Prepare to tantalize your taste buds with this wonderfully delicious and spicy chorizo and shrimp recipe. A true culinary gem, this dish comes together in under 30 minutes, making it the perfect solution for those busy weeknights when you crave something quick, easy, and incredibly flavorful. It’s also sophisticated enough to impress guests without keeping you chained to the kitchen!
This vibrant dish combines succulent shrimp with the rich, smoky flavors of Spanish chorizo, all enveloped in a perfectly spiced sauce. Its versatility is another major highlight; whether you prefer it served over creamy polenta, fluffy rice, low-carb cauliflower rice, comforting mashed potatoes, or even elegant mashed parsnips, this recipe adapts beautifully to your preferences. For a more casual, shareable experience, serve it tapas-style alongside a basket of crusty bread to soak up every last drop of the exquisite sauce.
Dive into a world of bold flavors and effortless cooking. This spicy chorizo and shrimp recipe is more than just a meal; it’s an experience designed to bring warmth and excitement to your dinner table with minimal fuss.
Essential Ingredients for Your Spicy Chorizo and Shrimp
Crafting this flavorful dish relies on a few key ingredients, each playing a vital role in its delicious outcome. Here’s a closer look at what you’ll need and potential substitutions to ensure success.
Shrimp
You will need raw shrimp, peeled and deveined. Medium to large shrimp (21-25 count or 16-20 count) work best for this recipe, offering a satisfying bite without overcooking too quickly. If using frozen shrimp, ensure they are fully thawed and patted dry before cooking. This helps achieve a better sear and prevents excess water from diluting your sauce. Leaving the tails on is optional, but many prefer them removed for easier eating.
Chorizo
The star of the show! For this recipe, look for fully cooked, semi-cured Spanish-style chorizo sausage. This is typically found in the deli or cured meats section of your grocery store, often sold in a firm, ready-to-slice log. It’s crucial not to confuse this with fresh Mexican chorizo, which requires more cooking time and has a different texture and spice profile. We recommend starting with mild Spanish chorizo. This allows you to control the heat level with the added spices during cooking. If you begin with a hot chorizo, the dish might become overwhelmingly spicy, masking the other delicate flavors. Slice it into ½-inch rounds for optimal texture and flavor distribution.
Paprika
A cornerstone of Spanish cuisine, paprika brings color, depth, and a subtle sweetness to the dish. Spanish or Hungarian-style sweet paprika is highly recommended. These varieties offer a rich, mild flavor. We advise against using hot paprika, as there is already a generous amount of spiciness introduced through the other seasonings. If you desire a smoky undertone, you can opt for smoked paprika (pimentón ahumado), which pairs wonderfully with chorizo.
Additional Flavor Boosters
- Extra-virgin olive oil: The base for cooking and flavor extraction.
- Ground coriander and cumin: These warm, earthy spices complement the paprika and chorizo, adding complexity.
- Salt: To enhance all the flavors.
- Garlic: Freshly minced garlic is indispensable for its aromatic punch.
- Water or chicken broth: Used for deglazing the pan, adding moisture, and forming the sauce base. Chicken broth will add more savory depth.
- Cornstarch and cold water: A simple slurry to thicken the sauce to your desired consistency, creating a luscious coating for the shrimp and chorizo.
- Fresh chopped cilantro or parsley: For a burst of fresh flavor and vibrant color as a garnish.
Visual Guide: Step-by-Step Preparation
Follow along with these helpful images to guide you through each stage of preparing this delicious spicy chorizo and shrimp.
Recipe Video: Watch the Magic Happen!
Curious to see this vibrant dish come to life? Watch our quick recipe video to guide you through each step, making the cooking process even easier and more enjoyable. From sautéing the chorizo to perfectly cooking the shrimp, our video demonstrates the techniques for a flawless spicy chorizo and shrimp every time.
Click here to watch the full recipe video!
Expert Recipe Tips for Success!
Elevate your cooking experience and ensure a perfect outcome with these invaluable tips and tricks:
- Mise en Place is Key: This recipe comes together incredibly fast, so the best way to ensure smooth cooking is to have all your ingredients prepped and ready to go before you even turn on the heat. Chop your garlic, slice your chorizo, measure your spices, and thaw/peel your shrimp in advance.
- Control the Heat: The spiciness of this dish is entirely adjustable. If you prefer a milder flavor, simply use less of the paprika, coriander, and cumin mixture when cooking the chorizo. You can always add a pinch more at the end if you dare!
- Don’t Overcook the Shrimp: Shrimp cooks very quickly, typically turning pink and opaque in just 2-3 minutes. Overcooked shrimp becomes rubbery and tough. Keep a close eye on them and remove from heat as soon as they are done.
- Deglazing for Flavor: Don’t skip the deglazing step! The browned bits (fond) stuck to the bottom of the pan after cooking the chorizo are packed with intense flavor. Scraping them up with the chicken broth adds incredible depth to your sauce.
- Achieving Perfect Sauce Thickness: When adding the cornstarch slurry, drizzle it in gradually, stirring constantly. This allows you to control the thickness of the sauce. You might not need all of it; stop when the sauce reaches your desired consistency. It will thicken slightly more as it cools.
- Choosing Your Skillet: While a cast iron skillet is recommended for its even heat distribution and ability to create a beautiful crust on the chorizo, any large, heavy-bottomed skillet will work beautifully.
- Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to loosen the sauce. Be careful not to overcook the shrimp when reheating.
Delicious Ways to Serve Spicy Chorizo and Shrimp
The beauty of this dish lies in its incredible versatility. Here are some fantastic serving suggestions to make it a complete and satisfying meal:
- Over Grains: Spoon generously over a bed of fluffy white or brown rice for a classic pairing. For a lighter, low-carb option, cauliflower rice works wonderfully to absorb the flavorful sauce.
- Creamy Polenta: For a truly comforting experience, serve over a bowl of rich, creamy polenta. The mild sweetness of the polenta perfectly balances the spice of the chorizo and shrimp.
- Comforting Mash: Elevate your meal by spooning the chorizo and shrimp over smooth mashed potatoes or, for a more unique twist, over sweet and earthy mashed parsnips.
- Tapas Style with Crusty Bread: For a delightful appetizer or a casual meal, serve this dish directly from the skillet. Offer plenty of crusty bread, such as a baguette or sourdough, for dipping into the luscious, spiced sauce – a true taste of Spain!
- Alongside Fresh Greens: Complement the richness of the dish with a simple green salad dressed with a light vinaigrette.
- Wine Pairing: A dry, crisp white wine like a Spanish Albariño or a light-bodied red like a Grenache would be excellent choices to accompany this flavorful meal.
Get the Recipe: Spicy Chorizo and Shrimp
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Ingredients
- 2 Tablespoons extra-virgin olive oil
- 1 1/2 teaspoon sweet paprika, Spanish or Hungarian paprika recommended
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 8 oz (300 g) mild Spanish style semi-cured chorizo sausage, cut on an angle into 1/2-inch slices *see Note 1 below
- 2-3 Tablespoons water
- 2 cloves garlic, minced
- 1/3 cup water or chicken broth, for deglazing pan
- 1 lb uncooked medium shrimp, peeled and deveined
- Chopped fresh cilantro or parsley, for garnish
To thicken:
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
Optional Polenta:
- 2 cups chicken broth
- 1 cup milk
- 1/2 teaspoon kosher salt, a bit less if using fine salt and less if using salted butter
- 1/4 teaspoon ground black pepper
- 1 cup yellow cornmeal
- 3 Tablespoons unsalted butter
Instructions
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Heat 2 Tablespoons of extra-virgin olive oil over medium heat in a large skillet (a cast iron skillet is highly recommended for best results). Add the sweet paprika, ground coriander, ground cumin, and salt to the hot oil. Stir constantly to create a fragrant spice paste, cooking for about 1 minute until aromatic. Add the sliced chorizo to the skillet and cook, stirring frequently, until it is beautifully browned and releases its rich oils, approximately 2 minutes. Halfway through cooking, add 2-3 Tablespoons of water to help loosen the spices and create a more integrated flavor. Once browned, carefully remove the chorizo from the pan and transfer it to a bowl; set aside.
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To deglaze the pan and capture all the delicious browned bits (fond), pour the 1/3 cup of chicken stock (or water) into the skillet. Using a wooden spoon, vigorously scrape up all the flavorful residue from the bottom of the pan. Add the minced garlic and stir to combine with the deglazing liquid. Allow the liquid in the pan to simmer gently for a few minutes to reduce slightly and concentrate the flavors. Then, add the peeled and deveined shrimp to the skillet. Cook the shrimp for about 3 minutes, or until they turn opaque and pink. Be careful not to overcook them, as shrimp can become rubbery quickly.
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While the shrimp is cooking, prepare your thickening agent. In a small bowl, thoroughly stir together the 2 Tablespoons of cornstarch and 2 Tablespoons of cold water until a smooth slurry is formed. Once the shrimp is cooked, return the reserved chorizo back into the pan with the shrimp. Drizzle the cornstarch mixture into the pan gradually, stirring continuously. Add just enough until the sauce thickens to your desired consistency; you may not need to use the entire slurry. Finally, garnish the finished dish with a generous sprinkle of fresh chopped cilantro or parsley for a burst of fresh flavor and color.
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To serve this delightful spicy chorizo and shrimp, spoon it generously over your chosen accompaniment. Popular options include cooked rice (white or brown), low-carb cauliflower rice, creamy polenta, or comforting mashed potatoes. It’s also exceptionally delicious served tapas-style directly from the skillet, accompanied by slices of warm, crusty bread and a pat of butter for dipping.
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For the optional polenta: In a large Dutch oven or a heavy-bottomed pot, combine the 2 cups chicken broth, 1 cup milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Bring this mixture to a rolling boil over high heat. Once boiling, slowly whisk in the 1 cup of yellow cornmeal, ensuring no lumps form. Immediately reduce the heat to low. Simmer the polenta uncovered, stirring frequently to prevent sticking, for 25-30 minutes, or until it reaches a thick and creamy consistency. Stir in the 3 Tablespoons of unsalted butter just before serving for extra richness.
Notes
Refer to the “Expert Recipe Tips for Success!” section above for additional guidance and helpful hints to perfect this recipe.
Nutrition Information (per serving)
Calories: 326kcal,
Carbohydrates: 6g,
Protein: 25g,
Fat: 22g,
Saturated Fat: 6g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 5g,
Trans Fat: 0.01g,
Cholesterol: 179mg,
Sodium: 898mg,
Potassium: 160mg,
Fiber: 0.3g,
Sugar: 0.2g,
Vitamin A: 780IU,
Vitamin C: 1mg,
Calcium: 69mg,
Iron: 2mg
Tried this recipe?
If you enjoyed this recipe, we’d love to hear from you! Please leave a star rating and comment below. Your feedback helps others discover and enjoy this delicious dish!
This recipe has been thoughtfully adapted from Jennifer Farley’s celebrated cookbook, The Gourmet Kitchen, bringing gourmet flavors to your home with ease.
More Chorizo Recipes to Love!
If you’ve fallen in love with the robust flavors of chorizo in this dish, you’re in for a treat! Explore more delicious recipes featuring this versatile sausage:
Frequently Asked Questions (FAQs)
Can I use frozen shrimp for this recipe?
Yes, absolutely! Just make sure to thaw the frozen shrimp completely before you start cooking. You can do this by placing them in the refrigerator overnight or by running them under cold water for a quicker thaw. Pat them thoroughly dry with paper towels before adding them to the skillet to prevent excess moisture from steaming rather than searing.
What kind of chorizo is best for this dish?
For this recipe, we highly recommend using a fully cooked, semi-cured Spanish-style chorizo. This is different from fresh Mexican chorizo. Spanish chorizo is a cured sausage, typically found in the deli section, and contributes a smoky, rich flavor without needing extensive cooking. Opt for a mild variety if you prefer to control the spice level with added paprika and other seasonings.
How can I make this dish less spicy?
To reduce the heat, simply decrease the amount of paprika, ground coriander, and cumin in the initial spice mixture. Using a mild Spanish chorizo is also key. You can also omit the water added during the chorizo cooking step, which helps meld the spices more intensely. Always taste as you go and adjust to your preference!
Can I add vegetables to this recipe?
Certainly! Adding vegetables is a great way to enhance the dish. Bell peppers (especially red or yellow) and onions, thinly sliced, would be excellent additions. Sauté them in the skillet after the chorizo has been removed and before adding the garlic and broth, until they are tender-crisp.
What’s the best way to store and reheat leftovers?
Store any leftover spicy chorizo and shrimp in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm it on the stovetop over medium-low heat. If the sauce has thickened too much, you can add a splash of chicken broth or water to loosen it up. Be mindful not to overcook the shrimp during reheating.
Conclusion: Your Next Favorite Weeknight Meal!
This spicy chorizo and shrimp recipe truly delivers on all fronts: incredible flavor, minimal effort, and impressive versatility. It’s a testament to how simple ingredients, when combined thoughtfully, can create a truly memorable meal in under half an hour. Whether you’re a seasoned chef or a busy home cook, this dish offers a delicious escape from the ordinary and promises to become a regular in your rotation. So gather your ingredients, fire up your skillet, and prepare to indulge in a dish that’s bursting with vibrant flavors and comforting warmth. Enjoy!