Shrimp marinated in tequila with prosciutto and basil — a simple, elegant recipe that works equally well as a weeknight dinner or a party appetizer.
This dish blends two classics — the savory prosciutto-wrapped saltimbocca idea and boozy, bright tequila-marinated shrimp — for a flavorful, crowd-pleasing result.
The contrast of crisped prosciutto and tender, juicy shrimp is irresistible. Fresh basil layered in adds an aromatic green note that lifts the whole bite. The tequila in the marinade adds depth and brightness; most of the alcohol cooks off during grilling.
If outdoor grilling isn’t practical, a heavy grill pan on the stovetop recreates the same smoky-seared flavor and keeps you cooking comfortably indoors.
In this Article
- Why you’ll love this recipe
- Ingredient tips
- Equipment needed
- Cooking tips & steps
- Recipe variations
- What pairs well
- Storage instructions
- FAQ
Why you’ll love this recipe
- Succulent, flavorful shrimp with a crisp prosciutto finish — a guaranteed party favorite.
- Prep ahead: the shrimp can marinate in advance and be assembled and grilled when you’re ready.
- No backyard grill needed — a stovetop grill pan works perfectly and keeps the process simple.
Ingredient tips
The ingredient list is short and pantry-friendly. Use the freshest shrimp and basil you can find for the best results.
Tequila: A straightforward blanco or gold tequila (for example, a Cuervo-style) works well to add brightness.
Olive oil: Light extra virgin olive oil helps carry flavors and keeps the shrimp tender.
Lemon juice: Freshly squeezed lemon adds acidity to balance the richness of prosciutto and oil.
Dijon mustard: Adds body and a pleasant tang to the marinade.
Black pepper: Freshly cracked for seasoning.
Shrimp: Large shrimp, peeled, deveined and with tails removed make wrapping and eating easier.
Basil leaves: Choose vibrant, unbruised leaves. You’ll wrap each shrimp with a leaf and chop about ½ cup for the marinade.
Prosciutto: Thin, Italian prosciutto gives saltiness, fat and crisp texture once grilled.
Equipment needed
Simple tools make the process quick and reliable.
Large bowl: Big enough to combine and submerge the shrimp in marinade.
Skewers: Metal skewers are ideal. If you use bamboo skewers, soak them in cold water for a couple of hours before grilling to prevent burning.
Basting brush: A silicone brush is easy to clean and useful for brushing reserved marinade while grilling.
Heavy grill pan or griddle: A cast-iron grill pan on the stove recreates outdoor-grill results and gives a great sear.
Cooking tips and step-by-step: easy grilled tequila shrimp
The recipe has two main stages: marinating and grilling. Plan to marinate shrimp for a couple of hours for best flavor, but don’t over-marinate seafood for too long.
If you’re using bamboo or wooden skewers, soak them thoroughly before assembling so they won’t char on the grill.
Marinade
- Whisk together 1 cup tequila, 1 cup olive oil, ½ cup fresh lemon juice, 2 tablespoons Dijon mustard, ½ cup chopped basil and a few cracks of black pepper in a large bowl.
- Add 24 large shrimp (peeled, deveined, tails off) and toss to coat. Make sure the shrimp are covered.
- Cover and refrigerate for about 2 hours, turning once if needed to ensure even coating.
Grilling
- Reserve the marinade for basting and remove the shrimp from the liquid.
- Wrap the middle of each shrimp with a fresh basil leaf, then wrap with a thin slice of prosciutto.
- Thread four wrapped shrimp lengthwise onto each skewer (you should have six skewers total).
- Heat a grill pan or griddle over high heat until hot. Add skewers and baste occasionally with the reserved marinade.
- Grill 2–3 minutes per side, until prosciutto is crisp and shrimp are opaque and just cooked through.
Serve immediately. For a dinner portion, allow about four prosciutto-wrapped shrimp per person; as an appetizer plan on two to three large shrimp per guest.
Recipe variations
- Substitute large prawns if you prefer; reduce to three per person for dinner if they are very large.
- Use sage in place of basil for an earthier profile.
- If you’d rather not use tequila, dry white wine makes a fine substitute.
What pairs well with your tequila shrimp
These shrimp are excellent over a bed of mixed greens with a light vinaigrette. Fresh, citrus-forward salads complement the marinade:
Tomato Salad with Mint — bright and refreshing alongside the savory shrimp.
Cucumber and Orange Salad — citrus balances the marinade’s acidity.
Carrot Salad — light, crunchy and flavorful for contrast.
Storage instructions
Leftovers keep well for a day or two in an airtight glass container. Bring to room temperature before reheating briefly in a skillet with a drop of olive oil. These shrimp are also pleasant served at room temperature.
Frequently Asked Questions (FAQ)
What is tequila?
Tequila is a Mexican spirit distilled from the blue agave plant; the heart of the plant (the piña) is fermented and distilled to produce tequila.
What does alcohol do in a marinade?
Alcohol can help carry and concentrate flavors and bind with fat-soluble compounds, improving the overall flavor profile when used appropriately.
Will tequila tenderize shrimp?
Tequila primarily adds flavor rather than significantly tenderizing shrimp. Keep marinating times moderate to avoid changing the texture of seafood.
Will the tequila marinade make me drunk when grilling?
No — most of the alcohol evaporates during cooking. Still, keep marinating times to a few hours rather than overnight.
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Recommended kitchen items I use include a heavy grill pan and sturdy skewers — tools that make this recipe easy and reliable.
Shrimp Marinade In Tequila With Prosciutto And Basil
Ingredients
- 1 cup tequila
- 1 cup olive oil
- ½ cup freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- ½ cup fresh basil, chopped
- Black pepper, a few cracks
- 24 large shrimp, peeled, deveined, tails off
- 24 large basil leaves
- 24 thin slices prosciutto
Instructions
Skewers
- If using bamboo skewers, soak them in water for a couple of hours so they won’t burn when grilling.
Marinade
- Combine tequila, olive oil, lemon juice, Dijon mustard, chopped basil and black pepper in a shallow bowl. Add shrimp and toss to coat.
- Refrigerate for about 2 hours, turning once if needed so all shrimp are evenly marinated.
Getting Ready to Grill
- Remove shrimp from marinade and reserve the liquid for basting.
- Wrap the middle of each shrimp with a basil leaf, then a slice of prosciutto. Thread four shrimp lengthwise onto each of six skewers.
- Heat a grill pan over high heat. Grill the skewers, basting with reserved marinade, for several minutes on each side until shrimp are opaque and prosciutto is crisp. Serve immediately.
Notes
Recipe variations
Prawns can substitute for shrimp; use three per person if very large. Sage can replace basil, and dry white wine can substitute for tequila.
Storage
Store leftovers in an airtight glass container for a day or two. Bring to room temperature and reheat briefly in a skillet with a splash of olive oil, or serve at room temperature.
Nutrition
Calories: 443 kcal | Carbohydrates: 2 g | Protein: 5 g | Fat: 37 g | Saturated Fat: 5 g | Cholesterol: 60 mg | Sodium: 245 mg | Potassium: 53 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 106 IU | Vitamin C: 9 mg | Calcium: 41 mg | Iron: 1 mg
Nutritional information is an estimate and not calculated by a registered dietitian.
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Originally published on July 10, 2020. Updated on July 11, 2023.