Delicious Gluten-Free Prosciutto-Wrapped Shrimp

Total Time
20 mins
4 servings

This delicious side dish with prosciutto is high in sodium, but that doesn’t mean those with hypertension have to stay hungry. Serve the shrimp without the prosciutto, and still get the basil flavor and the lean protein from the shrimp.


  • 20 frozen peeled deveined shrimp, thawed
  • 1 tablespoon fresh basil
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon ground black pepper
  • 10 (about 4 ounces) very thin slices prosciutto
  • Cooking spray
  • lemon wedges


  1. Preheat broiler.
  2. In a medium bowl, combine the shrimp, basil, olive oil, zest, salt, red pepper flakes, and black pepper. Set aside.
  3. Lay the prosciutto slices on a large work surface, and cut prosciutto in half lengthwise so you have 20 pieces. Wrap the prosciutto around each shrimp, leaving the tail hanging out, and thread on an 8-inch skewer. Repeat with remaining shrimp.
  4. Place the skewers on a broiling pan lightly coated with cooking spray. Broil the shrimp 2 minutes on each side. Serve hot with lemon wedges.

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