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.
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
Shrimp with Chorizo
- 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
- 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.
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.
Originally published May 06, 2021