• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Trending: Healthy New Year
  • About
  • Shop
  • Work with Me
  • Contact

Cooking for Keeps

  • All Recipes
  • Course
    • Appetizers
    • Bread
    • Breakfast
    • Casseroles
    • Cocktails
    • Dips
    • Main Course
    • Pasta
    • Salads
    • Sandwiches
    • Sauces
    • Side Dishes
    • Soups & Stews
    • Stir Fries
    • Sweets
  • Protein
    • Beef/Lamb
    • Chicken/Poultry
    • Pork
    • Seafood
    • Vegetarian
  • Method
    • Casseroles
    • Slow-Cooker
    • Grilling
    • Minimal Ingredients
    • Quick
    • Air Fryer/Instant Pot
    • Oven
    • No cook
    • Stovetop
    • Kid Friendly
    • Dinner Party Worthy
    • One Pan
Home Appetizers
Easy easy

Shrimp Saltimbocca Bites

By: Nicole 2 Comments
Posted: 03/15/17

This post may contain affiliate links. Please read my disclosure policy.

Shrimp Saltimbocca Bites are a miniature, seafood version of everyone’s favorite chicken dish. They’re perfect to start a small dinner party or feed a crowd at a fancy cocktail party.

Shrimp Saltimbocca Bites

As a blogger, obviously, it’s a given that I love to cook, but I think the part about it that excites me the most is turning some of my favorite classic dishes into something completely different and unique, but still recognizable. They are, after all, classic for a reason, flavor profiles that work in the most harmonious of ways, and can stand the test of time, but could maybe use a little facelift, like this Fish Reuben, this Creamy Marsala Rigatoni and this Spanakopita-Stuffed Chicken Burger.

These Shrimp Saltimbocca Bites are also a perfect example of just that. I took all of the classic ingredients of a chicken saltimbocca — prosciutto, butter, lemon and sage – and condensed it down in to a small bite fit for a fancy dinner party or intimate cocktail gathering.

Shrimp Saltimbocca Bites

Shrimp is a welcomed departure from plain chicken, and just another way to slightly alter the flavor profile without taking too much away from the original dish. I like to use frozen, 31-40 count shrimp versus fresh, since I live in land-locked Kansas and can’t find the freshest of seafood year round. I just run them under cool to warm water until they’re defrosted, then pat them dry before cooking.

The other ingredient I swapped out was the prosciutto; because I wanted each bite to be perfectly circular, I decided to go with thinly sliced pancetta instead, which provides the perfect flat surface for the shrimp to lay on, and only tastes minutely different than crispy prosciutto. You can usually find it packaged at any grocery store, but I like to get it straight from the deli counter where I can tell them how thin to slice it and how many slices I want. It’s way more economical this way, plus I feel like it’s fresher.

Shrimp Saltimbocca Bites

I’m kind of obsessed with the way the shrimp are prepared, and I’m pretty sure I’m going to do this every time I cook shrimp from now until eternity. To me, saltimbocca isn’t saltimbocca without a little bit of butter, so instead of roasting the shrimp with olive oil, I put a few tablespoons of butter on a sheet pan, popped it in to the oven and once it melted and started to brown, pulled it out, threw the shrimp on along with the chopped sage, tossed everything together and then popped it back in to the oven to cook the shrimp. I just love the way the oven evenly cooks the shrimp in barely any time at all, and you don’t have to make a mess on the stove.

Once the shrimp start to curl up and turn bright pink, they’re pulled out, tossed with some lemon juice and then nestled on to the crispy pancetta slices. I like to dust them with a little bit of parmesan cheese before serving, but they really don’t need it.

Shrimp Saltimbocca Bites, my version of a classic.


Shrimp Saltimbocca Bites
 
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Author: Nicole ~ Cooking for Keeps
Serves: 15 bites
Ingredients
  • 15 thin slices of pancetta
  • 3 Tbsp. unsalted butter
  • 2 Tbsp. finely chopped sage
  • ¼ tsp. salt
  • Pepper
  • 15 large shrimp, peeled and deveined
  • 1 Tbsp. lemon juice
  • Parmesan cheese for garnish
Instructions
  1. Preheat oven to 375 degrees. Place pancetta slices on a large, rimmed baking sheet covered with a silpat. Bake for 15 minutes or until golden brown. (Be sure to watch them carefully as they can burn easily. Also, they will crisp up as they dry on paper towel,) Drain on paper towel.
  2. When the pancetta has just a few minutes left to cook, add butter to a small sheet pan. Place the pan in the oven under or over the pancetta until the butter has melted and started to brown, about 2-3 minutes. Take the pan out and add the sage, butter, salt and a pinch of pepper. Toss to combine. Place the pan back in the oven and cook until the shrimp are pink and cooked through, about 2-3 minutes.
  3. Remove the pan from the oven and toss in lemon juice. Season to taste with salt and pepper. Place one shrimp on each crispy piece of pancetta. Spoon any excess sage and sauce over the shrimp.
  4. Sprinkle with a bit of grated parmesan.
Notes
*I get my pancetta at the deli counter where I can specify the thickness I want.
3.3.3077

 

Shrimp Saltimbocca Bites

Meet Nicole

Welcome! My lifelong passion for delicious food and cooking has evolved over time into an equal love of showing you an elevated meal can be easy, approachable and most importantly, tasty. Dive in and find something perfect for you and your family!

Read more...

You May Also Like...

  • Easy Shrimp Saltimbocca Linguini
    Shrimp Saltimbocca Linguini
  • Green Goddess Shrimp "Cocktail"
  • Shrimp and Mango Lettuce Wraps

Never miss a recipe!

Loading

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Josh @ The Kentucky Gent says

    Posted on 3/15/17 at 4:11 pm

    You had me at pancetta! These look delicious and would definitely make for the perfect appetizer at any party or get-together.

    Reply

Primary Sidebar

hey

Meet Nicole

Welcome! My lifelong passion for delicious food and cooking has evolved into an equal love of showing you easy elevated meals can be approachable and most importantly, tasty.

Read More

Browse by Difficulty

Easy easy Medium medium Advanced hard

Reader Favorites

Best Chicken Enchilada

Best Chicken Enchilada Recipe

Italian Stromboli

Italian Stromboli (5 Ingredients!)

French Onion Chicken Skillet

French Onion Chicken Skillet

One Pot Mexican Past

One Pot Turkey Mexican Pasta

Subscribe to latest recipe updates

Loading

Trending

Coconut Curry Meatballs

Coconut Curry Meatballs

Bulgogi Beef Lettuce Wraps

Bulgogi Beef Lettuce Wraps

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Spinach and Ground Beef Stuffed Shells

Stuffed Pasta Shells with Ground Beef and Spinach

meet nicole

Cooking for Keeps Cooking for Keeps
I'm Nicole. A born and bred food lover, cook since age seven and girl behind all the recipes and photographs you see here. Welcome!

subscribe

bloglovin feedly

popular posts

[tptn_list]

browse recipe by difficulty

easy

medium

hard

Instagram

[instagram-feed]
follow Nicole

Healthy Eats

Baked-Sweet-Potato-Chips-with-Blue-Cheese-Sauce-and-Bacon-5

Easy

Pan-Roasted Salmon with Garlicky Kale and Citrus Vinaigrette
Baked-Sweet-Potato-Chips-with-Blue-Cheese-Sauce-and-Bacon-5

Medium

Baked Sweet Potato Chips with Blue Cheese Sauce, Bacon and Green Onion
Spicy Pumpkin and Butternut Ramen PS2

Medium

Spicy Thai-Style Pumpkin and Butternut Ramen

Never miss a recipe!

Loading

By Course

Appetizers

Breakfast

Quick and Easy

Main Course

Soups

Salads

Side Dishes

Sweets

Explore

About Nicole

Shop Favorites

Press

Work With Me

Privacy Policy

Accessibility

Contact

© 2023 Cooking for Keeps
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top