Lemon-Honey Shrimp with Prosciutto

The saltiness of the prosciutto, the tartness of the lemon, and the sweet honey finish make this an elegant way to serve shrimp.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Medium

Serves: 4


  • 1¼ lbs. shrimp (21–25 count), peeled and deveined
  • 3 oz. prosciutto, very thinly sliced
  • 3 Tbsp. olive oil
  • ½ cup chicken stock
  • 2 Tbsp. lemon juice
  • 1 Tbsp. honey
  • ½ tsp. salt
  • ½ tsp. ground black pepper


  • Pat the shrimp dry with paper towels. Cut the prosciutto into strips about 1½" wide and 2½ to 3" long. Wrap a strip of prosciutto around the center of each shrimp, pressing lightly to seal.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning once, until the shrimp start to turn pink and the prosciutto starts to crisp, about 4 to 5 minutes. Season with pepper. Transfer the shrimp to a plate and tent with foil to keep warm.
  • Add the stock, lemon juice, and honey to the pan and bring to a simmer. Add the shrimp and any accumulated juices to the pan and stir to coat the shrimp evenly, being careful not to damage the prosciutto wrapping. Heat through, about 1 to 2 minutes. Season with salt and pepper and serve hot.