavors. Choose a good quality olive oil, as its flavor will shine through.
Sambuca Liqueur: This Italian anise-flavored liqueur is the unexpected star of our marinade. As mentioned, even those who aren’t typically fans of anise will find its contribution here to be perfectly balanced and truly wonderful. Alcohol acts as a remarkable flavor enhancer, drawing out and intensifying the other ingredients while tenderizing the shrimp.
Rosemary: For the most vibrant and aromatic flavor, always opt for fresh rosemary. Its piney, slightly citrusy notes are essential for complementing the shrimp and prosciutto. Finely chop the leaves to maximize flavor distribution in the marinade.
Prosciutto: This paper-thin, salt-cured Italian ham is a key player, providing a delightful salty crunch and umami depth. It crisps up beautifully on the grill, offering a textural contrast that’s simply divine. Look for high-quality, thinly sliced prosciutto for the best results.
Large Shrimp: The foundation of our dish! Aim for large or jumbo shrimp (16/20 count per pound). It’s crucial to remove the shells and devein (remove the digestive tract) the shrimp before marinating and wrapping. Leaving the tails on, however, serves a practical purpose: they act as convenient little handles for eating, especially when serving as an appetizer. Freshness is paramount, so choose shrimp that are firm and translucent.

Rosemary Prosciutto Shrimp overhead view in a white bowl.

Step-by-Step Guide to Grilling Rosemary Prosciutto Shrimp

Grilling shrimp is a quick and rewarding process, especially with this flavorful recipe. Follow these steps for perfectly cooked, tender, and crispy Rosemary Prosciutto Shrimp:

Prepare Your Marinade and Shrimp: Begin by whisking together the Sambuca, extra virgin olive oil, finely chopped fresh rosemary, kosher salt, and freshly ground black pepper in a large glass dish. If your shrimp are still in their shells, now is the time to carefully remove them and devein each one. Rinse the cleaned shrimp and pat them dry with paper towels.
Marinate for Optimal Flavor: Place the prepped shrimp into your prepared marinade. Ensure all shrimp are evenly coated by gently tossing them. Crucially, pay attention to the time: shrimp only need a short marinating period. Fifteen minutes is perfect for this recipe to infuse flavor without affecting texture. Make sure to flip the shrimp halfway through to ensure even absorption of the marinade.
Wrap with Prosciutto: Take each slice of paper-thin prosciutto and cut it lengthwise into three narrow strips. Carefully wrap one strip of prosciutto around the middle section of each marinated shrimp. The prosciutto should hug the shrimp snugly.
Skewer for Easy Grilling: If using wooden skewers, remember your pro-tip: soak them in water for at least 30 minutes prior to assembly 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 secure them firmly. This prevents the shrimp from spinning when you flip them.
Prepare for Grilling or Broiling:
- For Grilling: Preheat your grill to high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- For Broiling: Line a broiler pan with aluminum foil for effortless cleanup. Place the oven rack about 6 inches away from the broiler element. Turn your broiler on high.
Cook to Perfection: Place the skewered shrimp on the hot grill or under the preheated broiler. Cook for a quick 1½ to 2 minutes per side. Shrimp cooks very fast, so stay vigilant! Look for the shrimp to turn opaque and curl into a C-shape, while the prosciutto becomes deliciously crispy and golden.
Serve Immediately: Once cooked through and perfectly crispy, remove your Grilled Shrimp Skewers from the heat. Serve them warm, garnished with a sprinkle of fresh rosemary or a squeeze of lemon for an extra touch of brightness.

Expert Tips for Grilling Flawless Shrimp

Mastering the grill takes practice, but with these pro tips, your rosemary prosciutto shrimp will be perfect every time:

PRO-Tip: Prevent Skewer Burns! If using wooden skewers, **always soak them in water for at least 30 minutes** before threading the shrimp. This prevents them from catching fire on the hot grill or under the broiler, ensuring your delicious shrimp don’t go to waste. Alternatively, consider using metal skewers, which don’t require soaking.
The Golden Rule of Marinating Shrimp: Don’t Overdo It! Shrimp are delicate and have a short marinating window. If your marinade contains acidic ingredients (like lemon juice or vinegar) or alcohol (like Sambuca), these components will begin to “cook” the shrimp protein, making it mushy or rubbery if left too long. For this recipe, 15 minutes is the ideal marinating time to infuse flavor without compromising texture. Be sure to flip the shrimp halfway through for even saturation.
Watch for Doneness, Not the Clock: Shrimp cook incredibly fast! Overcooked shrimp become tough and rubbery, so vigilance is key. Pay close attention to visual cues: the shrimp will turn from translucent to opaque, and their tails will begin to curl into a “C” shape. For large shrimp, approximately 1½ to 2 minutes per side is typically sufficient. Remove them from the heat immediately once they reach this stage.
PRO-Tip: Avoid Rubbery Shrimp! This cannot be stressed enough: **do not overcook your shrimp.** As soon as they are opaque and lightly curled, they are done. A minute too long can turn tender shrimp into a chewy disappointment.
Don’t Waste That Prosciutto: Buy a little extra prosciutto! It’s fantastic wrapped around other ingredients that grill quickly. We highly recommend trying this fabulous prosciutto-wrapped asparagus for another delightful appetizer or side dish.
Clean Your Grill Grates: Always start with clean grill grates. Food is less likely to stick, and you’ll get those beautiful grill marks. Lightly oil the grates before placing the shrimp.
Serving Temperature: Grilled shrimp is best served warm, straight off the grill. The prosciutto will be perfectly crispy, and the shrimp wonderfully tender.

Frequently Asked Questions About Grilling Shrimp

Why Should You Marinate Shrimp?

Marinating shrimp is essential for infusing deep, complex flavors that go beyond just surface seasoning. While a marinade won’t fully penetrate the center of a large shrimp, it significantly enhances the outer layers, keeping the shrimp moist and preventing it from drying out during cooking. It’s the key to making these Rosemary Prosciutto Shrimp truly delectable and memorable.

What Happens if you Marinate Shrimp too Long?

Marinating shrimp for an extended period, especially in a marinade containing acids (like citrus juice or vinegar) or alcohol, can be detrimental to its texture. These ingredients break down the delicate protein structure of the shrimp, leading to a mushy or rubbery consistency. For optimal results and tender shrimp, a marinating time of about 15-20 minutes is typically sufficient and highly recommended.

How Long Should You Grill Shrimp?

Shrimp cook very quickly on a hot grill, typically requiring only 2-3 minutes per side for large or extra-large varieties. The exact cooking time can vary based on the heat of your grill and the size of the shrimp. You’ll know they’re done when they turn opaque from pink to white/orange and curl into a distinct “C” shape. It’s crucial to remove them promptly to avoid overcooking, which results in a rubbery texture.

What Should You Eat With Grilled Shrimp?

Grilled shrimp are incredibly versatile! For an appetizer, simply serve them warm with fresh lemon wedges for a bright finish. If you’re looking for dipping sauces, a classic tartar sauce or spicy cocktail sauce are excellent choices, depending on your preference. For a main dish, consider pairing them with a crisp green salad, fluffy rice pilaf, roasted vegetables like asparagus or bell peppers, or garlic bread. They also complement pasta dishes beautifully.

Serving Suggestions and Perfect Pairings

Elevate your Rosemary Prosciutto Shrimp experience with these thoughtful serving ideas:

Appetizer Perfection: Serve the skewers on a platter, perhaps alongside small bowls of extra fresh chopped rosemary or lemon wedges. A light dipping sauce, like a lemon-herb aioli or a balsamic glaze, can add another layer of flavor.
Main Course Harmony: For a complete meal, pair your grilled shrimp with a vibrant, seasonal side. Consider a quinoa salad with fresh vegetables, a simple lemon-garlic pasta, roasted potatoes, or grilled corn on the cob. A crisp green salad with a light vinaigrette always works beautifully.
Beverage Pairings: The unique flavor profile of this dish calls for a refreshing beverage. A crisp white wine such as a Sauvignon Blanc or an unoaked Chardonnay would complement the flavors nicely. For non-alcoholic options, sparkling water with a hint of lemon or a light iced tea would be perfect.

Health Benefits of Shrimp and Rosemary

Beyond its incredible taste, this dish offers some noteworthy nutritional benefits:

Lean Protein Powerhouse: Shrimp is an excellent source of lean protein, essential for muscle building and satiety, without a high fat content.
Rich in Nutrients: It’s packed with important vitamins and minerals, including selenium, vitamin B12, phosphorus, and iodine, contributing to overall health.
Rosemary’s Antioxidant Boost: Fresh rosemary is more than just a fragrant herb; it’s rich in antioxidants and anti-inflammatory compounds, which may help improve digestion, enhance memory, and protect against cellular damage.

Explore More Delicious Seafood Recipes

If you’ve enjoyed the unique flavors of this Rosemary Prosciutto Shrimp, you’ll love these other seafood creations:

Prosciutto-Wrapped Shrimp with Basil Lemon Marinade: Another fantastic take on prosciutto and shrimp.
Grilled Margarita Shrimp: A zesty, crowd-pleasing option for your grill.
Hot Shrimp Artichoke Dip: A decadent and comforting appetizer.
Shrimp and Orange Salad with Citrus Vinaigrette: A light and refreshing meal.
Discover more Delicious Seafood Recipes for every occasion.

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The Recipe:

Rosemary Prosciutto Shrimp Recipe

Prep Time
20 minutes

Cook Time
3 minutes

Total Time
23 minutes

Yield
2 dozen shrimp (serves 4-6 as appetizer, 2-3 as entree)

Delectable shrimp flavored with the unique notes of Sambuca and fresh rosemary, then wrapped in savory prosciutto and grilled to crispy perfection.

Rating: 5 out of 5 stars (based on 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, peeled, deveined, tails on

Instructions

Soak wooden skewers in water for about 30 minutes before assembling to prevent burning.
In a large glass dish, arrange the cleaned shrimp in an even layer. Whisk together the Sambuca, olive oil, 2 tablespoons of the chopped rosemary, and a generous pinch of salt and pepper.
Pour the marinade over the shrimp. Toss gently to ensure all shrimp are well coated. Cover with plastic wrap and marinate in the refrigerator for 15 minutes, flipping the shrimp halfway through.
After marinating, gently sprinkle the shrimp with the remaining 2 tablespoons of fresh rosemary.
Cut each prosciutto slice lengthwise into three narrow strips. Wrap one strip of prosciutto around the middle of each shrimp.
Thread 1-3 wrapped shrimp onto each pre-soaked wooden skewer, passing the skewer through both the head and tail ends to secure.
To Grill: Preheat your grill to high heat. Place skewers on the hot grill and cook for 1½ minutes per side. To Broil: Line a broiler pan with foil. Place skewers about 6 inches from the broiler element. Broil on high for 1½ minutes per side.
Continue to broil (or grill) for an additional 1½ minutes per side, or until the shrimp are opaque and cooked through, and the prosciutto is crispy. Be careful not to overcook.
Serve your Rosemary Prosciutto Shrimp skewers warm, perhaps with a fresh lemon wedge.

Notes

Marinade adapted from a classic Martha Stewart recipe. For best flavor, always use fresh ingredients, especially the rosemary.

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Crispy Prosciutto and Rosemary Shrimp