Chorizo makes everything taste good and that’s a fact. The oil infuses everything with garlic smokiness and this shrimp tapas is no exception. I ate this in Barcelona and nearly licked my plate. The lemon cuts through the rich shrimp and salty salami. Eat with crusty bread so you don’t miss out on the sauce.–Jennifer Joyce

A skillet filled with shrimp with chorizo and toasted bread slices on the side.

Shrimp with Chorizo

4.83 / 17 votes
Shrimp with chorizo is startlingly simple, considering how impressive it is. Shrimp, smoky sausage, garlic, chile, and lemon come together in just about half an hour. Serve it as a main for 2, or share it as a tapas-style app.
David Leite
Servings3 to 4 servings
Calories333 kcal
Prep Time30 minutes
Total Time30 minutes


  • 5 1/2 ounces Spanish chorizo, cut into 3/8 inch (1 cm) slices
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 14 ounces large raw shrimp, butterflied
  • 1 teaspoon chile pepper flakes
  • Juice and finely grated zest of 1 lemon
  • 2 tablespoons finely chopped fresh flat-leaf Italian parsley
  • Crusty bread and chargrilled lemon halves, to serve


  • Heat a large skillet over medium heat. Add the chorizo and cook until crisp and the oil is released, 4 to 7 minutes. Use a slotted spoon to move the chorizo to a bowl.
  • Add the olive oil to the skillet and reduce the heat to medium-low. Cook the garlic until just starting to color, about 1 minute.

    ☞ TESTER TIP: If your chorizo does not release much oil after frying, you can add a few tablespoons olive oil to produce a nice amount of sauce to allow for dipping with the final dish.

  • Increase the heat to high, stir in the shrimp and chile flakes and toss for 1 minute. Add the lemon juice and chorizo and toss until the shrimp are opaque, 1 to 3 minutes more.
  • Sprinkle the zest and parsley over the shrimp and serve immediately with crusty bread and chargrilled lemon halves for squeezing.

Adapted From

My Street Food Kitchen

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Serving: 1 portionCalories: 333 kcalCarbohydrates: 3 gProtein: 36 gFat: 19 gSaturated Fat: 6 gCholesterol: 366 mgSodium: 1663 mgFiber: 1 gSugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Jennifer Joyce. Photo © 2021 Jean Cazals. All rights reserved.

Recipe Testers’ Reviews

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; 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).

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.

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.

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.

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 baguette.

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 turns 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 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!

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    I made this for my husband and daughter last night and it was spectacular. The chargrilled lemons really take it over the top.

    1. Fantastic, Angelene! We’re delighted everyone enjoyed this and I love the extra zip from the lemons. Please let us know what you make next.

        1. Lyn, adding white wine is always a good idea! You could also simply add more lemon and olive oil if you want some extra sauce for dipping. If you try it, please let us know how it turns out.

  2. 4 stars
    Tried this for a quick dinner in between work and evening Zoom meetings. As did a previous poster, we served it with rice, crusty bread, and green salad, along with a buttery Chardonnay. The flavor was outstanding, but the raw chorizo we were able to find did not hold its shape. We ended up with a great-tasting dish that was more a feast for the tastebuds than it was for the eyes. Any ideas about what to change up next time so the end product is as appetizing as in your photo?

    1. I’m so happy that you enjoyed this, Kate. It’s a great recipe. Although the author does call for raw chorizo sausages in the recipe, we think it’s probably better suited to a Spanish chorizo, which is cured and firmer, making it easier to slice and hold its shape. We’ve updated the recipe to reflect that and hope that next time around it’s a little more visually appealing for you!

      1. Just slice the sausage casing and peel it off. Then cut into chunks. It’s the casing that is causing the slices to change shape.

        1. Thanks, Ken. The original recipe called for raw chorizo, which does tend to crumble, which was part of the reason why we changed it to a cured chorizo.

  3. 5 stars
    I love your recipes and the photos make everything so enticing! Will make this Shrimp with Chorizo for New Years’ dinner. I may add some jasmin white rice, crisp green garden salad & baquette! I will try to make some pictures….

    1. Thank you so much for your kind words, Annette. That sounds like a fabulous meal. We can’t wait to see the photos!