Prosciutto-Wrapped Shrimp with Arugula Salad

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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.

Prosciutto-Wrapped Shrimp with Arugula Salad
photographer: Peter Ardito
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 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

Directions
  1. 4 servings, 4 shrimp & 1 1/2 cups salad each

  2. Whisk 2 tablespoons oil, lemon juice, garlic, salt and 1/8 teaspoon pepper in a large bowl. Add arugula and toss to coat.

  3. 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.

  4. 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.


Nutritional Facts

Servings
4
Per serving
Calories
248
Carbohydrates
4g
Fat
15g
Saturated Fat
2g
Monounsaturated Fat
9g
Protein
24g
Cholesterol
190mg
Dietary Fiber
1g
Potassium
304mg
Sodium
672mg
Added Sugars
0g
Exchanges
3 1/2 lean meat
2 fat
Carbohydrate Servings
0
Vitamin A (22% daily value)
Folate (16% dv)
Vitamin C (15% dv).

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