Tequila Shrimps with Prosciutto and Basil

  • 2 hrs 20 mins total
  • 15 mins prep
  • 5 mins cook
  • 2 hrs Marinating
  • serves 6 people

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Somehow we have managed to have five bottles of tequila open in our house. I am not a tequila drinker: however, I love to use it in my cooking. The rich flavor of the tequila agave flavor comes out wonderfully in cooking as well as in marinates. Seeing all those bottles open it was only natural that I put one to the test with the shrimps. My advice to you: do not let them marinate longer than a couple of hours as the tequila will literally drunken your shrimps and not be appropriate for the young crowd.
They taste as delicious as they look. Jumbo shrimps, or prawns if you wish, marinated with tequila, olive oil, and basil. Then wrapped in a basil leave and thinly sliced prosciutto di Parma. Grilled to perfection in a few minutes.

Very easy recipe to prepare. It can be enjoyed as a single appetizer or a main course with salad or Rice with Peas and Butter.

Too hot outside to grill,  our temperatures are above 100F, thus used a grilling plate above my stove.  If you do not have metal skewers and using bamboo ones, please soak them in cold water the whole duration that you will marinate the shrimps. This step will ensure that they will not burn when grilling them.

Giangi's Kitchen Signature
Nutrition Facts
Tequila Shrimps with Prosciutto and basil
Amount Per Serving
Calories 443 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 5g31%
Cholesterol 60mg20%
Sodium 245mg11%
Potassium 53mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 106IU2%
Vitamin C 9mg11%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Tequila Shrimps with Prosciutto and basil

  • 2 hrs 20 mins total
  • 15 mins prep
  • 5 mins cook
  • 2 hrs Marinating
  • serves 6 people


Original recipe yields 6 servings

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  • 1 cup tequila
  • 1 cup olive oil
  • ½ cup freshly squeezed lemon juice
  • 2 tablespoons Dijon mustard
  • ½ cup freshly chopped basil
  • a few rounds. of fresh cracked pepper
  • 24 large shrimps, peeled, deveined and tails off
  • 24 whole large basil leaves
  • 24 thinly sliced prosciutto


  1. Combine tequila, olive oil, lemon juice, mustard, chopped basil, and pepper and pour over the shrimps in a shallow bowl to cover them. Marinade in the refrigerator for a couple of hours. If the marinated does not cover them fully, turn the shrimps once.

  2. On the stove heat up a grilling plate over high heat.

  3. Remove the shrimps from the marinade and reserve the marinade. Wrap the middle of each shrimp first with a leave of basil and then with the prosciutto. Thread 4 shrimps lengthwise on each of 6 metal skewers. (if no metal is on hand, use bamboo skewers that you will have submerged in water for a couple of hours so they will not burn when grilling).

  4. Grill the shrimps basting with the marinade for several minutes on each side. Serve immediately.



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Comments (2) Post a Reply

  1. Maribel Kaminski says:

    I am making these this weekend!
    You are the best!

    1. Giangi Townsend says:

      Wonderful Maribel! Send me a picture and love to have your feedback.

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