Grilled shrimp get an extra boost of flavor from a super simple garlic marinade and a wrap of Italian prosciutto for a light and easy appetizer or main.
During the week, when I find myself running out of steam in the cooking arena, I’m always on the lookout for quick meals that lean toward the healthier side. Heck, I think that’s the way I want to cook 97.7% of the time. Meals that don’t take a ton of time to prepare, let alone cook.
And if I can use the leftovers in something delicious later on in the week, I’ve just made myself more than a meal.
Or, two meals perhaps?
This is one of those recipes that is great for those who meal prep or who are looking for super simple weekend eats. Simply marinade and skewer on Saturday or Sunday, refrigerate and then toss on the grill for dinner on Monday. Or grill on the weekend, add to some pasta or top on a salad and make all your co-workers jealous at lunch come Monday.
It’s the little victories that make Monday bearable.
My typical go-to recipe for shrimp is simply seasoned with a tasty dipping sauce like this one or a quick marinade of olive oil and garlic, like you’ll see here. But today I took it one step further and because I had some salty prosciutto lingering in the fridge, so my little shrimpies got a cured pork wrap.
See, even my shrimps are en vogue.
But my husband? He’s way more of a steak guy. Hence, why we’ve made this whopper of a Ribeye four times this summer and we still have a month to go.
It’s not always that I can convince my man on having a shrimp dish for dinner. But one shining quality of this shrimp recipe is that it doubles down as a main dish or an appetizer. And with a lovely sliver of prosciutto to coat each crustacean, it’s not like he’s NOT going to say, “No.”
About the Recipe
My favorite shrimp are Key West Pinks. They’re far sweeter than the gray tiger shrimp imported from the Philippines or China and Key West Pinks are usually fished right off the coast of Florida or Texas. I buy them at my local Kroger aka Smith’s Marketplace under the Private Selection brand in the freezer section. They come with shells on, but have been split down the back so they’re super easy to defrost and shell.
A quick marinade in olive oil, lemon juice, kosher salt and freshly ground pepper with garlic, garlic, garlic give the shrimp an incredible flavor. Once the grill’s heat melts those thin sheets of prosciutto onto the shrimp I add another slather of garlic butter just to seal the deal.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- 1 pound large Key West Pink shrimp (size U-15), with tails on
- 4 cloves garlic, minced
- ⅓ cup olive oil
- 1 lemon, juiced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ pound prosciutto
- Thaw the shrimp under cold water. Leaving the tail intact, remove the shell from the shrimp and devein. Place the shrimp in a large bowl and set aside. Whisk the garlic, olive oil, lemon juice, kosher salt and freshly ground black pepper in a small bowl. Reserve 1½ tablespoons of the olive oil and garlic mixture then pour the rest over the shrimp and stir. You can either leave in the bowl to marinate for about 30 minutes or transfer to a gallon size freezer bag to marinate in the fridge up to overnight.
- Wrap each shrimp with ⅓ strip or so of prosciutto. Thread 4 wrapped shrimp on metal skewers or wooden skewers that have been soaked in water for about 10 minutes. Repeat with the remaining shrimp. Brush the shrimp with the 1½ tablespoons of reserved olive oil and garlic marinade.
- Preheat an outdoor grill to high heat for about 10 minutes. Grill the shrimp for 2-3 minutes on each side or just until opaque. Serve hot or at room temperature.
Recipes to Round Out Your Weekend Eats
I kept things super simple by steaming zucchini from the garden and topping with a touch of butter and simple salt and pepper to serve alongside my skewered shrimpies. Here are a few more ideas to make this recipe a whole meal.
Green Tahini Hummus and Feta and Cucumber Salad
This is how you get your party started, with quick and healthy bites that fit pretty much any and every summer menu.
Get the recipe | Kale and Caramel
Zippy Orzo Summer Salad
I cook with orzo all the time. This recipe reminds me I need to move some of them to the blog! Orzo. It’s the best.
Get the recipe | Pinch of Yum
Chocolate Mint Ice Cream Sandwiches
Chocolate mint ice cream could be the one refresher that will take the heat out of even the hottest day. Plop it in between two cookies and summer is singing it’s swan song.
Get the recipe | The Vanilla Bean Blog on Handmade Charlotte
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