Prosciutto-Wrapped Shrimp with Mozzarella and Basil: A Grilled Italian Delight

Transform basic ingredients into a gourmet seafood dish that impresses every palate.

By Medha deb

Created on Sep 20, 2025

Transform basic ingredients into a gourmet seafood dish that impresses every palate.

Grilled seafood often divides home cooks, but when cloaked in the bold flavors of Italy—a crisp blanket of prosciutto, creamy mozzarella, and fresh basil—shrimp is truly irresistible. This recipe masterfully combines texture and flavor, transforming everyday ingredients into an appetizer or entrée fit for entertaining and family meals alike. Whether you’re a shrimp skeptic or a die-hard seafood lover, prosciutto-wrapped shrimp with mozzarella and basil has something to offer every palate. Explore the origins, techniques, and serving variations of this Italian-American favorite.

Why Prosciutto-Wrapped Shrimp Is Special

Flavor harmony: Salty prosciutto, sweet shrimp, rich mozzarella, and aromatic basil create a complex and balanced taste.
Simple preparation: Minimal prep yields a restaurant-quality result—making this dish perfect for busy weeknights and elegant gatherings.
Versatile serving: Serve as an appetizer, centerpiece of a salad, or atop grilled bread or flatbread for a heartier meal.

Ingredients Needed

This recipe relies on fresh, high-quality ingredients to maximize flavor. The ingredient list is straightforward:

Large shrimp (peeled and deveined)
Thinly sliced prosciutto
Low-moisture mozzarella (cut into thin strips)
Large fresh basil leaves
Butter (melted, for brushing)
Lemon juice (freshly squeezed)
Freshly ground black pepper

Feel free to make small adjustments based on availability or dietary preferences. For instance, you may substitute regular mozzarella with smoked, experiment with flavored butters, or use lemon zest for extra brightness.

Step-by-Step Recipe Instructions

Preparation Time Breakdown

Task	Time Needed
Prep Ingredients	30 minutes
Grilling	6 minutes
Total Time	36 minutes

Core Procedure

Prepare Shrimp: Working with one shrimp at a time, use a paring knife to make a slit about 3/4-inch long at the base of each shrimp. Insert a thin strip of mozzarella into the slit for a creamy core.
Wrap with Basil and Prosciutto: Enclose the base of each shrimp with one fresh basil leaf. Then, wrap tightly with a slice of prosciutto, ensuring all ingredients are secured and will stay intact during grilling.
Make Lemon Butter: In a small bowl, whisk together melted butter, fresh lemon juice, and black pepper to taste. This mix will be used for finishing the grilled shrimp, adding brightness and flavor.
Prepare Grill: Light a chimney-full of charcoal. Once ashed over, spread the coals evenly to provide consistent heat. Clean and oil the grates to prevent sticking.
Grill Shrimp: After 5 minutes of preheating, place the shrimp directly over high heat. Grill for about 2–3 minutes per side, just until prosciutto crisps and shrimp turn opaque. Avoid overcooking—shrimp should be juicy, not dry or rubbery.
Finish and Serve: Remove shrimp to a platter and brush with lemon butter. Serve immediately while hot.

Expert Tips for Success

Choose fresh shrimp: The quality of shrimp matters. Opt for wild-caught or high-grade farmed shrimp, peeled and deveined for convenience. Avoid previously frozen shrimp labeled “wet,” which can turn out mushy and flavorless.
Don’t overcook: Grilled shrimp are tender and juicy when cooked just until opaque in the center. Overcooked shrimp become dry and chewy. Remove from the grill promptly.
Use thin prosciutto: Thin slices wrap more easily and crisp beautifully. Steakhouse or Italian deli prosciutto usually works best.
Large basil leaves: Big leaves make wrapping easier and infuse shrimp with a burst of herbal aroma.

Flavor Variations and Substitutions

Modify the core elements for variety or to suit dietary needs:

Cheese: Swap mozzarella for smoked mozzarella, fontina, or provolone.
Herbs: Replace basil with sage or tarragon for a different aromatic profile.
Protein: Substitute large scallops for shrimp, following the same wrapping and grilling technique.
Butter sauces: Try garlic butter, chili-lemon butter, or herb compound butter for finishing.

Serving Suggestions

This dish is versatile on the table. It shines as a hot appetizer for parties, but can also star as a light main dish or add flair to salads. Consider these presentations:

As an appetizer: Arrange shrimp on a platter with lemon wedges and extra basil leaves.
With salad: Pile grilled shrimp over baby arugula, cherry tomatoes, and shaved Parmesan, then drizzle with lemon-butter dressing.
On flatbread: Layer prosciutto-wrapped shrimp atop grilled or toasted naan, along with more mozzarella, basil, and a drizzle of balsamic reduction for a hearty seafood pizza (see Naan Pizza variation below).

Naan Pizza Variation: Prosciutto-Wrapped Shrimp Flatbread

For those craving a creative twist, try turning prosciutto-wrapped shrimp into a memorable flatbread or pizza. This method is quick and convenient, using store-bought naan for the base:

Pre-bake naan: Brush naan flatbread with olive oil, bake briefly until just crisp.
Sauté onions and garlic, then toss with balsamic reduction.
Layer pizza: Arrange the onion mixture, shredded mozzarella, sliced tomatoes, and basil on naan.
Wrap and add shrimp: Wind a strip of prosciutto around each shrimp, add to pizza, and top with more mozzarella.
Bake until crisp: Cheese should be melted, edges golden, and shrimp heated through.
Finish: Add pepper and balsamic drizzle before serving hot.

Expert Tip: This flatbread variation works equally well for weeknight dinners or as a shareable appetizer for gatherings. Adjust toppings to personal preference for endless customization.

Frequently Asked Questions (FAQs)

Q: Can I use pre-cooked shrimp?

A: For the best texture and flavor, use raw shrimp. Pre-cooked shrimp may turn rubbery and dry when grilled further.

Q: What’s the best way to keep prosciutto from unraveling during grilling?

A: Wrap tightly, making sure the prosciutto touches itself on each turn. If needed, skewer each shrimp with a toothpick to secure during cooking and remove before serving.

Q: Can I prepare the shrimp ahead of time?

A: Yes, assemble shrimp with cheese, basil, and prosciutto up to several hours before grilling. Cover and refrigerate until ready to cook. Brush with lemon butter after grilling for fresh flavor.

Q: Can I make this recipe indoors without a grill?

A: Absolutely. Use a preheated broiler on a foil-lined baking sheet, cooking shrimp for 2–3 minutes per side (flip halfway) until just cooked through.

Q: How do I serve this for a large gathering?

A: Double or triple the recipe, grill batches, and keep cooked shrimp warm in a low oven (<200°F). Arrange on a buffet with lemon wedges and dipping sauces.

Nutrition and Dietary Information

This dish is naturally gluten-free and low carb. Each serving is rich in protein, moderate in fat, and high in flavor. The use of high-quality protein (shrimp), healthy fats (olive oil and prosciutto), and fresh herbs (basil) makes it an excellent choice for Mediterranean diets and general healthy eating.

Tips for Sourcing Ingredients

Shrimp: Seek out wild-caught shrimp when possible for best flavor and texture. They’re readily available frozen at many supermarkets and fish markets.
Prosciutto: Italian import or American artesian prosciutto can be found at most specialty grocers and delis.
Mozzarella: Low-moisture whole milk mozzarella, rather than fresh, helps keep the cheese contained and prevents excess melting.
Fresh basil: Choose large leaves with no bruising for best appearance and maximum aroma.

Entertaining Tips and Pairing Ideas

Wine Pairing: Serve with a crisp white wine such as Pinot Grigio, Sauvignon Blanc, or sparkling Prosecco to cut through the richness of prosciutto and cheese.
Beer Pairing: Pale, pilsner-style or wheat beers complement the salty, savory flavors without overwhelming shrimp.
Side Dishes: Pair with grilled vegetables, lemony couscous, or a tangy arugula salad for a balanced meal.
Table Presentation: Garnish serving platter with lemon wedges, extra basil leaves, and drizzle of olive oil for a restaurant-worthy finish.

Troubleshooting and Advanced Tips

Prosciutto not crisping? Ensure grill is hot enough and shrimp are spaced apart. Thin prosciutto crisps faster.
Shrimp sticking to the grill? Oil grates thoroughly, and don’t move shrimp during initial searing.
Melting mozzarella leaks out? Use low-moisture mozzarella and avoid overstuffing. Accept a bit of melting—some cheese adds flavor to the prosciutto crust.

Conclusion

Prosciutto-wrapped shrimp with mozzarella and basil epitomizes the beauty of simple ingredients expertly combined. Effortlessly elegant, packed with flavor, and easy to adapt, it transforms everyday shrimp into a dish worthy of celebration. Whether you grill year-round or stick to summer traditions, it’s a recipe designed to impress even the most devoted land-food lovers. Experiment with variations, serve alongside fresh salads or crusty breads, and discover how Italian inspiration can bring new life to your seafood repertoire.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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