Prosciutto-Wrapped Shrimp with Arugula Salad for Two

Prosciutto-Wrapped Shrimp with Arugula Salad for Two

This recipe for jumbo shrimp wrapped in thin strips of prosciutto and served on a lemony bed of arugula is a practically effortless recipe for two. 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.

From EatingWell: November/December 2012
Yield: 2 servings, 4 shrimp & 1 1/2 cups salad each
Active Time: 30 minutes
Total Time: 30 minutes


  1. 1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided
  2. 1 tablespoon lemon juice
  3. 1 small clove garlic, minced
  4. Pinch of salt
  5. 1/8 teaspoon freshly ground pepper, divided
  6. 4 cups lightly packed baby arugula
  7. 8 raw jumbo shrimp (13-15 per pound; see Tip)
  8. 4 very thin slices prosciutto (about 1 ounce), cut in half lengthwise to make 8 strips


  1. Whisk 1 tablespoon oil, lemon juice, garlic, and a pinch each of salt and 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 pinch of pepper. Wrap 1 piece of prosciutto around each shrimp.
  3. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 4 minutes total. Serve the shrimp with the arugula salad.

Tips & Notes


Nutrition Per Serving: 248 calories; 15 g fat (2 g sat, 9 g mono); 190 mg cholesterol; 4 g carbohydrates; 24 g protein; 1 g fiber; 672 mg sodium; 304 mg potassium.

Nutrition Bonus: Vitamin A (22% daily value), Folate (16% dv), Vitamin C (15% dv)

0 Carbohydrate Serving

Exchanges: 3 1/2 lean meat, 2 fat