Prosciutto Wrapped Pesto Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. If any are thicker in the middle, butterfly them slightly (slice 2/3 through along the back) so they lie flat. Season both sides lightly with about 1/2 tsp of the black pepper and 1/2 tsp of the flaky sea salt (reserve remainder for finishing).

Prepare prosciutto

If prosciutto slices are large, cut each slice in half lengthwise to make 24 narrower strips. This creates an even wrap around each shrimp.

Fill and wrap

Place about 1/4 teaspoon (roughly 1/2 tbs) of pesto along the back of each shrimp (where you butterflied it) or smear into the center if not butterflied. Lay a prosciutto strip over the shrimp and wrap it so the prosciutto overlaps slightly under the shrimp. Secure with one soaked toothpick inserted through the center, from top to tail. Repeat for all shrimp.

Pan-sear method (recommended)

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat. When oil shimmers, place the prosciutto-wrapped shrimp seam-side down (do not crowd; cook in batches if necessary). Sear 2 minutes without moving until prosciutto is crisp and browned. Flip and cook another 1 to 1½ minutes until shrimp are opaque and just cooked through (internal temperature 120–125°F / 49–52°C for large shrimp). Remove to a plate and tent lightly with foil.

Oven method (alternative)

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Brush or drizzle remaining 1 tablespoon olive oil over prosciutto-wrapped shrimp, place on sheet seam-side down, and bake 6–8 minutes until prosciutto is crisp and shrimp are opaque. Finish 1–2 minutes under the broiler if prosciutto needs extra crisping—watch closely to avoid burning.

Transfer cooked shrimp to a serving platter. While still warm, squeeze the 1 tablespoon lemon juice over the shrimp and sprinkle lemon zest evenly. Add remaining 1/2 teaspoon black pepper (if desired) and the remaining flaky sea salt to taste. Scatter chopped fresh basil on top.

If serving with grilled bread or mixed greens, arrange crostini around the platter or dress greens lightly with olive oil and lemon and serve alongside. Remove toothpicks from shrimp at the table if preferred.