Prosciutto Wrapped Shrimp with Pineapple Salsa

Serves 6


Prosciutto Wrapped Shrimp with Pineapple Salsa is a high protein, low calorie and absolutely scrumptious way to enjoy shrimp! The prosciutto and the pineapple marry beautifully with firm, sweet shrimp!


What You’ll Need:

A Cast Iron Skillet

A Large Mixing Bowl

A Kitchen Spoon

Measuring Cups & Spoons

A Citrus Squeezer

A Sharp Knife

2 Kitchen Plates

A One Cup Ramekin




For The Shrimp:

2 Pounds Extra Large Wild Shrimp (I like 8 -12 Count for this dish)

About 24 Large Organic Basil Leaves (One for each shrimp)

12 Pieces of Prosciutto, Sliced in Half

2 Tsp Avocado Oil


For The Pineapple Salsa:

1 Pineapple

1 Green Pepper, Small Dice

1 Red Pepper, Small Dice

1/2 Cup Green Onions, Sliced, White & Tender Green Parts

1 Jalapeno, Minced

1/2 Cup Green Onions, Sliced, White & Tender Green Parts

1/2 Tsp Sea Salt

1 Bunch Cilantro, About 1/4 Cup Chopped

Juice of 1 lime


How To Put It Together:

1. Core the pineapple. Slice the pineapple into long strips; chop it finely and place it in a mixing bowl. Add diced green and red peppers, sliced green onions.
2. Core the jalapeño, removing all the seeds; finely mince the jalapeño and add it to the bowl. Roll your lime a couple times on your work surface to release the juices inside. Cut the lime in half and using a citrus squeezer, squeeze the lime juice into the bowl. You should have about two tablespoons; if you have a particularly dry lime, feel free to use two. Add the sea salt to the bowl and stir the salsa well.
3. Now start with the cilantro. Hold the bunch of cilantro by the stems with your left hand (if you are right-handed) and using a sharp kitchen knife just scrape off the cilantro leaves. This is the fast, easy way to remove just about any small leaf herb from it’s stalk. Discard the stalks and chop the leaves fairly finely. Add the cilantro to the bowl and give it one more stir. Set the bowl aside so that the flavors can marry while you wrap and cook the shrimp.
4. Peel and devein the shrimp, leaving the tail piece on. Save the shells in a freezer bag and put them in the freezer. they are wonderful for making stock for seafood soup.
5. Lay a piece of prosciutto on your work surface; lay a basil leave on top. Place a shrimp on top and wrap the prosciutto around the shrimp; transfer it to a kitchen plate and repeat the process with all of the shrimp.
6. Preheat a cast iron skillet over medium heat. You will know that your pan is ready when you hold your hand about 1-inch above the pan surface and you feel heat radiating from it. Add the avocado oil; swirl it around the pan. Add the shrimp; you will hear a sizzle and that’s what you want. Allow the shrimp to brown; it will take about 5 minutes. turn the shrimp and brown them on the other side. Watch them carefully; my rule for cooking shrimp is when they form a ‘c’ in the pan, then they are cooked. If they progress to form an ‘o’ then they are overcooked. Transfer the shrimp one-by-one to a plate, as they cook, some may cook more quickly than others.
7. To plate the dish: Place a dinner plate in front of you on your work surface. Fill a one cup ramekin half way with pineapple salsa and pat it down. Place the dinner plate on top of the ramekin so that the ramekin is in the center of the plate. With a firm grip, turn the plate and ramekin over and give it one firm shake. You will feel the salsa fall onto the plate. Arrange the shrimp in a pinwheel fashion, leaning up against the salsa.
8. Serve and enjoy!


Nina’s Tasty Tip:

Make sure that your prosciutto only has pork and salt as ingredients. Some brands add nitrates which is a migraine trigger, among other things – stay away from nitrates.



320 Calories
37 grams of Protein
25 grams of Total Carbohydrates
17 grams of Sugar
4 grams of Fiber
8 grams of Total Fat
2 gram of Saturated Fat
0 grams of Trans Fat
227 mg of Cholesterol
669 mg of Sodium
232% RDA Vitamin C
81% RDA Selenium
79% RDA Manganese
57% RDA Vitamin D
36% RDA Vitamin A
34% RDA Vitamin K
34% RDA Phosphorus
30% RDA Copper
29% RDA Vitamin B12
28% RDA Sodium
26% RDA Iron
25% RDA Niacin
24% RDA Vitamin B6
21% RDA Magnesium
17% RDA Potassium
14% RDA Thiamin
13% RDA Folate
13% RDA Zinc
11% RDA Vitamin E
11% RDA Calcium
• Glycemic load: 8