Prosciutto Wrapped Shrimp with Bourbon Honey Mustard Sauce

Say hello to your new favorite appetizer recipe: Prosciutto Wrapped Shrimp with Bourbon Honey Mustard Sauce! So easy and delicious, this will quickly become one of your all-time favorite shrimp recipes.

Easy Prosciutto Wrapped Shrimp

In addition to adding more dinner recipes, I’ve been feeling the need to bulk up the appetizer section of this website! So for todays Christmas in July recipe, we’re making easy prosciutto wrapped shrimp.

They’re quick to cook and ready to serve in less than 20 minutes. You can serve them right off the baking sheet, or fancy them up by arranging them on a pretty platter – making them perfect for last night get-togethers or fancy parties!

The bourbon honey mustard is DIVINE… but if your short on time, you can just serve with lemon wedges. A squeeze of lemon juice does wonders!

What you’ll Need:

  • Shrimp: Fresh shrimp work best here! You’ll want them peeled and deveined. I prefer leaving the shrimp tail on. Hate shrimp tails? Take them off! Note: frozen shrimp will work in a pinch. But be sure to thaw them and get as much excess moisture out as possible.
  • Olive Oil: Use whatever you have on hand; it doesn’t need to be super fancy! You’ll use this ingredient for the shrimp as well as the honey mustard dipping sauce.
  • Prosciutto: Ask your butcher to thinly slice it, if you can. Otherwise look for thinner slices in the deli section.
  • Shallots: You should find these near the onions at any grocery store or market.
  • Salt, Paprika, Pepper, Crushed Red Peppers Flakes and Garlic Powder: Our seasonings! Don’t skip or skimp here or your shrimp will be so bland.
  • Garlic: Fresh garlic is used in the honey mustard sauce, and I don’t suggest subbing garlic powder here.
  • Bourbon: Don’t have this ingredient on hand? Not into cooking with booze? Feel free to skip it! Or use whiskey, white wine, or cognac.
  • Honey: Our sweetener! While maple syrup will work in a pinch, it will yield a thinner sauce, with a different flavor profile.
  • Dijon Mustard: I love grey poupon. The regular variety or the country grain mustard both work great.
  • Apple Cider Vinegar: I don’t suggest using another variety of vinegar here, but in a pinch I think balsamic is the best sub.
  • Thyme: FRESH IS BEST! I’d go as far as to say if you don’t have fresh thyme, just skip it. Dried thyme won’t do the same thing for this recipe.

Tips and Tricks for Recipe Success!

  1. Make the honey mustard sauce first! This is much more time consuming that the shrimp, and you’ll want it ready to go when the shrimp come out of the oven. You can pour it into a medium bowl and cover it with foil until needed.
  2. Before you turn the oven on, arrange one of your oven racks so that it’s about 5 inches from the broiler. This is much easier to do when your oven is 500 degrees.
  3. Preheat the broiler! Don’t skimp on heat here or your prosciutto won’t get crispy and your shrimp will take longer to cook.
  4. Lightly grease a broiler pan with nonstick cooking spray: this ensures your shrimp won’t stick to the pan. Do NOT line your pan with parchment paper. It will catch under the broiler.
  5. In a large bowl, combine the with the olive oil and spices! Then add the shrimp and toss the heck out of them. You want them well coated!
  6. Wrap a slice of prosciutto around each shrimp and secure it with a wooden toothpick. If you skip the toothpick step, your prosciutto may unravel in the oven.
  7. Cook for 3 minutes on each side! Or until the prosciutto is crisp and the shrimp are pink all the way through. Depending on your oven, this may take a minute less than estimated… or a minute longer.

More Shrimp Recipes:

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Prosciutto Wrapped Shrimp with Bourbon Honey Mustard Sauce

Say hello to your new favorite appetizer recipe: Prosciutto Wrapped Shrimp with Bourbon Honey Mustard Sauce! So easy and delicious, this will quickly become one of your all-time favorite shrimp recipes.
Course Appetizer
Cuisine American, Seafood
Keyword shrimp, shrimp appetizer, appetizers, prosciutto
Author Ashley Manila

Ingredients

For the Shrimp:

  • 1 and 1/2 pounds (340g) large fresh shrimp peeled, deveined, tails on or off; up to you!
  • 3 Tablespoons (42ml) olive oil divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 15 slices prosciutto thinly sliced, cut in half lengthwise

For the Dipping Sauce:

  • 2 Tablespoons (28ml) olive oil
  • 2 shallots diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cloves garlic minced
  • 2 Tablespoons (28ml) bourbon
  • 1/2 cup (170ml) honey
  • 1/2 cup (113g) dijon mustard
  • 1 and 1/2 Tablespoons (21ml) apple cider vinegar
  • 2 teaspoons fresh thyme leaves finely chopped

Instructions

For the Shrimp:

  • Arrange an oven rack so it’s 5 inches from the broiler. This is the rack you’ll cook the shrimp on.
  • Preheat the broiler. Lightly grease a broiler pan with nonstick cooking spray and set it aside.
  • In a large bowl, combine the shrimp and 2 Tablespoons of the olive oil, salt, garlic powder, black pepper, and paprika and toss well to combine.
  • Wrap a piece of prosciutto around each shrimp and secure it with a wooden toothpick. 
  • Place the shrimp on the rack of the broiler pan and place in the oven. Cook for 6 minutes, turning at the halfway point, or until the prosciutto is crisp and the shrimp are opaque. Keep an eye here, you don’t want to burn the prosciutto or overcook the shrimp! 
  • Serve at once, with the honey mustard sauce. 

For the Dipping Sauce:

  • In a large skillet over medium heat, warm the oil until it shimmers. Add the shallots and cook, stirring frequently, until soft and slightly translucent, about 5 minutes.  
  • Add in the salt, pepper, crushed red pepper flakes, and garlic and cook, stirring frequently, for 30 seconds. Do not let the garlic brown.
  • Stir in the bourbon and cook, scraping the bottom of the pan, for 2 minutes. Then stir in the honey, dijon, vinegar, and thyme. Simmer, stirring occasionally, for 5 minutes. 
  • Remove from heat and cool for 5 minutes, then pour into a food processor or blender and pulse smooth.
  • Pour into a serving dish and serve warm, with the shrimp. 

The post Prosciutto Wrapped Shrimp with Bourbon Honey Mustard Sauce appeared first on Baker by Nature.

Prosciutto Wrapped Shrimp with Bourbon Honey Mustard Sauce