Prosciutto-Wrapped Glazed Shrimp

I hope you all are continuing to enjoy this holiday season including enjoying some especially delicious food. Holiday-worthy food like today’s gluten-free Prosciutto-Wrapped Glazed Shrimp.

I am notorious for procrastinating on sharing recipes or in some cases, purposely saving recipes for just the right occasion. And that “right occasion” is an unusually long time coming. This Prosciutto-Wrapped Glazed Shrimp is one such recipe.

Reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Erin Kunkel © 2016

It’s from my friend Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion cookbook. I’m a longtime fan of Danielle’s and was lucky enough to meet her in person several years ago! After Danielle’s publisher, Ten Speed Press, contacted me several years ago and provided a complimentary copy of Celebrations, I originally planned to share this recipe for Valentine’s Day.

Longtime gfe readers will know that Valentine’s Day has always been a beloved celebration at my house, with my family and friends. Somehow I didn’t get to share this post then and I found this post—which was only partially written—today after seeing Danielle remind folks about this recipe on her Facebook page.

Finding this post was a true gift as it contains a conversation between the late Mr. GFE and me that occurred one afternoon after work. As I shared in my memories of Mr. GFE, it’s those daily everyday conversations about really everything under the sun—and sometimes not much of anything really—that I miss the most.

Indulge me in sharing this sweet memory with you before I get to this delicious recipe that would be perfect for New Year’s Eve, New Year’s Day, or yes, Valentine’s Day.

Of you could simply make this recipe any time a craving for shrimp hits. That’s pretty often in our family.

Son, J, and I enjoyed this shrimp recipe one weekend night last winter. It was not a special occasion but enjoying this shrimp made it one!

This Prosciutto-Wrapped Glazed Shrimp recipe is not a complicated one but the prosciutto, dried apricots, maple syrup, seasonings (a wee bit of chili powder and cayenne pepper), and shrimp are such a flavorful combination!

Enjoy this shrimp recipe as a very special appetizer or even a meal with some simple sides. A big salad and/or a bed of rice (or quinoa) would be the perfect accompaniment!

Mr. GFE: Do you know what the most photographed and shared food is online?

Me: Pizza.

Mr. GFE: No, but that’s a good guess.

Me: Chocolate cake? Today is National Chocolate Cake Day. (Shirley’s note: National Chocolate Cake Day is January 27.)

Mr. GFE: No.

Me: Crème brulee.

Mr. GFE: No.

Me: Beer.

Mr. GFE (who was a beer lover): No, but that’s a really good guess!

Me: Okay, I give up.

Mr. GFE: Shrimp.

Me: Shrimp? I love shrimp as you well know, but I find that hard to believe. We have many people who are vegetarians and vegans and others who can’t or don’t eat seafood.

Mr. GFE: Shrimp is what they said.

Me: And where did you hear this info?

Mr. GFE: On B101.5. (Shirley’s note: B101.5 is a local radio station.)

Hmmm, I thought. I consulted Google and pizza repeatedly came up as the #1 most photographed food. Shrimp was not even in the Top 10 but again, shrimp is one of our favorite foods and shrimp is what we’re talking about today. A fantastic shrimp recipe in fact.

However, if you’re now also thinking about pizza now—and I don’t blame you (LOL), you’ll also find plenty of wonderful gluten-free pizza recipes here on gfe.

Danielle Describes Her Gluten-Free Prosciutto-Wrapped Glazed Shrimp Recipe

I own all of Danielle’s terrific books (and have given multiple copies away here on gfe over the years), except for her last one, Food Saved Me: My Journey of Finding Health and Hope through the Power of Food. And it’s on my list! Be sure to check out all her books and her new website!

Back to this recipe, which I highly recommend you make soon! As Danielle said on Facebook: 

“If you need appetizer ideas, this recipe for Prosciutto-Wrapped Glazed Shrimp from page 30 in my Celebrations cookbook is a delicious option! ​​An upgrade to the classic shrimp cocktail, this recipe is taken up a level with a savory and sweet glaze made from dried apricots and pure maple syrup. Crispy prosciutto is wrapped around the shrimp before baking, balancing the sweet sauce with just the right amount of saltiness.”

Exactly. Enjoy and Happy New Year, everyone!

More Gluten-Free Recipes That Are from Danielle Walker or Are Celebration Worthy

~ Chocolate Almond Cherry Power Cookies

~ Chocolate Tamales

~ Grain-Free Braided Challah

~ Homemade Gingerbread Latte

~ Instant Pot Sesame Orange Chicken

~ Thai Green Salad with Shrimp and Spicy Almond Dressing

~ The Ultimate Chocolate Cake (Vegan) (for birthdays or any other very special occasion)

Gluten-Free Prosciutto-Wrapped Glazed Shrimp Recipe

Yield: 2 lbs shrimp

Prosciutto-Wrapped Glazed Shrimp (Naturally Gluten Free)

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Danielle says: "​​An upgrade to the classic shrimp cocktail, this recipe is taken up a level with a savory and sweet glaze made from dried apricots and pure maple syrup. Crispy prosciutto is wrapped around the shrimp before baking, balancing the sweet sauce with just the right amount of saltiness."

Ingredients

• 1⁄2 cup dried unsulfured apricots
• 11⁄4 cups water
• 1⁄4 cup pure maple syrup
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon cayenne pepper
• 2 pounds jumbo raw shrimp (about 40 pieces), peeled and deveined with tails on
• 8 ounces prosciutto, sliced into thin ribbons

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. To make the glaze, combine the apricots in a saucepan with 3⁄4 cup of the water, the maple syrup, chili powder, and cayenne. Bring to a boil and simmer for 10 minutes, or until most of the liquid has evaporated and the apricots are rehydrated.
3. Transfer the mixture to a blender and add the remaining 1⁄2 cup water. Blend until smooth.
4. Wrap each shrimp with prosciutto and place seam side down on the baking sheet. Brush with the glaze.
5. Bake for 10 to 12 minutes, until the shrimp are opaque throughout. Brush again with the glaze midway through. Serve hot. 
   

Notes

Make it ahead: These are best cooked and served immediately, but you can wrap the shrimp the day before and store them in the refrigerator. The sauce can be made up to 1 week ahead of time and stored in the refrigerator; check that off of your list early to reduce your pre-party stress.

Shirley here: I use my kitchen shears to cut prosciutto in half lengthwise. I find it much easier to use kitchen shears than a knife.

Reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Erin Kunkel © 2016

Did you make this recipe?

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Originally published December 28, 2021; updated December 29, 2021.

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