this Grilled shrimp wrapped in ham The perfect crowd-pleaser appetizer for any occasion! It features juicy shrimp wrapped in savory prosciutto slices and then smothered in a sweet, tangy, slightly spicy apricot jam.
Easy Oven Grilled Shrimp Appetizer
Say hello to your new favorite appetizer recipe!
This Ham-Wrapped Grilled Shrimp is one of my favorite recipes from my friend Danielle’s cookbook, Celebrations. It's quick and easy, uses only a few simple ingredients, and is a hit at every party.
This recipe starts with fresh jumbo shrimp, which are wrapped in thin slices of prosciutto, brushed with a homemade apricot glaze (yum!), and then baked in the oven until the shrimp are juicy and the prosciutto is just the right amount of crispy. This contrast of textures combined with the sweet, tangy, slightly spicy glaze is incredible!
You'll make this shrimp appetizer to impress your guests every time.
Required raw materials
- glaze – Our sweet and spicy homemade glaze is made with dried apricots, water, maple syrup, paprika and cayenne pepper. What a perfect combination of sweet and spicy!
- shrimp – You will need 2 pounds of large 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.
- Ham – Make sure the ham is sliced thin and evenly so that the shrimp cooks through.
How to Make Ham-Wrapped Grilled Shrimp
- Make the glaze: In a saucepan, combine apricots, 3/4 cup water, maple syrup, paprika, and cayenne pepper. Bring to a boil and simmer until most of the liquid has evaporated. Transfer to a blender, add another 1/2 cup water, and blend until smooth.
- Wrap and bake: Wrap each shrimp in the prosciutto slice and place seam side down on the baking sheet. Brush the outside of the prosciutto-wrapped shrimp with glaze and bake at 425°F until shrimp are opaque, brushing again with glaze halfway through cooking time.
Do you need to peel shrimp before grilling?
Yes, you should peel the shrimp before wrapping and baking – if you leave the shells on, it won't taste the same and it will be a mess once baked! Peeling the shrimp before wrapping and glazing allows the flavor of the glaze to penetrate into the shrimp more effectively. It also makes it easier to eat!
How long to grill shrimp
At a high temperature of 425°F, shrimp will cook quickly. I recommend 10-12 minutes to enjoy crispy ham and delicious juicy shrimp.
You'll know the shrimp are done when they turn from pink to opaque white.
Tips and precautions for grilling shrimp
- Use high heat. Before baking prosciutto-wrapped shrimp, the oven must be heated to 425°F. This ensures that the prosciutto-wrapped shrimp cook evenly and the prosciutto becomes crispy quickly. Lower heat will take longer to crisp up the shrimp, which may result in overcooked shrimp.
- Place seam side down. Once the shrimp is wrapped, be sure to place it on a baking sheet with the seam on the bottom. This will hold the shrimp together so they don't fall apart while baking.
- Brush with glaze halfway through baking time. I like to brush the glaze on the outside of the prosciutto-wrapped shrimp before baking, and then again halfway through the cooking process. This really infuses deliciousness.
- Serve immediately. The texture of shrimp and ham is best when baked or shortly after.
- In order to prepare in advance, Wrap the shrimp and prepare the glaze, but keep them separate in the refrigerator. When you are almost ready to bake and serve, brush the outside of each shrimp with glaze and bake as directed.
Variety
- No maple syrup? You can use honey to sweeten the glaze.
- Use frozen shrimp. I prefer fresh shrimp, but in a pinch, you can use frozen and thawed shrimp for this recipe.
- Season it. The sauce for this shrimp appetizer is already a little spicy, but if you like it extra spicy, try adding some extra chili powder or paprika, 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 little brown sugar to the mixture.
Food recommendations
This ham-wrapped oven-roasted shrimp is the perfect addition to your next party appetizer!
Here are my favorite appetizers:
How to store
For best taste, this ham-wrapped shrimp is best eaten immediately. However, if you do have some left over, you can store it in an airtight container in the refrigerator for up to 2 days.
To reheat, simply place them back in the oven at 350°F and cook for a few minutes until warmed through!
More Shrimp Recipes Worth Trying
- 1/2 cup Unsulfured dried apricots
- 1 1/4 cup water
- 1/4 cup pure maple syrup
- 1/2 teaspoon paprika
- 1/4 teaspoon chili
- 2 pound Giant Raw Shrimp About 40 pieces, skinned, gluten removed, tails attached
- 8 ounce Ham cut into thin ribbons
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Preheat oven to 425°F. Line a baking sheet with baking paper.
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To make the glaze, add the apricots to the pot and add 3/4 cup water, maple syrup, paprika, and cayenne pepper. Bring to a boil and simmer for 10 minutes, or until most of the liquid has evaporated and the apricots are rehydrated.
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Transfer mixture to a blender and add remaining ½ cup water. Stir until smooth.
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Wrap each shrimp in prosciutto and place seam side down on a baking sheet. Brush with glaze.
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Bake for 10 to 12 minutes, until shrimp are opaque throughout. Apply glaze again halfway through. Serve hot.
Calories: Chapter 385kilocaloriescarbohydrate: 16.4Gprotein: 58.3Gfat: 7.4GSaturated fat: 1.1Gcholesterol: Chapter 371milligramssodium: 1030milligramsfiber: 0.5Gsugar: 13.5G
