Prosciutto Wrapped Shrimp with Lemon Couscous

There’s something magical about the way crispy prosciutto hugs a juicy shrimp. Add a bed of fluffy lemon couscous to that, and suddenly you’ve got a dish that’s light, elegant, and bursting with flavor. This Prosciutto Wrapped Shrimp with Lemon Couscous recipe strikes the perfect balance between rustic charm and dinner party-worthy sophistication. Each bite brings a mix of savory, citrusy, and herbaceous notes that dance on your palate. Whether you’re looking to impress guests or simply elevate your weeknight dinner, this dish promises to deliver.

Behind the Recipe

This dish was born from a craving for something both comforting and fresh. I remember the first time I wrapped shrimp in prosciutto on a whim, just because I had some leftover slices in the fridge. The result was unforgettable — salty, crisp edges giving way to sweet, tender shrimp. Adding lemon couscous brought a light, zesty base that made everything pop. It quickly became a go-to favorite whenever I wanted to serve something that felt special without taking hours in the kitchen.

Recipe Origin or Trivia

While this particular dish might not trace back to a single country’s tradition, its components are rooted in Mediterranean flavors. Prosciutto, the dry-cured Italian ham, is beloved across Europe, especially in Italian cuisine. Shrimp is a seafood staple along coastal Mediterranean regions, and couscous — a fluffy semolina grain — hails from North Africa, particularly Morocco and Tunisia. Combining these elements creates a fusion-style meal that honors their origins while blending them into something delightfully modern.

Why You’ll Love Prosciutto Wrapped Shrimp with Lemon Couscous

This dish is more than the sum of its parts. Here’s why you’re going to fall in love with it:

Versatile: Serve it as an appetizer, a light main course, or alongside grilled vegetables or a salad.

Budget-Friendly: Shrimp and couscous are both affordable ingredients that stretch far.

Quick and Easy: It comes together in under 30 minutes with minimal prep.

Customizable: Switch up herbs, add spices, or use your favorite cured meat alternative.

Crowd-Pleasing: These bite-sized wrapped shrimp always impress, and the lemon couscous is a refreshing surprise.

Make-Ahead Friendly: You can prep everything ahead and cook just before serving.

Great for Leftovers: Any leftover couscous makes an excellent salad base the next day.

Chef’s Pro Tips for Perfect Results

A little extra care goes a long way in making this dish shine. Here’s what I recommend:

1. Choose jumbo shrimp: They’re perfect for wrapping and stay juicy inside.
2. Dry your shrimp well: This helps the prosciutto stick and crisp properly.
3. Don’t overcook: Shrimp cook quickly. As soon as they turn opaque, they’re done.
4. Fluff your couscous with a fork: This keeps it light and airy instead of clumpy.
5. Use fresh lemon zest: It adds a bright citrus aroma that dried zest just can’t replicate.

Kitchen Tools You’ll Need

To make things smooth and simple, gather these tools before starting:

Sharp knife: For slicing herbs and prepping garlic.

Cutting board: Your workspace for all the small prep.

Medium saucepan with lid: For cooking the couscous.

Baking sheet: To roast or broil the wrapped shrimp.

Parchment paper: Keeps the shrimp from sticking.

Zester or microplane: For that fresh lemon zest.

Tongs: Makes flipping the shrimp easy and clean.

Ingredients in Prosciutto Wrapped Shrimp with Lemon Couscous

This recipe brings together vibrant ingredients that create a beautiful harmony of flavors and textures:

1. Raw Shrimp (jumbo, peeled and deveined): 1 pound – The star of the show, juicy and tender when cooked just right.
2. Prosciutto slices: 10 to 12 slices – Thin and savory, wrapping the shrimp with salty crispiness.
3. Dry Couscous: 1 cup – A light and fluffy grain that soaks up all the lemony goodness.
4. Lemon (zest and juice): 1 large – Adds brightness and a fresh citrusy lift.
5. Olive Oil: 2 tablespoons – Infuses the couscous and shrimp with rich, fruity undertones.
6. Garlic (minced): 2 cloves – Brings depth and a warm savory note.
7. Fresh Parsley (chopped): 2 tablespoons – Adds a pop of green and freshness.
8. Red Chili Flakes: 1/2 teaspoon – Optional, for a gentle kick of heat.
9. Salt: 1 teaspoon – Enhances every flavor without overwhelming.
10. Black Pepper: 1/2 teaspoon – Adds a mild peppery finish to both shrimp and couscous.
11. Water or Chicken Broth: 1 cup – Used to steam the couscous, broth adds extra flavor.

Ingredient Substitutions

Swaps are welcome, especially when working with what you have:

Shrimp: Use scallops or chunks of firm white fish.

Prosciutto: Try turkey slices or vegetarian deli slices for a meat-free version.

Couscous: Quinoa or bulgur are great alternatives.

Lemon: Lime works well too, especially if you want a slightly tangier profile.

Parsley: Use fresh basil or cilantro for a twist.

Ingredient Spotlight

Prosciutto: This thinly sliced, dry-cured Italian ham adds a crispy, salty hug around each shrimp, giving the dish a gourmet edge.

Couscous: Though simple, couscous is incredibly versatile. Its light texture makes it perfect for soaking up citrus, herbs, and savory juices from the shrimp.

Instructions for Making Prosciutto Wrapped Shrimp with Lemon Couscous

Let’s get cooking. This recipe is all about layering flavor in simple steps.

1. Preheat Your Equipment:
   Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a bowl, mix the couscous with a pinch of salt, lemon zest, and a drizzle of olive oil.
3. Prepare Your Cooking Vessel:
   Bring 1 cup of water or chicken broth to a boil in a saucepan. Once boiling, remove from heat, pour over couscous, cover with a lid, and let sit for 5 minutes.
4. Assemble the Dish:
   While couscous steams, wrap each shrimp with a strip of prosciutto. Place seam-side down on the baking sheet.
5. Cook to Perfection:
   Bake the shrimp for 8 to 10 minutes, until the prosciutto is crisp and the shrimp are pink and firm.
6. Finishing Touches:
   Fluff the couscous with a fork. Stir in lemon juice, minced garlic, chopped parsley, chili flakes (if using), and a touch more olive oil. Adjust seasoning with salt and pepper.
7. Serve and Enjoy:
   Spoon couscous onto plates and top with warm, crispy prosciutto-wrapped shrimp. Garnish with extra parsley and lemon wedges.

Texture & Flavor Secrets

You’ll love the contrast here — crisp, salty prosciutto meets tender, juicy shrimp, all balanced by light, fluffy couscous that pops with lemon brightness and fresh herbs. The key is in not overcooking the shrimp and keeping the couscous fluffy by letting it steam without stirring.

Cooking Tips & Tricks

Here’s how to make this dish even easier and tastier:

• Use parchment paper to prevent the prosciutto from sticking during baking.
• Add lemon juice just before serving to keep the flavor fresh and bright.
• Let the couscous rest fully covered before fluffing, so it absorbs all the moisture evenly.

What to Avoid

Steer clear of these common mistakes:

• Overcooking the shrimp. They cook fast, so keep a close eye.
• Soggy prosciutto. Make sure your oven is hot enough to crisp it quickly.
• Watery couscous. Measure your liquid precisely to avoid mushiness.

Nutrition Facts

Servings: 4
Calories per serving: 360

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

This dish is great for prepping ahead. You can wrap the shrimp in prosciutto and store them in the fridge for a few hours before cooking. The couscous can also be made in advance and reheated gently. Leftovers keep well in the fridge for up to 3 days and can be frozen for up to a month. Reheat shrimp in the oven for best texture.

How to Serve Prosciutto Wrapped Shrimp with Lemon Couscous

Plate the couscous as a bed and arrange the shrimp on top. Garnish with fresh herbs and lemon wedges for a bright finish. This dish pairs beautifully with a simple green salad or grilled asparagus. It’s lovely with sparkling water infused with lemon or a light iced tea.

Creative Leftover Transformations

Give those leftovers new life:

• Couscous salad: Add cherry tomatoes, cucumber, and feta.
• Shrimp wrap: Use leftover shrimp in a flatbread with lettuce and tahini.
• Stuffed peppers: Mix couscous with veggies and spoon into halved bell peppers, then bake.

Additional Tips

• Don’t skip the lemon zest. It gives the couscous that extra aromatic lift.
• Use fresh herbs if possible. They add vibrancy that dried herbs just can’t match.
• Cut prosciutto slices in half lengthwise if they’re too thick or wide for the shrimp.

Make It a Showstopper

Use a large white plate for contrast. Add a sprinkle of fresh parsley or edible flowers on top for a burst of color. A drizzle of olive oil just before serving adds a touch of gloss and richness that makes everything look even more irresistible.

Variations to Try

• Add grilled vegetables like zucchini or bell peppers to the couscous.
• Use a garlic-herb couscous base instead of lemon for a different flavor profile.
• Swap shrimp for scallops and pan-sear them before wrapping in prosciutto.
• Make it spicy with harissa stirred into the couscous.
• Turn it into skewers by threading shrimp onto sticks and grilling instead of baking.

FAQ’s

Q1: Can I use frozen shrimp?
A1: Yes, just make sure to thaw them completely and pat dry before wrapping.

Q2: Can I grill the shrimp instead of baking?
A2: Absolutely. Grill over medium heat for 2–3 minutes per side.

Q3: Is this dish gluten-free?
A3: Traditional couscous contains gluten, but you can use gluten-free couscous or quinoa.

Q4: What if I don’t like prosciutto?
A4: You can skip it or use a vegetarian wrap alternative.

Q5: How do I reheat leftovers?
A5: Reheat the shrimp in a hot oven for crispness, and microwave or pan-warm the couscous.

Q6: Can I make this dairy-free?
A6: Yes, the recipe is already dairy-free as written.

Q7: What can I serve this with?
A7: A fresh green salad, roasted veggies, or even a fruit salad on the side.

Q8: Is this good cold?
A8: The couscous can be enjoyed cold, but the shrimp are best warm.

Q9: Can kids eat this?
A9: Yes, though you might want to skip the chili flakes.

Q10: Can I make this for a party?
A10: Definitely. Prepare ahead, then cook right before serving for best texture.

Conclusion

This Prosciutto Wrapped Shrimp with Lemon Couscous recipe is light, elegant, and surprisingly easy. It brings bold, fresh flavors and beautiful textures to the table in under 30 minutes. Whether for a quick weeknight meal or an impressive weekend dish, trust me, it’s worth every bite. Go ahead, give it a try — your taste buds will thank you.

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