Phyllo & Prosciutto Wrapped Shrimp with Papaya-Tomato Relish



A yummy appetizer using phyllo dough.

★★★★★ 3 votes
10 Min


5 Tbsp
olive oil
2 Tbsp
fresh ginger, minced
2 clove
garlic, minced
2 tsp
fresh rosemary, minced
2 tsp
fresh lemon thyme, minced
5 Tbsp
1/2 tsp
ground black pepper
24 medium
shrimp, peeled and deveined
12 slice
(thin) prosciutto ham, cut in half lengthwise
sheets phyllo dough (9
1/4 c
butter, melted


1 medium
papaya, cleaned and diced
1/3 c
(1 medium) ripe red tomato, cleaned and diced
1/4 c
chopped parsley
1/4 c
chopped chives
1/4 c
chopped sweet gherkins
1/4 c
diced red bell peppers
3 Tbsp
small capers
1/4 c
rice wine vinegar
1 large
garlic clove, minced
1/3 c
extra virgin olive oil
salt & pepper to taste

How to Make Phyllo & Prosciutto Wrapped Shrimp with Papaya-Tomato Relish


  • 1In large mixing bowl, combine the oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add the shrimp, toss to coat with marinade. Cover and refrigerate for 3 hours.
  • 2Preheat the oven to 350ºF. Remove shrimp from marinade and wrap each in prosciutto. Butter and layer 3 sheets of phyllo per shrimp. Cut widthwise into 1-inch wide strips. Wrap phyllo around the shrimp to form the natural shape of the shrimp. Brush the outside with butter and refrigerate for 1 hour. Place the phyllo-wrapped shrimp on an ungreased cookie sheet and bake for 8 to 10 minutes or until golden brown.
  • 3Serve hot with Papaya-Tomato Relish or your favorite Southwestern style relish.
  • 4PAPAYA-TOMATO RELISH: In a medium bowl, combine the papaya, tomato, parsley, chives, gherkins, red peppers and capers. In a small bowl, combine the vinegar and garlic. Whisk in the olive oil and blend well. Pour over papaya mixture, toss and add salt and pepper to taste.

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About Phyllo & Prosciutto Wrapped Shrimp with Papaya-Tomato Relish

Course/Dish: Seafood Appetizers