Description
Juicy shrimp wrapped in crispy prosciutto, served over fluffy lemon couscous for a light yet flavor-packed dish ready in under 30 minutes.
Ingredients
Scale
- 1 pound raw jumbo shrimp, peeled and deveined
- 10 to 12 slices prosciutto
- 1 cup dry couscous
- 1 large lemon (zest and juice)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon red chili flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup water or chicken broth
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Mix couscous with salt, lemon zest, and 1 tablespoon olive oil in a bowl.
- Bring water or chicken broth to a boil, pour over couscous, cover, and let sit 5 minutes.
- Wrap each shrimp with a slice of prosciutto and place seam-side down on the baking sheet.
- Bake for 8–10 minutes until shrimp are pink and prosciutto is crispy.
- Fluff couscous with a fork. Stir in lemon juice, garlic, parsley, red chili flakes, remaining olive oil, salt, and pepper.
- Plate couscous and top with prosciutto-wrapped shrimp. Garnish with parsley and lemon wedges.
Notes
- For extra flavor, use chicken broth instead of water for couscous.
- Use fresh lemon zest for a brighter, more aromatic dish.
- Prosciutto can be sliced in half if too wide for the shrimp.
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 1g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 160mg
Keywords: prosciutto shrimp, lemon couscous, shrimp recipes, 30 minute dinner, Mediterranean shrimp