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This Prosciutto Wrapped Baked Shrimp is the perfect crowd-pleasing appetizer for any occasion! It features juicy shrimp wrapped in salty prosciutto slices, then smothered in a sweet, tangy, slightly spicy apricot glaze.
Easy Oven Baked Shrimp Appetizer
Say hello to your new favorite appetizer recipe!
This Prosciutto Wrapped Baked Shrimp is one of my favorite recipes from my friend Danielle’s cookbook, Celebrations. It’s quick and easy, uses just a few simple ingredients, and is a total hit at every party. She’s even been kind enough to allow us to share this recipe!
This recipe starts with fresh jumbo shrimp that’s wrapped in thin slices of prosciutto, brushed with a homemade apricot glaze (yum!), then baked in the oven until the shrimp is juicy and the prosciutto is just the right amount of crispy. That texture contrast paired with the sweet, tangy, slightly spicy glaze is INCREDIBLE!
You’ll be whipping this shrimp appetizer up to impress your guests every time.
- Glaze – Our sweet and spicy homemade glaze is made with a combination of dried apricots, water, maple syrup, chili powder, and cayenne pepper. It’s the perfect combination of sweet and spicy!
- Shrimp – You’ll need 2 pounds of jumbo raw shrimp, peeled and deveined. I prefer fresh shrimp with the tails on, but if you don’t like the tails, you can remove the tails first.
- Prosciutto – Be sure the prosciutto is sliced thin and evenly to allow the shrimp to cook through.
How to Make Prosciutto Wrapped Baked Shrimp
- Make the glaze: In a saucepan, combine apricots, 3/4 cup water, maple syrup, chili powder, and cayenne. Bring to a boil and simmer until most of the liquid has evaporated. Transfer to a blender, add another 1/2 cup of water, then blend until smooth.
- Wrap and bake: Wrap each shrimp in prosciutto slices, then place seam-side down on a baking sheet. Brush the outside of the prosciutto wrapped shrimp with glaze, then bake at 425ºF until the shrimp are opaque, brushing a second time with the glaze about halfway through the cooking time.
Do You Have to Peel Shrimp Before Baking?
Yes, you should peel the shrimp before wrapping and baking – if you leave the shell on, the flavor will not be the same, and it will be a hassle once baked!s Peeling the shrimp before wrapping and glazing allows the flavor of the glaze to seep into the shrimp more effectively. It also just makes it easier to eat!
How Long to Bake Shrimp
With a high temperature like 425ºF, the shrimp won’t take long to bake through. I recommend 10-12 minutes for perfectly crispy prosciutto and deliciously juicy shrimp.
You’ll know that the shrimp is done when it turns from a pink-ish color to a more opaque white.
Tips and Notes for Baked Shrimp
- Use high heat. It’s essential that you let your oven heat to 425ºF before you bake the prosciutto-wrapped shrimp. This ensures that the prosciutto-wrapped shrimp will cook evenly and that the prosciutto gets nice and crispy quickly. A lower heat will take longer to crisp it up, which can result in over-cooked shrimp.
- Place seam-side down. Once the shrimp is wrapped, make sure to set it down on the baking sheet with the seam on the bottom. This holds it together so it doesn’t unwrap as the shrimp bakes.
- Brush with glaze halfway through the baking time. I like to brush the outside of the prosciutto wrapped shrimp with the glaze before baking, then again halfway through the cooking process. This really infuses the delicious flavors.
- Serve immediately. The texture of the shrimp and the prosciutto is best immediately after baking or shortly thereafter.
- To prep ahead, wrap the shrimp up and prep the glaze, but leave them separate in the fridge. When you’re almost ready to bake and serve, brush the glaze over the outside of each shrimp, then bake as directed.
- No maple syrup? You can sweeten the glaze using honey instead.
- Use frozen shrimp. I prefer fresh shrimp, but in a pinch, you can use frozen and thawed shrimp for this recipe.
- Spice it up. This shrimp appetizer already has a little heat in the sauce, but if you like it extra spicy, try adding some extra chili powder or cayenne pepper, paprika, or red pepper flakes.
- Make it sweeter. Like your glaze a little sweeter? You can increase the amount of maple syrup or add a sprinkle of brown sugar to the mix.
This prosciutto wrapped oven baked shrimp makes the perfect addition to a big appetizer spread for your next party!
Here are more of my favorite appetizers to serve alongside this one:
- Spinach Dip Stuffed Mushrooms
- Baked Buffalo Wings
- Healthy Spinach Artichoke Dip
- Eggplant Parm Bites
- Jalapeño Popper Dip
How to Store
For the best texture, this prosciutto wrapped shrimp is best served right away. However, if you do have some leftover, it can be stored in an airtight container in the fridge for up to 2 days.
To reheat, simply pop them back into the oven at 350ºF and cook for a few minutes until heated through!
More Shrimp Recipes to Try
- Grilled Caesar Salad with Blackened Shrimp
- Shrimp Ceviche
- Sautéed Shrimp
- Tequila Lime Shrimp
- Healthy Coconut Shrimp
Prosciutto Wrapped Baked Shrimp
- 1/2 cup dried unsulfured apricots
- 1 1/4 cups water
- 1/4 cup pure maple syrup
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 2 pounds jumbo raw shrimp about 40 pieces, peeled and deveined with tails on
- 8 ounces prosciutto sliced into thin ribbons
- Preheat the oven to 425 °F. Line a baking sheet with parchment paper.
- To make the glaze, combine the apricots in a saucepan with ¾ cup of the water, the maple syrup, chili powder, and cayenne. Bring to a boil and simmer for 10 minutes, or until most of the liquid has evaporated and the apricots are rehydrated.
- Transfer the mixture to a blender and add the remaining ½ cup water. Blend until smooth.
- Wrap each shrimp with prosciutto and place, seam side down, on the baking sheet. Brush with glaze.
- Bake to 10 to 12 minutes, until the shrimp are opaque throughout. Brush again with the glaze midway through. Serve hot.