shrimp and prosciutto mango skewers.

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I’m always looking for fun ways to serve appetizers. The holidays come every year (several times a year) and I always need something festive and delicious to serve to my guests. My shrimp and mango skewers fit the bill.

I can make the Mango Vinegar sauce weeks in advance and I can skewer, wrap and refrigerate my shrimp and set up my little shot glasses the day before. That in its self makes this a winner…but this is also fast and easy to  make, pretty to look at, and most important, it tastes really good.

These work at room temperature too, so you aren’t racing to get them served piping hot out of the oven. A major plus when I’m entertaining.

How to make shrimp and mango skewers 

  • Start by making the Mango Vinegar Sauce.  Keep it in the fridge until you are ready to pull this dish together. The sauce takes under 10 minutes to make and is amazing on chicken, fish, salads and more.  So go ahead, grab the recipe, and make a batch.
mango sauce in cup with spoon.
  • Then, assemble your ingredients.  I use 7 inch wooden skewers for this dish which are perfect when standing in a tall 4-inch shot glass.  Don’t have shot glasses?  Don’t let that stop you from making this.  See below for other serving ideas.  You want to soak the skewers in water for a couple of hours to keep them from burning when you cook them.
  • Have your cleaned, deveined shrimp (with tails removed) and your prosciutto on a cutting board.  I cut the prosciutto slices in half and in half again so I get four pieces out of each thin slice of the meat.  
prosciuttomin1-e1634841555117
  • Skewer the shrimp from top to bottom stretching out the shrimp so it is in a straight line against the skewer. then wrap it with the prosciutto.  Do this until all the shrimp are prepped.
shrimp wrapped in prosciutto.
  • Place all the shrimp on a baking sheet.  You’ll be making these shrimp skewers in the oven. Put the baking sheet under the broiler for two minutes and then flip and cook for another 2 minutes on the other side.  
shrimp wrapped in prosciutto.

PRO TIP:

You may want to lay foil over the exposed wooden skewers to keep them from burning.  The water soaked skewers should be fine but if you see them burning, just top with the foil.

Once done, you are ready to plate.

shrimp wrapped in prosciutto with foil.

How to serve shrimp and mango skewers

Presentation option #1:

Put the mango sauce in a small plastic squeeze bottle for easy handling. Once the shrimp are ready, you will squeeze some of the mango sauce into each of the tall shot glasses and insert one of the shrimp skewers into each glass.  Place the glasses on a platter and put on the table, buffet or serve one per person.  These are great during cocktail hour.

A couple of tips on this presentation:

  • Use 6-8 inch skewers (The traditional ones you’ll find are any where from 12 – 18 inches and are too big for the shot glasses. Although in a pinch, I have been known to cut them in half).
  • Get the taller shot glasses (2 oz. – about four inches tall) so the skewer has some support. The shorter shot glass is good for some appetizers but the 2 ounce model will have so many more uses. I use them for all kinds of appetizers and yes, they do hold booze!!! (Ouzo with my Greek meals, Anisette with my Italian meals and often, hot chocolate peppermint shots topped with whipped cream for dessert.) I think they are worth the investment and they are really inexpensive to add to your glass collection.
  • Using a squeeze bottle to add your sauce to the shot glasses is a must. Fill them with the sauce and squeeze into your glasses so they are neat and don’t mess up the glasses for your presentation.
shot glasses with mango.
Shrimp and Prosciutto Mango skewers.

Presentation option #2:

Put the oven shrimp skewers on a plate or platter and drizzle with the mango sauce.  Or simply spoon some sauce on a plate and lay the shrimp skewers on top.  Serve on a large platter so people can help themselves. This is easy and people can just grab a skewer in go.  Appetizer shrimp skewers are popular and this is just another great way to present them.

shrimp wrapped in prosciutto with mango sauce.

FAQs about making shrimp and mango skewers

Remove shells and devein the shrimp, leaving tails on or off based on preference. Pat completely dry with paper towels, then marinate for 15-30 minutes. Thread through the thickest part of the shrimp to prevent spinning on the skewer.
Use firm, slightly underripe mangoes that hold their shape when heated. Ripe mangoes become too soft and may fall apart on the grill. Cut into 1-inch chunks for even cooking.
Grill for 2-3 minutes per side over medium-high heat. Shrimp are done when they turn pink and opaque. Total cooking time is typically 4-6 minutes to avoid overcooking.
Yes, soak wooden skewers in water for at least 30 minutes before threading ingredients. This prevents them from burning on the grill. Metal skewers don’t require soaking.
Assemble skewers up to 4 hours ahead and refrigerate covered. Don’t marinate longer than 30 minutes as acid in marinades can make shrimp mushy. Cook just before serving for best texture.
A simple marinade of olive oil, lime juice, garlic, and herbs works well. Avoid acidic marinades longer than 30 minutes. Coconut milk-based marinades complement the tropical flavors perfectly.
Thread skewers through both the head and tail sections of each shrimp, or use two parallel skewers. This keeps shrimp flat and ensures even cooking.
Preheat grill to medium-high heat (400-450°F). Clean and oil grates well to prevent sticking. Shrimp cook quickly, so have everything ready before you start grilling.

Did you make this recipe?  If so, please leave a comment and rating below.  I’d love to here how you served these.  If you like this recipe, be sure to check out some of my other shrimp starters.

Shrimp Cocktail

Jicama Shrimp Wraps

Grilled Hoisin Shrimp

Coconut Shrimp with Apricot & Horseradish Sauce

Mini Ranchero Shrimp Tacos

shrimp and prosciutto mango skewers.

Shrimp, Prosciutto & Mango Skewers

Elegant, individual shrimp skewers are wrapped in prosciutto and served with a mango sauce in the appetizer recipe.
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Starter
Cuisine General
Servings 12 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

  • 12 Jumbo Shrimp, peeled, deveined and tail removed
  • 12 Thin slices of prosciutto
  • 12 Tbsp. Mango Vinegar Sauce

Instructions
 

  • Soak your 7-10 inch wooden skewers for a couple of hours so they don’t burn under the broiler. (or see my tip below if you forget) Squeeze about a tablespoon of the mango sauce into the bottom of each of 12 shot glasses.
  • Skewer your shrimp through the top of the shrimp and again near the bottom.  Straighten out the shrimp so they are almost straight like the skewer.  Where the tail was should be at the top of the skewer.
  • Wrap each skewered shrimp in one piece of prosciutto.  Place on a backing sheet and put under the broiler for about 2 minutes.  Flip and do the other side for about 2 minutes until the prosciutto is crispy and the shrimp are cooked through.
  • Place one shrimp skewer in each shot glass with the mango at the bottom and present on a platter.  Serve and take a bow!
Keyword appetizer, healthier choice, shellfish, starter
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