Prosciutto Shrimp with Tropical Mango Salsa

Total Time

Prep/Total Time: 30 min.


24 servings

Updated: Jul. 27, 2023
Prosciutto Shrimp with Tropical Mango Salsa Recipe photo by Taste of Home


  • 24 peeled and deveined cooked shrimp (16-20 per pound)
  • 5 tablespoons lime juice
  • 2 medium ripe mangoes, peeled and chopped
  • 3/4 cup cubed fresh pineapple
  • 3/4 cup chopped peeled papaya
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped sweet red pepper
  • 2 jalapeno peppers, seeded and minced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 24 thin slices cantaloupe
  • 12 thin slices prosciutto, halved lengthwise


  1. Place shrimp and lime juice in a large shallow bowl. Refrigerate, covered, while making salsa, turning once. In a large bowl, combine mangoes, pineapple, papaya, red onion, red pepper, jalapenos, cilantro and lime juice. Refrigerate, covered, until serving.
  2. Drain shrimp, discarding lime juice. Place 1 cantaloupe slice on each prosciutto slice; top each with 1 shrimp. Fold both sides to close. If desired, secure with toothpicks. Serve with mango salsa.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 wrapped shrimp with 1 tablespoons salsa: 65 calories, 1g fat (0 saturated fat), 37mg cholesterol, 170mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 7g protein.

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