Shrimp Saltimboca Recipe

Flavorful. Easy. Shrimpy. A weeknight dish we call can agree on!

Flavorful. Easy. Shrimpy. A weeknight dish we call can agree on!

Chicken Saltimboca is one of my very favorite easy go-to dinners. And sage is one of my favorite fall flavors. You just sprinkle sage leaves on a chicken breast, then put a layer of Proscuitto on top of that and saute in a skillet. That’s it – 20 minutes max from grocery bag to table.

But why should chicken have all the fun? So, I was on a quest to try other proteins that would work with sage and Proscuitto.

I am happy to report that shrimp are just perfect for this flavorful Italian twist. And again, how can you argue with a 20 minute prep time?

— posted by Donna

Other saltimboca innovators:

Shrimp Saltimboca, Tide and Thyme
Pork Chops Saltimboca, Sarah’s Cucina Bella
Pork Tenderloin Saltimboca Sandwich, Eyes Bigger than my Stomach


12 large raw shrimp, peeled and deveined
12 sage leaves
4 ounces proscuitto, thinly sliced
Vegetable oil for brushing (if grilling) or for frying

Place a sage leaf (or one half of a large sage leaf) on the outside edge of the shrimp. Wrap Shrimp with a slice of proscuitto in a single layer, covering entire shrimp.

Grill or fry the shrimp on both sides until proscuitto is crispy and the shrimp is cooked through.

Serve over a bed of marinara sauce and pasta if you like – or just set these babies next to your favorite side dish. (I used pearl couscous)


  1. says

    Thanks for the shoutout for my pork tenderloin saltimboca – it was the first time I’d ever made it. I’ve had chicken and turkey versions before but, I have to confess, I would never have thought of shrimp! What a great idea – will have to give it a go sometime!

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