Grilled Shrimp with Prosciutto

Grilled Shrimp with Prosciutto: Main Image

Quick Facts

Servings: 4
Cook Time: 8 min.
Prosciutto-wrapped shrimp makes a quick and colorful meal.


  • 1 lb medium shrimp, fresh
  • 6 Tbs extra virgin olive oil
  • 2 Tbs fresh rosemary leaves, chopped
  • 2 Tbs fresh garlic, chopped
  • 1/2 tsp crushed red pepper flakes
  • 2 tsp grated lemon zest
  • 1/2 lb prosciutto, sliced very thin
  • salt and pepper


  • Peel and devein the shrimp, leaving the tails on. In a large bowl, combine oil, rosemary, garlic red pepper flakes, lemon zest, salt and pepper. Add the shrimp and toss to coat well. Let marinade in refrigerator for one hour.
  • Preheat the grill and coat with oil or cooking spray to prevent sticking.
  • Slice the prosciutto in half lengthwise. Remove the shrimp from the marinade and tightly wrap each in a slice of the prosciutto. Place the shrimp on the hot grill and cook for about 2 to 3 minutes per side until the shrimp is opaque (cut to test). Do not overcook. Serve with lemon wedges.
Recipe courtesy of the National Fisheries Institute

Nutrition Facts

Calories 419
  Calories from Fat 242 (58%)
(42%)Total Fat 27g
(24%)Saturated Fat 5g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
(71%)Cholesterol 212mg
(71%)Sodium 1698mg
(15%)Potassium 528mg
Total Carbohydrate 3g
(1%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(78%)Protein 39g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2018.