Prosciutto-Wrapped Shrimp with Arugula Salad

1 Review
From: EatingWell Magazine November/December 2012

This recipe for jumbo shrimp wrapped in thin strips of prosciutto and served on a lemony bed of arugula is a practically effortless dish that's sure to impress your guests. Wrap your shrimp and make the dressing ahead of time, and you'll have dinner on the table even faster. Serve with toasted whole-wheat baguette sprinkled with Parmesan cheese.

Ingredients 4 servings

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  • 2 tablespoons plus 4 teaspoons extra-virgin olive oil, divided
  • 2 tablespoons lemon juice
  • 1 medium clove garlic, minced
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, divided
  • 8 cups lightly packed baby arugula (about 5 ounces)
  • 16 raw jumbo shrimp (13-15 per pound; see Tip)
  • 8 very thin slices prosciutto (about 2 ounces), cut in half lengthwise to make 16 strips

Preparation

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  1. Whisk 2 tablespoons oil, lemon juice, garlic, salt and 1/8 teaspoon pepper in a large bowl. Add arugula and toss to coat.
  2. Peel and devein shrimp, leaving the tails on. Pat dry and sprinkle both sides with the remaining 1/8 teaspoon pepper. Wrap 1 piece of prosciutto around each shrimp.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the shrimp and cook, turning once, until just cooked through, about 4 minutes. Reduce the heat to medium, and repeat with the remaining oil and shrimp, 3 to 4 minutes. Serve the shrimp with the arugula salad.
  • Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.

Nutrition information

  • Serving size: 4 shrimp & 1 1/2 cups salad
  • Per serving: 248 calories; 15 g fat(2 g sat); 1 g fiber; 4 g carbohydrates; 24 g protein; 63 mcg folate; 190 mg cholesterol; 1 g sugars; 0 g added sugars; 1097 IU vitamin A; 8 mg vitamin C; 136 mg calcium; 1 mg iron; 672 mg sodium; 304 mg potassium
  • Nutrition Bonus: Vitamin A (22% daily value), Folate (16% dv), Vitamin C (15% dv).
  • Carbohydrate Servings: 0
  • Exchanges: 3 1/2 lean meat, 2 fat

Reviews 1

December 14, 2013
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By: sammebuck
Good Supper Salad with additions Good salad, I knew my spouse would not take to simply greens and shrimp...so I added cucumber, green onions, radishes and black olives to the greens. The dressing was great, easy. I used a bit more garlic than called for; I added some parsley and omitted the salt from the dressing. Shrimp w prosciutto is awesome, though some might find it a bit salty. Glad I omitted the salt from the dressing. Dish was easy to prepare and cook. Filling and satisfying with my additions. This would be a wonderful luncheon salad as well. Pros: Quick, easy, obtainable ingredients Cons: Salty