Holidays and parties call for easy, great-tasting appetizers without a lot of fuss.
Shrimp & Prosciutto with Smoky Honey Mustard Sauce is savory, tangy-sweet finger food you’ll love having on your party menu.
Prosciutto di Parma has been a longtime charcuterie favorite and elevates other proteins like chicken, veal, or shrimp in simple recipes like this one.
If you’re looking for adventure try Spanish Serrano or Ibérico ham in place of the prosciutto. They are are every bit as delicious, but can be a little more difficult to find in local grocery stores.
The Smoky Honey Mustard Sauce as a launching pad for great dipping sauce.
Find your perfect balance of savory-sweet-tang to make it your own. Once it’s well mixed, add mustard for more tang; mayo to mellow it out; honey for more sweet; or liquid smoke for more smoky flavor.
If you like spice, mix in a pinch of crushed red pepper flakes for kicks. Just avoid adding salt as the prosciutto will bring the salty-savory balance to the sweet and tangy sauce.
Take the stress out of last minute party prep—wrap the shrimp and mix the sauce up to 24 hours in advance and then pop in the oven or skillet right before serving.
Shrimp & Prosciutto with Smoky Honey Mustard Sauce hits the go-to appetizer mark and if you choose brands carefully, it will be a hit with your gluten-free friends too. Enjoy!
- 2 tablespoons stone ground mustard -- any favorite
- 1 1/2 tablespoons mayonnaise
- 1 tablespoon honey
- 1/4 teaspoon liquid smoke
- 1/2 pound shrimp -- 21-25 count , shells and tails removed (about 12)
- 3 slices prosciutto -- quartered
- For the mustard sauce: Mix the mustard, mayo, honey, and liquid smoke in a small bowl until well combined. Taste and adjust any component, as desired.
- Using a sharp knife, cut each slice of prosciutto to create 4 equal pieces. Wrap one of the cut pieces around the shrimp so that the prosciutto goes all the way around and wraps over itself to keep it in place.
- Once all the shrimp are wrapped, you can either pan-sear over med-high heat or broil on Hi for 4 to 5 minutes on each side to crisp the prosciutto. Once the prosciutto is crisp on both sides, remove from the oven and serve with the mustard sauce.
More Prosciutto Recipe Ideas:
Prosciutto-Wrapped Caprese Salad
Prosciutto-Wrapped Shrimp and Goat Cheese
Chicken Saltimbocca
Veal Chop Saltimbocca: Hero Food
Marc says
What a combination. Looks incredible!
mjskitchen says
Now that is a delicious way to serve shrimp!!!! Love this! If I could find some decent shrimp that didn’t cost an arm and a leg, I would be making and taking this to a super bowl party today. My friends would go nuts over it!
Karen (Back Road Journal) says
Oh my, I’m sure that these disappear almost as soon as you present them to your guests.
Cecile says
i LOVE this idea – what a delightful combination of textures & flavors. (i’ve already PINNED it!)
Liz Posmyk (Good Things) says
Ooooh, very delicious combination, Judy. I have a box of extra large Australian prawns in my freezer, which bodes well, no? xx
John/Kitchen Riffs says
Oh, wow, such a great combo of flavors. Prosciutto works really well with shrimp and with mustard. Put the three together and you have a terrific dish. This is great — thanks.
Mandy says
Absolute heaven on a plate!
Have a glorius day Judy.
🙂 Mandy xo
April J Harris says
Love the sweet/spicy contrast you’ve got going on with these yummy Proscuitto wrapped shrimp and the sauce, Judy! Scheduled to pin to a group board on Pinterest. If you have time to share this recipe with Hearth and Soul, I’d love it! We are no ‘no rules’ so you don’t have to link back or anything 🙂
April J Harris says
Thank you so much for sharing this recipe with us at Hearth and Soul, Judy! Sharing!