Shrimp and Prosciutto in Phyllo
Delight your taste buds with this elegant and irresistible Shrimp and Prosciutto in Phyllo recipe, a perfect appetizer or party starter. Juicy, seasoned shrimp are lovingly wrapped in thin, savory prosciutto and snugly tucked into delicate layers of buttery, golden phyllo dough. Each bite offers a satisfying crunch paired with a burst of succulent seafood flavor, elevated by hints of garlic, paprika, and fresh parsley garnish. With just 20 minutes of prep time and straightforward steps, this dish becomes an effortless yet showstopping addition to your menu. Serve these crispy, bite-sized parcels warm for your next gathering, and watch them disappear in no time!
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Recipe Information
Ingredients
- 12 pieces raw large shrimp, peeled and deveined
- 6 slices thinly sliced prosciutto
- 6 sheets phyllo dough sheets
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Pat the shrimp dry with paper towels. Sprinkle them evenly with garlic powder, paprika, salt, and black pepper, making sure each piece is well-seasoned.
Cut each slice of prosciutto in half lengthwise, so you have 12 strips total.
Wrap one strip of prosciutto around each shrimp, ensuring the shrimp is fully enveloped but the tail is exposed.
Lay out one sheet of phyllo dough on a clean, dry surface. Brush it lightly with melted butter, then fold it in half crosswise to form a rectangle.
Place the prosciutto-wrapped shrimp at the short end of the phyllo sheet and roll it up snugly, tucking in the sides as you go to form a neat package. Brush the seam with melted butter to seal it. Repeat with remaining shrimp, prosciutto, and phyllo sheets.
Arrange the wrapped shrimp on the prepared baking sheet, seam-side down, and brush the tops with any remaining melted butter.
Bake in the preheated oven for 12-15 minutes, or until the phyllo is golden brown and crisp.
Remove from the oven and allow to cool slightly before transferring to a serving platter.
Sprinkle with fresh parsley for garnish, if desired, and serve warm.
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 162% | |
| Sodium | 6057 mg | 263% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 0.4 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1357 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
