Photo of Prosciutto-Wrapped Shrimp Kebabs by WW

Prosciutto-Wrapped Shrimp Kebabs

Points® value
Total Time
35 min
25 min
10 min



1 medium


1 pound(s), (22 average spears; not super thin)

Uncooked shrimp

1¼ pound(s), peeled, deveined, tails intact (16 extra large shrimp)


4 oz, cut lengthwise into 8 long pieces


1 medium, zested, plus juice from half

Table salt

1 pinch(es), (or to taste)

Black pepper

1 pinch(es), (or to taste)

Olive oil

4 tsp(s)

Fresh mint leaves

¼ cup(s), thinly sliced (plus extra leaves for garnish)

Olive oil cooking spray

4 spray(s)


  1. If you don't have metal skewers, soak four 10-in bamboo skewers in a shallow dish of water for at least 20 minutes.
  2. Trim ends from zucchini. Using a vegetable peeler, cut lengthwise into long ribbons, stopping once you reach the seedy center. Flip zucchini over; peel other side, again stopping at the seedy center. Set zucchini ribbons aside; discard seedy center.
  3. Cut asparagus starting at tips, so you end up with twenty-four 1 1/2-in long pieces; set aside.
  4. Wrap each shrimp in a half slice of prosciutto.
  5. Thread a wrapped shrimp, zucchini ribbon (accordion style) and 2 asparagus pieces onto a skewer; repeat three times and then finish off each skewer with a fourth shrimp. Repeat with remaining ingredients to make 4 skewers.
  6. To make vinaigrette, stir lemon zest and juice, salt and pepper together in a small bowl; whisk in oil and then stir in mint. (If making ahead, add mint at the last minute.)
  7. Heat a grill to medium-high heat. Off heat, lightly coat skewers with cooking spray; grill until shrimp are cooked through, flipping once, 3-5 minutes per side. Spoon vinaigrette over kebabs; garnish with mint leaves and serve.
  8. Serving size: 1 kebab