Prosciutto and Phyllo Wrapped Prawns

These prawns are layered with texture and umami flavor. One bite into the buttery, crispy phyllo, and you’re hooked. Next comes the salty prosciutto and a mouthful of sweet tender prawns. You’d swear it was lobster. 

Wrap the ingredients around the prawns, and you will wonder why you haven’t tried this before.  Make these for a special night. These are memory makers.

sweetwater prawns wrapped in prosciutto and phyllo on a black wood serving plate.

Are prawns just big shrimp? There are few crustaceans as misunderstood as the shrimp and the prawn. Some people think they’re the same; others believe they differ only by size. 

Shrimp and prawns are entirely different creatures. Yes, they’re both decapods — which means they have external skeletons and ten legs— but that’s where the similarities end.

Sausage and scallop jambalaya in a pottery bowl with a handle sitting on a wooden cutting board.

Prosciutto and Phyllo wrapped Prawns

Foodie de Froid
Servings 6
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
These prawns are deeply layered with texture and umami flavor. One bite into the buttery, crispy phyllo, and you're hooked. Next comes the salty prosciutto and a mouthful of sweet tender prawns. You'd swear it was lobster. These are memory makers.
5 from 1 vote


  • 6 jumbo prawns Sweetwater - peeled and deveined with tails left on.
  • 1 clove garlic minced
  • 1 tsp thyme dried
  • ½ tsp lemon pepper
  • 2 tbsp vodka
  • 2 tbsp olive oil
  • 4 prosciutto sliced thin and cut in half lengthwise
  • 8 sheets Phyllo Dough
  • 1 cup butter melted - divided


  • In large mixing bowl, combine marinade ingredients. Add prawns, and toss to coat with marinade. Cover and refrigerate for 2-3 hours.
    6 jumbo prawns, 1 clove garlic, 1 tsp thyme, ½ tsp lemon pepper, 2 tbsp vodka, 2 tbsp olive oil
  • Remove prawns from the marinade. Wrap each in prosciutto strips starting from the large end. Repeat with remaining prawns
    4 prosciutto
  • Layer 4 sheets of Phyllo, Brushing each sheet with one half cup melted butter before you layer the next piece. Cut lengthwise into one inch wide strips.
    8 sheets Phyllo Dough
  • Fold one strip around the prawn starting just above the tail section. Wrap over the top (large end) and fold back down to the tail section. Then take another strip and starting from the large end of the prawn, wrap in a circular motion around the prawn and initial strip to conform to the natural shape of the prawn. Place on a baking sheet and brush the outside with butter.
  • Cover the prawns with parchment, and refrigerate for 45 minutes to one hour.
  • Bake in preheated 400°F oven for 15 minutes or until phyllo is golden brown.
  • Melt remaining butter. Stir in garlic powder and paprika.
  • Serve hot prawns with melted butter.

Kitchen Equipment

2 ¼ sheet pans


Thaw frozen prawns in the refrigerator overnight.
Course Appetizer, Main Course
Cuisine American
Calories 438


Serving: 6gCalories: 438kcalCarbohydrates: 14gProtein: 6gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 110mgSodium: 514mgPotassium: 67mgFiber: 1gSugar: 0.1gVitamin A: 1000IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Keyword fillo, prawns, prosciutto
Have you made this recipe? We'd love to hear how it was!

De Froid Tip: Gold and Black

Use the psychology of color in food presentation and change the mood accordingly.  For special meals, I love the pairing of gold and black.  Gold represents extravagance, quality, and indulgence, while black can bring mystery, elegance, and sophistication.

Look through your drawers and cabinets and find color pairings that help set the mood you’re aiming for.

sweetwater prawns wrapped in prosciutto and phyllo on a black wood serving plate.

Welcome to Foodie de Froid!

If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place.  Here the star of the show IS the food, presenting it in a way that makes it shine.  

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We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.  

Our mouth reacts to flavors in a transitional way.  That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal.  Yet after the first few bites, our mouths and minds adjust, and that experience deadens.  

Thus, the tasting experience!  We served 14 consecutive courses at my last tasting party.  Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.

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