Serrano-Wrapped Sherry Shrimp

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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12 large prawns or jumbo shrimp, tail on and deveined

4 cloves garlic, finely chopped 

1 lemon, juiced

1 stem fresh oregano or marjoram, leaves stripped and finely chopped 

EVOO, for drizzling

Hot sauce, such as Tabasco

Fat handful fresh flat-leaf parsley leaves, chopped 

Salt and freshly ground black pepper 

12 slices Serrano ham 

Olive oil, for sauteing 

1/2 cup dry sherry 

2 tablespoons butter 


  1. Toss the shrimp with the garlic, half of the lemon juice, the oregano, a fat drizzle of EVOO, a few shakes hot sauce, the parsley and some salt and pepper. Wrap each shrimp in a slice of ham.
  2. Drizzle some olive oil in a large skillet and heat over medium-high to high heat. Add the shrimp and cook until the ham is brown and crisp and the shrimp are firm and pink at the ends. Remove the shrimp to a platter. Pour the sherry in the pan, swirl, then add the butter and the remaining lemon juice, and swirl to gloss the sauce. Pour the sauce over the shrimp and serve.

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