Prosciutto Wrapped Shrimp with Smoked Paprika

These are very delicious. They are not kosher.

20 minutes, appetizer, easy appetizer, holiday appetizer, jumbo shrimp, prosciutto, quick, shrimp, smoked paprika, snack, starter, summer
Serving Size: 4 to 6 as an appetizer

Prosciutto Wrapped Shrimp

Wow, were these a hit in my house.


Pancetta wrapped Shrimp with Smoked Paprika

I am deeply in love with prosciutto.  As is my dog.  And before you think, “Oh, that is one  spoiled dog,” I will spare you the trouble and tell you yes, that is one spoiled dog, but it is also a dog with serious epilepsy and so he has to take 15 pills a day, and wrapping them in a bit of prosciutto makes the medicine go down in the most delightful way.  Most of the time.

And whenever I make this I think of our old neighbor Carole.  Whenever I was making something like this, something with bacon or some alluring member of the pork family, if I bumped into her in the hallway she would say, “Oh my goodness what smells so good?”

And I would pause and mumble “Sautéed Kale and Brussels Sprouts with Bacon” or “Asian Baby Back Ribs”, or maybe I’d be in a different place with something like “Shrimp and Corn Salad with Basil Dressing”

And Carole, who was kosher, would say “oh….well, mmmmm, smells good.”  And I would smile weakly and say, “oh, well…it’s okay….sorry I can’t offer you some.”

It does say a lot about pork that even kosher people think it smells good.  So does my vegetarian mother.

You may have noticed up top there are some asparagus wrapped in the prosciutto as well – that is another option.  It’s more detailed in Dinner Solved.  And still not kosher.  Or vegetarian.

Prosciutto is a dried cured ham, with a nicely salty flavor.  My kids are bonky about it, and these days enjoy a slab of fresh mozzarella with a few slices of prosciutto on a baguette as much as any other lunch I can some up with.  God forbid they would fall so deeply in love with less expensive ham.

Prosciutto originated in Italy, but can also be made in the same style in the U.S.  It’s often eaten uncooked, but it’s also great in place of bacon in various recipes, such as these festive, and splurgey, jumbo shrimp hors d’oeuvre.

Other ways to use prosciutto deliciously:

Mini Croque Monsieurs with Prosciutto

Prosciutto, Asian Pear and Blue Cheese Crostini

Prosciutto and Pork Banh Mi

Grilled Prosciutto Wrapped Pork Chops

Prosciutto Wrapped Shrimp with Smoked Paprika


  • 1 tablespoon extra virgin olive oil
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon freshly ground black pepper
  • 1 pound jumbo shrimp (16/20 pound), shelled with tails left on
  • 4 ounces prosciutto, sliced lengthwise into ½-inch strips

1. Preheat the broiler, and place the cooking rack about 4 inches below the heat source.  Spray a rimmed baking sheet with nonstick cooking spray, or line with parchment paper.

2. In a small bowl, combine the olive oil, paprika, and pepper.  Add the shrimp and toss until they are coated with the seasoned olive oil.

3. Wrap each shrimp with a strip of the prosciutto, spiraling it up the shrimp until the shrimp is encased.  Place the shrimp on the prepared baking sheet.  Broil for 3 minutes, until the tops are crispy, then turn and broil for another 3 minutes until the other side is browned.

4. Serve with little napkins, with the crispier side up.

Pancetta Wrapped Shrimp with Smoked Paprika on Serving Platter

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Dinner Solved!

Katie Workman is a gifted cook, a best friend in the kitchen, and a brilliant problem solver. Her Mom 100 Cookbook was named one of the Five Best Weeknight Cookbooks of the past 25 years by Cooking Light and earned praise from chefs like Ina Garten (“I love the recipes!”) and Bobby Flay (“Perfect . . . to help moms everywhere get delicious meals on the table.”). Now Katie turns her attention to the biggest problem that every family cook faces: how to make everyone at the table happy without turning into a short-order cook. Expanding on one of the …

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