Prosciutto Wrapped Shrimp with Fig Sauce is juicy tender shrimp wrapped in crispy prosciutto. Serve with a sweet and zesty fig sauce for dipping.
Prosciutto Wrapped Shrimp with Fig Sauce
This delicious Prosciutto Wrapped Shrimp is a versatile recipe that can be served as an entrée for lunch or dinner or an appetizer at a party. A silky fig sauce has both sweet and zesty flavors that perfectly complement the fresh shrimp and salty prosciutto.
This dish is quite similar to bacon wrapped shrimp – but the mild, cured flavor of the crispy prosciutto really allows the fresh shrimp to shine.
“Velveting” the Shrimp
In this recipe, we also use a technique called “velveting” – it’s a technique in Chinese cooking that preserves the moisture and plumpness of the shrimp by coating it in a mixture of salt, egg whites, cornstarch, and vegetable oil.
The velveting process helps the shrimp stay plump and juicy while the outer layer of the prosciutto cooks and crisps up.
Key Ingredients & Substitutions
- Shrimp – Start with raw, de-veined shrimp 16/20 size (that means you get 16-20 shrimp per pound). We typically buy frozen shell-on shrimp in bags and thaw, then remove the shells ourselves. Most bagged, frozen shrimp is already de-veined, but if yours is not, you will have to de-vein it yourself by taking a small paring knife and gently remove the vein (which is actually the digestive tract).
- For Velveting Process – Egg whites, salt, cornstarch and vegetable oil.
- Prosciutto – For convenience, buy packages of pre-sliced prosciutto. If you are having the deli slice the prosciutto for you, you’ll want it thinly sliced, but not so paper-thin that the prosciutto breaks apart as you handle it.
- Dipping Sauce – Fig jam or preserves (jarred or homemade), prepared horseradish (not the creamy horseradish), Dijon mustard, and black pepper
- Vegetable Oil – For cooking.
Cooking Tips & Tricks
- We cooked our Prosciutto Wrapped Shrimp on a flat crepe pan, but any large flat skillet or griddle pan will work.
- If you would prefer to have your shrimp cook up straight instead of curled, insert a toothpick through the middle of each shrimp lengthwise. Remove the toothpick after cooking.
Prosciutto Wrapped Shrimp with Fig Sauce
Prosciutto Wrapped Shrimp with Fig Sauce is juicy tender shrimp wrapped in crispy prosciutto. Serve with a sweet and zesty fig sauce for dipping.
- Category: Appetizer, entree
- Method: griddle
- Cuisine: American
Ingredients
2 pounds 16/20 uncooked shrimp (16–20 per pound)
8 ounces sliced prosciutto (two 4-ounces packages of pre-sliced)
Oil for grilling
For Velveting
2 egg whites
1 teaspoon kosher salt
2 tablespoons cornstarch
2 tablespoons vegetable oil
For the Sauce
1 12-ounce jar of fig jam or preserves (or homemade fig jam)
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper
1/4 cup water
Instructions
- If the shrimp are not peeled, completely remove the shells. (Save shells for a fish stock if you wish, otherwise dispose of the shells.)
- Place peeled and deveined shrimp into a medium bowl and add in the egg whites, salt, cornstarch and oil and mix thoroughly with your hands. Let sit at room temperature for 30 minutes.
- While the shrimp sits, make the sauce by placing the sauce ingredients into a small saucepan and heat to melt and combine. If the fig jam has pieces of fig, puree the mixture with an immersion blender to make the sauce smooth. You may need a little more water if it gets too thick.
- Remove the shrimp from the velveting mixture and pat dry with paper towels.
- Lay prosciutto slices down on your cutting board and cut each slice into two strips the long way.
- Brush each strip with the fig sauce, then roll each shrimp from one end to the other and place onto a sheet tray. Repeat until all the shrimp are wrapped.
- Heat a grill pan to medium low (we used a large crepe pan) and brush the surface with some oil. Grill in batches, about 1-2 minutes per side, placing each cooked batch onto a serving platter. If you are not sure of the cooking time, remove one and cut it open to gauge your cooking time. Ours were fully cooked in a little over three minutes per batch.
- Serve as an appetizer with the remaining sauce on the side for dipping.
Frequently Asked Questions
- Can I make Fig and Prosciutto Wrapped Shrimp ahead of time? You can wrap the shrimp earlier in the day, then cook just before serving time. Note that once thawed, raw shrimp should be cooked within a day or two – so try not to thaw it too far in advance.
- How do I store leftovers? Store refrigerated for up to two days.
- How do I reheat leftovers? These are best not reheated, as the shrimp will overcook and get rubbery. If you have to reheat, just warm through enough to eat but avoid overcooking.
- Can I freeze? Yes, either the uncooked or cooked prosciutto wrapped shrimp can be frozen. Just note that the texture of the shrimp will get tough the more you freeze and thaw/reheat.
Click here for more delicious Seafood recipes!
