Shrimp marinade in Tequila with Prosciutto and Basil. A super easy recipe that can be enjoyed either as a dinner or as an appetizer.
The spin to your two classic dished: saltimbocca and drunken shrimps.
Two completely different recipes are merged beautifully, creating a packed rich flavor, delicious dinner for you.
Once you bite into it, you will love the crispy prosciutto introducing you to a soft shrimp cooked to perfection. The basil will add another layer of flavor.
Do not worry; the alcohol cooks from the shrimp when placed on your grill pan.
I have a grill, but with our heat warning and 110F temperature, using the outside grill is a bit out of the question.
Bringing my grill inside is super easy with a grill pan for stoves—easy to use and not missing the summer fun cooking.
In this Article
- Why will you love this recipe?
- Here are a few helpful tips for the ingredients needed to make this Tequila Shrimp with Prosciutto and Basil recipe
- Equipment needed
- Cooking tips and step-by-step and how to make this fantastic easy grilled tequila shrimp
- Recipe Variations
- What pairs well with your tequila shrimp
- Storage instructions
- Frequently Asked Questions (FAQ)
- If you enjoy this recipe of tequila shrimp marinade with prosciutto and basil, check out these flavorful recipes:
- Shrimp Marinade In Tequila With Prosciutto And Basil
Why will you love this recipe?
- Juicy and so tasty, they are the party favorite.
- They can be prepared a day ahead and assembled at the last minute.
- You do not need an outside grill to make them; an in-house grill will also do the work.
Here are a few helpful tips for the ingredients needed to make this Tequila Shrimp with Prosciutto and Basil recipe
This is a short introduction. The ingredient list is also short. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Tequila: Regular Cuervo Gold will work beautifully here.
Olive oil: Light extra Vergin or EVOO. The olive oil works as a tenderizer.
Lemon juice: Infused with lots of flavors and combined with tequila, it brings out the flavors of each.
Dijon mustard: The kick that is always welcome with any marinade and, of course, my favorite as it has plenty of body to add another layer of flavor to your shrimp marinade.
Black cracked pepper: Seasoning to bring out the flavor of the shrimp.
Shrimp: Large, shell removed, deveined, and tail removed. Much easier to enjoy as well as threading the skewers thru.
Basil leaves: Make sure all large leaves are green and bruising-free. You will need enough to wrap each shrimp and chop half a cup for the marinade.
Prosciutto: Use Italian prosciutto, which is salt-cured and is excellent. Meaty and with the right amount of fat, it gives the shrimp all the extra flavor.
I only recommend what I use and love.
Large bowl: Large enough to hold all your large shrimp and the marinade.
Basting brush: To baste the shrimp while you grill them. Silicone is my choice as you can place it in the dishwasher, and is easily cleaned from any sauce residue.
Cooking tips and step-by-step and how to make this fantastic easy grilled tequila shrimp
This recipe is super easy to make. As you will notice below, this recipe is made in two parts: marinade and grilling.
Before grilling, I want to inform you that if you use bamboo or wood skewers, please soak them as long as possible.
I would do this step before making the marinade. The reason is that the heat from your grill will burn your skewers, making it very hard to handle and eat.
When the skewers are full of water, they will retain their shape and allow handling of them quickly.
- In a bowl large enough to allow you to hold the shrimp and the marinade, whisk together the tequila, olive oil, lemon juice, mustard, chopped basil, and pepper.
- Add the shrimps that are peeled, deveined, and tail removed.
- Make sure that all the shrimp are covered.
- Place a plastic wrap over them and refrigerate for a couple of hours.
- Separate the shrimp from the marinade, and reserve the marinade as you will use it for basting.
- On a flat surface, wrap one basil leaf around the shrimp and follow with a slice of prosciutto.
- Thread four shrimp lengthwise on each of the six metal or wood skewers. Endure you grab the prosciutto so it will not slide off when grilling.
- Bring your grill to a hot temperature. Add each skewer to your grill pan.
- Baste with the tequila lemon marinade to keep it nice and moist and prevent drying out too fast.
- Grill for a couple of minutes on each side.
Ready to enjoy and, as I mentioned early, you can have four prosciutto-wrapped shrimp per person for dinner.
Used as an appetizer, I would recommend two to three large shrimp per person.
- Prawns are the perfect substitution for your large shrimp. However, you want only to use three for each person, dinner portion, as they are pretty filling.
- Sage can substitute the basil.
- White wine is an excellent substitution for tequila.
What pairs well with your tequila shrimp
I serve my shrimp marinade over a bed of mixed green with a light vinaigrette.
Tomato Salad With Mint is refreshing and perfectly well paired.
Cucumber And Orange Salad – refreshing, and the orange balances well with marinade.
Carrot Salad is light and rich in flavor.
If you are lucky to have leftovers, they save well for a day or two in a glass container with an air-tight lid.
Please bring them back to room temperature before warming up in a small skillet with a drop of olive oil.
You can also enjoy them at room temperature if you do wish.
Frequently Asked Questions (FAQ)
What is Tequila?
Tequila is a Mexican distilled beverage made from the blue agave plant. The pina, the heart of the agave, is used to make Tequila.
What does alcohol do in a marinade?
Appropriately used, alcohol improves your food. It bonds with food and fat molecules, which allows it to carry the flavor.
Would the tequila tenderize my shrimp?
No, it will not. It will bring flavor to the fish or meat you will be using.
Would the tequila marinade make me drunk when grilling
No, it will not. The alcohol will evaporate once you start cooking. However, I advise you not to let your shrimp marinate longer than a few hours.
If you enjoy this recipe of tequila shrimp marinade with prosciutto and basil, check out these flavorful recipes:
Equipment used to create this excellent recipe of Shrimp Marinade in Tequila With Prosciutto And Basil
Shrimp Marinade In Tequila With Prosciutto And Basil
- 1 cup tequila
- 1 cup olive oil
- ½ cup lemon juice, freshly squeezed
- 2 tablespoons Dijon mustard
- ½ cup basil, freshly chopped
- black pepper, a few rounds
- 24 large shrimp, peeled, deveined and tails off
- 24 large basil , leaves
- 24 sliced prosciutto, thinly sliced
- If you are not using metal skewers but use bamboo skewers, you will have them submerged in water for a couple of hours so they will not burn when grilling.
- Combine tequila, olive oil, lemon juice, mustard, chopped basil, and pepper, and pour the shrimp into 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.
Getting Ready To Grill
- Remove the shrimp 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.
- On the stove heat up a grilling plate over high heat.
- Grill the shrimp basting with the marinade for several minutes on each side. Serve immediately.
Recipe VariationsPrawns are the perfect substitution for your large shrimp. However, you want only to use three for each person, dinner portion, as they are pretty filling. Sage can substitute the basil. White wine is an excellent substitution for tequila.
Storage instructionsIf you are lucky to have leftovers, they save well for a day or two in a glass container with an air-tight lid.
Please bring them back to room temperature before warming up in a small skillet with a drop of olive oil. You can also enjoy them at room temperature if you do wish.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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Originally published on July 10, 2020. Updated on July 11, 2023.