Butterflied shrimp stuffed with a sliver of Medjool date, wrapped with a slice of prosciutto then fried. Sprinkled with crumbled blue cheese, chopped chives and a drizzle of honey, Prosciutto Wrapped Shrimp is an easy yet impressive shrimp appetizer.
Everything is always better wrapped in bacon. For this recipe, we’re taking a leaner route and using dry cured prosciutto, an Italian ham product.
Prosciutto, known for its salty and savory profile, crisps up beautifully to compliment tender sweet shrimp, for a shrimp appetizer that’s not only sophisticated by satisfying. A drizzle of Honey adds a touch of liquid gold for a show stopping appetizer.
There is just something about a salty savory appetizer drizzled with golden honey. The flavor combination is simply outstanding. Another example of this combination is my appetizer recipe for Pear Blue Cheese Crostini. You need to check that one out.
Shrimp appetizer recipes make a frequent appearance in our house. Why? Because they’re so quick and easy to prepare. And this recipe with shrimp and prosciutto certainly doesn’t disappoint.
Let’s take a look:
Ingredients You’ll Need
- Large Shrimp: Deveined, peeled, tails left on or off.
- Thinly Sliced Prosciutto
- Crumbled Blue Cheese. Or you can use Gorgonzola. Both are sharp and salty with a strong smell. It’s delightfully funky.
- Medjool Dates: Medjool dates are a sweet date originally grown in Morocco, but are currently being grown in the United States. They have a rich caramel like flavor, and chewy texture. You can purchase them pitted or with pits. Purchase the pitted to make this recipe an easy fix.
- Honey
- Neutral Oil, for frying. Vegetable or canola oil work well here.
- Honey
- Chives: For garnish.
Step by Step Instructions, How To Make Prosciutto Wrapped Shrimp, It’s Easy
- Step 1: Lay the prepped ingredients on a large cutting board. Place a sliver of Medjool date into the butterflied shrimp. Then wrap the shrimp with a slice of prosciutto.
- Step 2: Heat the oil in a large fry pan. Fry the wrapped shrimps for about 3-4 minutes per side, or until shrimp are cooked through and prosciutto is crisp.
- Step 3: Place the cooked shrimp on a serving platter. Drizzle with honey, sprinkle on crumbles of blue cheese and garnish with chopped chives.
It most certainly can be. Serve this shrimp appetizer right out of the fry pan, or you can make ahead and serve at room temperature. Which makes it a “travel well” appetizer to take to a party.
I personally think this prosciutto wrapped shrimp has so much flavor that it doesn’t need a dipping sauce at all. But if you’d like, melt some butter and add some garlic powder for a simple sauce. Or mix two tablespoons of Dijon mustard with 1 teaspoon of honey for a Honey Mustard sauce.
Tips For Success
- Tip: Choose Quality Shrimp: Every Shrimp has a tail, but wild-caught American Shrimp not only has a story rich with flavor, but it’s also about hard-working families who bring us shrimp that tastes like shrimp. Please look for wild caught shrimp rather than farm raised. All-natural, healthy food from the nutrient-rich waters of the Gulf of Mexico and the South Atlantic with superior texture and flavor. Walmart, Sprouts and Whole Foods are good sources.
- Choose large shrimp. The larger the shrimp, the easier it will be to assemble this appetizer.
- Don’t over crowd the shrimp in the saucepan. Leave space between the shrimp when frying so air can circulate. If they’re place too close, it will create steam. The prosciutto won’t crisp up as well and the shrimp texture will be compromised.
- Purchase a dry style of blue cheese. Blue cheese already crumbled and available for purchase in a deli container is a good choice here. Some expensive blue cheeses are very creamy. Save those to make a good homemade Blue Cheese Dressing Recipe.
Storage
- Store any leftover shrimp in an airtight container in the refrigerator for up to two days. Pop them in the microwave for about 15-30 seconds to take the chill off.
The tender texture of the shrimp, the sweetness of the Medjool date, salty prosciutto, and the strong piquant flavor blue cheese, all drizzled with honey is truly a treat.
More Popular Finger Food Appetizers
One of our favorite fun appetizers is this impressive yet easy Shrimp Wonton Cups recipe. Check that one out.
- Shiitake Mushroom Bruschetta
- Buffalo Shrimp
- Andouille Sausage Pigs In A Blanket
- Spicy Lamb Meatballs
And if you’re looking for more appetizer ideas, don’t miss my category for Appetizers. You’ll find lots of fun recipes including the most popular on my site for this Smoked Salmon Platter. A recipe from Grand Lake Lodge in Grand Lake, Colorado, it’s a great way to serve smoked salmon.
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Honeyed Prosciutto Wrapped Shrimp with Blue Cheese
Ingredients
- 2 Tablespoons Neutral oil canola or vegetable oil work well here
- 12 large raw shrimp
- 6 slices Prosciutto cut in half lengthwise to make 12 slices
- 6 Medjool dates
- 2 Tablespoons chives chopped
- ¼ Cup Blue Cheese crumbled. Or Gorgonzola.
- 2 Tablespoon honey
Instructions
- Peel, devein and butterfly the shrimp. You can leave the tails on or remove them.
- If you purchased pitted dates, remove the pits from and quarter or cut the dates in eights, depending on the size of the shrimp. Stuff a slice of the date inside each shrimp.
- Cut the prosciutto in half length wise and wrap a slice around the body of each shrimp.
- Heat the oil over medium high heat. Sautee the shrimp for about 2 minutes per side, or until the prosciutto is crisp and the shrimp are cooked through.
- To serve, arrange shrimp on a serving plater, sprinkle with blue cheese, chives and drizzle with honey.
Notes
- Choose Quality Shrimp: Every Shrimp has a tail, but wild-caught American Shrimp not only has a story rich with flavor, but it’s also about hard-working families who bring us shrimp that tastes like shrimp. Please look for wild caught shrimp rather than farm raised. All-natural, healthy food from the nutrient-rich waters of the Gulf of Mexico and the South Atlantic with superior texture and flavor. Walmart, Sprouts and Whole Foods are good sources.
- Choose large shrimp. The larger the shrimp, the easier it will be to assemble this appetizer.
- Don’t over crowd the shrimp in the saucepan. Leave space between the shrimp when frying so air can circulate. If they’re place too close, it will create steam. The prosciutto won’t crisp up as well and the shrimp texture will be compromised.
- Purchase a dry style of blue cheese. Blue cheese already crumbled and available for purchase in a deli container is a good choice here. Some expensive blue cheeses are very creamy. Save those to make a good homemade Blue Cheese Dressing Recipe.
Nutrition
Thanks to the American Shrimp Processors Association for sponsoring my writing! When making the decision to cook with shrimp, be sure to check the sourcing. Shrimp purchased from a retailer should proudly state “wild-caught” or “wild American shrimp.” For a list of retailers, please visit www.americanshrimp.com.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
I want to make this as an entree but have no idea what to serve it with?
Hi Mark. Thanks so much for your note. A hearty salad would be really nice for a side dish for this shrimp. Such as this one for Southwest Salad with Black Beans. A pasta salad would work, like this one The Best Pasta Salad. Or a lighter option like sauteed asparagus. Let me know what you think.
I very very very rarely eat shrimp anymore. Before we moved to Tennessee we were just 2 miles from where the shrimp boats came into Mayport. The place where we bought our shrimp literally had the boat parked out back, you could see it from the cash register (a calculator and a drawer, lol). Most shrimp you can find around here is farm raised stuff.
Same here Chris. Most of what I can find is farm raised and from Thailand. This is areal treat to find their business.
Wowza! I would never have thought of Gorgonzola on shrimp. Beautiful shot!
This was so good Vickie. Sometimes leftovers in the fridge make such wonderful creations… and then sometimes not so much. 🙂
Woow what a precious gift this is 🙂 … This recipe is so new to me, loved the combination of dates and shrimps.. I have to try this. Happy new year to all of you.
Thanks Amira, let me know if you like it.
I love shrimp too. I live in a town on salt water. So shrimp abounds. This is special in a fairly simple way. Now I am having shrimp craving, when it’s smoked salmon that’s in my fridge now.
Darn you!!!! I’m jealous of that salt water location. 🙂
I love shrimp! And what a nice gift for you. You’re certainly doing those shrimp justice — wonderful recipe. Thanks — and Happy New Year!
Thanks John and Happy New Year to you too.
Delicious! All my favorite flavors together! The shrimp is a a nice touch!
Thanks Heather
WOW! What a great post and what a wonderful box of shrimp to receive for the holidays! I would have been in heaven to get this, Lea Ann. If there is one thing I really miss about NYC it is all the fresh seafood I was able to buy very easily. Since my husband is Italian I always prepare a very big “Feast of the Seven Fishes” at Christmas and we have lobster, shrimp, mussels clams, Baccala ( dried salted cod fish), salmon, calamri, etc etc. We had to search and shop high and low in the Denver area fro stores that sold what we needed. I had to have the baccala shipped form Brooklyn .
Your shrimp appetizer looks fabulous! I would love to make that on a special occasion. I have a Sprouts nearby and I’ll see if they carry this brand of shrimp!
This is a stellar appetizer and it sounds like you made it with the best ingredients. I love a short ingredient list that creates food worthy of sharing with company. I will give this a try the next time we entertain. Thanks, Lea Ann!
We thought it was delicious Holly. Let me know what you think.
I won’t knowingly let anything but wild caught Gulf shrimp pass my lips! It’s been several years since I’ve been made aware of the health risks association with some farm-raised shrimp. For me, the same applies to wild caught vs farm-raised salmon. What a great partnership for you and great recipe, Lea Ann!
Thank you for this confirmation Susan. I read something a couple of years ago about this whole issue and have made it a mission to seek out wild caught. In Denver that can be a challenge. And yes, about the that Salmon also. Thanks for stopping in and the comment.
I kind of like the name you’ve given this shrimp appetizer. One thing we have here locally where I live are plenty of great places to buy fresh wild caught shrimp (and fish). This badass shrimp looks amazing…can’t wait to make it!! Happy New Year, Lea Ann!!
I’m really loving my shipment of Gulf Shrimp. What a find! Thanks Deborah!
I love gulf shrimp, and these look like beauties! The gorgonzola sounds great with them too. Hope you’re new year off to a fantastic start!
Thanks Lisa, always good to hear from you.
“Restaurant quality…” Is there a greater compliment? Great app for New Year’s and lucky partnership for you!
I love it when he says that Debra. A huge compliment. Happy New Year.
I love shrimp too! This looks fabulous!
Thanks Pam and Happy New Year.
The shrimp looks great, Lea Ann! Love the colour on them. I’m not a huge fan of seafood but some of the best shrimp I had were in Texas, Gulf Coast shrimp caught by some customers my hubby had and they gave him a bag of huge shrimp they had caught that morning.
Lucky you to get those shrimp. I’m a big fan.
Your dish looks delicious in that shot Lea Ann. I know what you mean about getting good seafood at an inland location but look up Cedar Key FL. The seafood we are now eating was in the water a day or two before we eat it and it is definitely different. I ate a couple of dozen raw oysters at the UT game halftime just because I had them in the cooler – will finish them off tomorrow.
I’m envious of your food in Florida. I’m following along.
Without a doubt, Gulf Shrimp are the best (so are Laguna Madre oysters). And you just made them even better with that badass appetizer. Wow!
Badass is a great way to describe it Adam. Thanks for the compliment, I was pretty proud of that combo.
Wild caught shrimp as you said are far superior to the ones from Thailand. In fact I’ve quit buying the Thailand ones. I’m very pleased to hear about this product. And don’t turn your back on those shrimp because I could gobble up several before you knew what happened to them 🙂
Sam
You won’t find me turning my back on those Shrimp, but I’d still share. 😉 Me too, I don’t buy the ones from Thailand anymore since I became educated a couple of years ago.