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- TL;DR (Quick-Answer Box)
- Why Shrimp and Chorizo Pair So Well
- Why This Recipe Works
- Notes on Ingredients
- Step by Step Instructions
- Substitutions & Variations
- Your Shrimp & Chorizo Questions Answered
- Pro Tips
- Serving Ideas
- Storage & Reheating
- More Kickass Shrimp Recipes
- Loved this Sizzling Shrimp and Chorizo?
- Shrimp with Chorizo Recipe
- Recipe Testers’ Reviews
TL;DR (Quick-Answer Box)
- What it is: A bold, Spanish-inspired skillet dish featuring shrimp, chorizo or chouriço, garlic, chile, lemon, and parsley—ready in about 30 minutes.
- Why you’ll love it: Smoky, garlicky, lemon-bright, and layered with flavor. It’s fast, foolproof, and made entirely in one skillet with no fussy techniques.
- How to make it: Crisp the sausage to release its red-tinged oil, soften onions, stir in garlic, then toss in the shrimp, chile, and lemon. Finish with herbs and serve immediately.
Short on time but craving big, bold flavor? This shrimp with chorizo recipe delivers a restaurant-worthy dish with a fraction of the effort. Here’s why it’s a standout:
- Perfect for busy weeknights when you want a quick main for two.
- An impressive, shareable tapas-style appetizer for gatherings. Get ready for a burst of Spanish-inspired deliciousness that’s on the table in about 30 minutes.
Why Shrimp and Chorizo Pair So Well
If you’ve never had shrimp and chorizo in the same bite, you’re about to wonder why no one told you sooner. The juicy sweetness of shrimp plays off the spicy, smoky fat rendered from the sausage—kind of like a surf-and-turf situation, but way sexier and a lot less expensive. Add garlic, a punch of chile, and bright lemon to tie it all together, and you’ve got dinner that hits every flavor note without breaking a sweat.
My Portuguese Hack: A Nod to Chouriço
Of course, being Portuguese, I had to slip in a mention of one of Portugal’s famous sausages—chouriço—as an option here. It has all the brio of chorizo, but with a lovely paprika-garlicky-winey bite.
The Magic of Refogado
I couldn’t resist throwing in some onion. The classic combo of onion and garlic sautéed in olive oil is called refogado in Portuguese. It adds amazing depth and richness.
Savor Every Drop: That Killer Chorizo Oil Sauce
Oh, and make sure you have plenty of that delicious dark-red oil in your pan after sizzling the sausage and rendering its fat. That’s cooking bliss and, when mixed with freshly-squeezed lemon juice, makes a killer sauce.
Featured Reader Review
I made this for my husband and daughter last night and it was spectacular. The chargrilled lemons really take it over the top.
Angelene
Why This Recipe Works
This one-pan wonder shines because of its dead-simple technique and fresh ingredients, creating layers of flavor with zilch fuss. Sautéing the sausage renders its smoky, paprika-infused fat, which becomes the flavorful base for cooking the onions and shrimp, ensuring every bite is infused with its essence.
A quick sear of the shrimp keeps them tender and succulent, while the garlic and chile flakes add aromatic depth and a pleasant kick.
Finishing with fresh lemon juice and zest brightens the entire dish, cutting through the richness and adding a vibrant, zesty finish.
Notes on Ingredients
- Shrimp—Large raw or frozen shrimp (about 16-20 count per pound) are ideal. Buy them already peeled and deveined to save time, or opt for shell-on if you prefer to make a quick shrimp stock with the shells for another recipe. Look for shrimp that are firm and translucent.
- Spanish Chorizo or Portuguese Chouriço—This is non-negotiable for that signature smoky flavor. Spanish chorizo is typically cured and seasoned with smoked paprika. There are spicy (picante) and sweet (dulce) versions; either works, depending on your taste. Portuguese chouriço is similar, with garlic and wine notes. For this recipe, use a dry-cured or semi-cured variety that can be sliced. (No raw or uncured sausage here.)
- Olive Oil—Good-quality EVOO lends a distinct fruity, peppery, or grassy flavor to the dish that beautifully complements the garlic, chorizo, and lemon. Since the oil is a foundational part of the brick-red sauce, using a great olive oil is key.
- Chile Pepper Flakes—I prefer Aleppo pepper for its mild heat and fruity notes. Plain ole red pepper flakes work just as well; adjust the amount to your heat preference.
Step by Step Instructions
- Heat olive oil in a large skillet over medium heat. Add the chorizo and cook until it’s nicely crisped and has released its flavorful red oil. Remove chorizo with a slotted spoon, leaving the oil in the pan.
- Add the sliced onion to the same skillet and cook in the chorizo oil until softened, about 5 minutes. Stir in the sliced garlic and cook for another minute until fragrant.
- Increase the heat to high. Add the raw shrimp and chile pepper flakes to the skillet. Toss and cook for about 1 minute until the shrimp begin to turn pink.
- Squeeze in the fresh lemon juice and add back the cooked chorizo. Toss until the shrimp are cooked through. Transfer to a bowl and spritz with lemon zest and chopped parsley.
Substitutions & Variations
Sausage Swap: No Spanish chorizo or chouriço? Try andouille for a smoky Cajun kick, or smoked kielbasa for a milder taste (you’ll lose the paprika flavor).
Make it Saucy: For extra sauce, ideal for pasta or rice, deglaze the pan with a splash (about 1/4 cup) of dry white wine or sherry after cooking the onions and garlic and before adding the shrimp. Let it reduce slightly. Tester Deb Lynch also successfully added reserved chorizo oil and sherry for more richness.
Your Shrimp & Chorizo Questions Answered
Please don’t. It shouldn’t be your go-to as they can easily turn rubbery. This recipe is designed for raw shrimp, which cook quickly and absorb all those ah-ma-zing flavors. If you’re stuck using cooked shrimp, add them in the very last minute of cooking, just to heat through with the chorizo and lemon juice.
Great question! It happens to me from time to time if my sausage is particularly lean. The recipe calls for 3 to 4 tablespoons of olive oil, which should be plenty to cook the chorizo, onions, and shrimp. But if when cooking the sausage the pan seems dry, add up to another 4 tablespoons of oil. That’s what’ll give you that wicked good sauce.
Pro Tips
- Don’t Overcrowd the Pan
Overcrowding the skillet will steam the ingredients rather than brown them, diluting those beautiful concentrated flavors. - Prep Ahead for Speed
This dish comes together fast! Have all your ingredients ready by the stove before you start heating the pan. Mise en place is your BFF here. - Taste and Adjust Seasoning
Chorizo varies in saltiness. Taste the dish right before serving and adjust with a pinch more salt, chile flakes, or a squeeze of lemon juice. - Save That Chorizo Oil!
The olive oil you use to sauté your chorizo or chouriço does more than cook the sausage—it transforms into a liquid treasure, soaking up all those smoky, paprika-rich flavors. If you find you have more of this gorgeous, terracotta-tinged oil in the pan than you need for sautéing the onions, don’t let a drop go to waste! Let it cool, strain it into a jar, and keep it in the fridge. It’s absolutely perfect for roasting vegetables, frying eggs with an extra flavor punch, or whisking into a vinaigrette for a smoky kick.
Speaking of incredible infused oils, my grandmother, Vovo Costa, had a brilliant tradition. She would cook chouriço in a good amount of corn oil (which is ideal for high-heat frying) so she could create a large batch of richly flavored oil. When she had enough, she’d make the most amazing french fries you can imagine—orange colored and full of a wonderful smokiness. Wild!
Serving Ideas
- As a Main for Two: Serve it straight from the skillet alongside grilled sourdough or crusty bread to swipe through the pan juices. It’s bold enough to stand alone but plays nice with a green salad with puckery lemon vinaigrette or simply roasted asparagus.
- Tapas-Style: Portion it into a shallow dish with toothpicks, charred lemon halves, and grilled baguette slices. It’s all about those hits of spice, smoke, and citrus.
- Over Grains or Pasta: Want to stretch it? Spoon it over cooked rice, orzo, or even creamy polenta. Just know: it’s a light coating, not a full-bodied sauce.
Storage & Reheating
Fridge: Store leftover shrimp and chorizo in an airtight container in the refrigerator for up to 2 days.
Freezer: Sorry, kids, this is a no-go. The cooked shrimp can turn into giant erasers when frozen. And no one likes to dine on rubbery shrimp (or erasers).
Reheating: Tester Aileen B. mentioned the dish tasted even better the next day after reheating. For best results, gently reheat on the stovetop in a skillet over medium-low heat until warmed through. Add a tiny splash of water or olive oil if it seems dry.
Nix the microwave, as it, too, will make the shrimp tough.
More Kickass Shrimp Recipes
Keep the seafood party going with a few of my other favorites: Ina Garten’s ever-reliable shrimp salad (because, let’s face it, the woman rarely misses), our rissóis de camarão—golden Portuguese shrimp turnovers—and a pile of Bayou-style fried shrimp so crisp they practically crunch through the screen.
And if it’s that smoky, sultry chorizo (or chouriço, for my fellow Lusophones) you’re after, don’t miss our chorizo meatballs (yes, really), a punchy Spanish pizza with chorizo and peppers, or my personal go-to: steamed mussels with chorizo and tomatoes. Dig in.
Loved this Sizzling Shrimp and Chorizo?
If you’ve made this recipe, I’d be thrilled to hear what you thought! Did you get tapas vibes? Was it a weeknight winner? Please consider leaving a review, a star rating, and your best photo of the dish in the comments below.–David
Shrimp with Chorizo
Ingredients
- 3 to 4 tablespoons extra-virgin olive oil
- 8 ounces Spanish chorizo or Portuguese chouriço, cut into 3/8 inch (1 cm) slices
- 1 medium yellow onion, sliced into half-moons
- 4 garlic cloves, thinly sliced
- 1 pound large raw shrimp, butterflied
- 1 teaspoon chile pepper flakes, (my go-to is Aleppo pepper)
- juice and finely grated zest of 1 lemon
- 2 tablespoons finely chopped Italian parsley
- pan-grilled bread and seared lemon halves, to serve
Instructions
- Heat a large skillet over medium heat. Drizzle in the 3 to 4 tablespoons extra-virgin olive oil, toss in the 8 ounces Spanish chorizo or Portuguese chouriço, and cook until crisped and the oil is a deep red, 4 to 7 minutes.
- Scoop out the sausage slices with a slotted spoon to transfer them to a bowl.
- Scatter the 1 medium yellow onion in the pan and cook, stirring occasionally, until translucent with a slight crunch, about 5 minutes.
☞ TESTER TIP: A splash of water can help speed up softening and prevent the onions from browning too quickly.
- Stir in the 4 garlic cloves and cook for 1 minute more.
- Bump the heat to high, add the 1 pound large raw shrimp, butterflied and 1 teaspoon chile pepper flakes, and toss for 1 minute. Squeeze in the juice of 1 lemon, return the chorizo to the pan, and toss until the shrimp are pink and opaque, 1 to 3 minutes more.
- Spoon everything into a serving bowl, speckle with the lemon zest and 2 tablespoons finely chopped Italian parsley, and rush it to the table. Serve with pan-grilled bread and seared lemon halves for squeezing.
An LC Original
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This recipe preparation for shrimp with chorizo is easy and quick to make. I removed most of the fat released from cooking the chorizo and left just a film on the bottom of the pan. I wanted more sauce, though, than the recipe made so I drizzled the oil I removed from the chorizo and a splash of dry sherry into the pan with the chorizo and lemon juice after I cooked the shrimp. I served it on top of creamy grits and a side of pan-fried green beans plus some homemade ciabatta bread for dinner. I can see making this another time as a hearty appetizer. The zesty flavor from the chorizo really shines with lemon and zips up the flavor of the shrimp.
I cooked this dish for my dinner and had it the next day for lunch at work and let me tell you something, it tasted better the next day. You can use this recipe as an appetizer or as a main dish. The spiciness of the chile pepper flakes plus the chorizo added an extra layer of flavor to the shrimp. I put it over toasted whole wheat bread and it paired perfectly with the juices and chopped parsley. It was delicious. The next day for my lunch, I ate the shrimp with chorizo over a bed of pasta with an arugula and sweet lettuce salad and it was over the top.
Barcelona is one of those destinations that take over my dreams—I can only imagine the magic in the air as residents revel into the twilight hours sipping wine and eating tapas. So. Many. Tapas. While I’m nowhere near being able to travel there anytime soon, making this shrimp with chorizo is the next best thing.
With a few minor executional tweaks (predominantly revolving around cook times), this would be the perfect shrimp dish. My chorizo needed a little bit longer to brown and render out, my shrimp needed another few moments to become opaque, and perhaps I needed to squeeze two lemons instead of one to get brighter notes of citrus throughout the sauce. I could’ve also ditched the parsley; for me, it added nothing except subtle tastes of green in a few bites.
Nevertheless, the final product was wildly satisfying. There was plenty of heat, just enough citrus to make my tastebuds sing, and tons of hearty protein to keep me feeling full and energized. No wonder everyone in Barcelona can keep going at all hours of the night! I served it with roughly mashed butternut squash. I thought its sweetness would be a nice complement to the bright, heat-filled shrimp (and I was right).
If you’re looking for a quick and tasty meal, this shrimp with chorizo is it. I loved the combination of the shrimp, sliced garlic, and chorizo. The mix of textures was wonderful—the freshness of the shrimp, the crisp chorizo, the garlic slices. And don’t forget the grilled lemons to squeeze on top. (They make a nice presentation as well.) This took about 1/2 hour from start to finish. It was great as a main but I could also see it as an appetizer with one or two shrimp and two slices of chorizo on a plate. Or a bowl of this for people to munch on (with toothpicks). As a main, serve a crisp green salad with a lemon vinaigrette to complement this dish.
My finished shrimp with chorizo didn’t look like the photo because my dish had very little liquid. My chorizo, oddly, didn’t release any oil, even though it was butcher-made, raw, and pork. It definitely would have benefited from some oil and perhaps another squeeze of lemon. That said, the flavors were wonderful: fresh shrimp, crisp chorizo, garlic, chiles, and the bright parsley. So tasty when served with a crusty pain d’epi.
You’ll genuinely enjoy the flavors of this shrimp with chorizo—it’s smoky, salty, and citrusy, all blending together very well. The chorizo adds great flavor to the dish, and with the shrimp and garlic, it is like “a marriage made in heaven.” I would serve this as a complete meal with brown, yellow, or white rice, and a side vegetable such as string beans, roasted red peppers, sautéed zucchini, or any other vegetable of your choice. Roasted potatoes could be served in lieu of the rice. Alone, with just the crusty bread, you would have a perfect tapa or starter course.
This shrimp with chorizo was so good. It came together pretty quickly for how great it turned out. The flavors are layered and savory, and the lemon adds a unique little jolt at the end. I think it would make a fun shrimp tapa to throw together for a night with friends (and good drinks). And I definitely wiped up my plate with my crusty sourdough toast!
This shrimp with chorizo was an easy-to-put-together dish that’s super impressive. If you’re looking for a quick, stunning nosh with afternoon bubbly Prosecco drinks, look no further. I live in the Basque capital, so I usually have all these ingredients on hand. This will be on repeat all summer at my house!
Sim será maravilhoso fazer um teste de uma comida de chef, estou ansioso para provar.
Maravilhoso, Oswaldo! Espero que goste! E, por favor, use algumas das salsichas maravilhosas do seu país.