Shrimp Chorizo Skillet

Shrimp Chorizo Skillet

Shrimp Chorizo Skillet is a mouthwatering, one-pan dish that combines the bold, spicy flavors of Spanish chorizo with tender, juicy shrimp. The dish is rich with smoky paprika, garlic, and a blend of vibrant vegetables that add freshness and depth.

This skillet meal is quick and easy, perfect for a weeknight dinner that doesn’t compromise on taste. Whether you serve it over rice, quinoa, or with crusty bread to soak up the sauce, Shrimp Chorizo Skillet is sure to become a favorite with its satisfying blend of flavors and textures.

Ingredients:

For the Skillet:

• 1 lb (450g) large shrimp, peeled and deveined
• 6 oz (170g) Spanish chorizo, sliced into rounds
• 1 tablespoon olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

For Serving (optional):

• Crusty bread, rice, or quinoa

How to Make Shrimp Chorizo Skillet:

Prep the Shrimp and Chorizo:

If the shrimp haven’t been peeled and deveined, do so before starting. Pat the shrimp dry with paper towels and season lightly with salt and pepper. This helps them cook evenly and enhances their flavor.

Slice the Spanish chorizo into thin rounds; chorizo adds a smoky, spicy kick to the dish and infuses the oil with deep flavors as it cooks.

Cook the Chorizo:

Heat a large skillet over medium-high heat. Add the chorizo rounds and cook for about 3–4 minutes, until they release their oils and begin to crisp. Stir occasionally, letting the chorizo develop a slightly browned texture.

Once the chorizo is cooked, use a slotted spoon to transfer it to a plate, leaving the rendered oil in the skillet. This oil will add depth of flavor to the vegetables and shrimp.

Cook the Shrimp:

In the same skillet, add the shrimp to the remaining chorizo oil. Cook for 2–3 minutes on each side until they turn pink and opaque. Avoid overcooking, as shrimp become rubbery when cooked for too long.

Transfer the cooked shrimp to the plate with the chorizo, leaving the oil in the skillet.

Sauté the Vegetables:

Add a tablespoon of olive oil to the skillet if needed. Add the sliced red and yellow bell peppers and the onion, stirring to coat them in the oil. Sauté for 5–6 minutes until the peppers are softened and the onion becomes translucent.

Add the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.

Add Tomatoes and Seasoning:

Add the drained diced tomatoes to the skillet, stirring to combine with the vegetables. Then, add smoked paprika and crushed red pepper flakes for a bit of heat. The smoked paprika enhances the dish with its earthy, slightly sweet aroma.

Season with salt and pepper to taste, but remember that the chorizo is naturally salty, so adjust carefully.

Combine Everything:

Return the cooked shrimp and chorizo to the skillet, gently folding them into the vegetable mixture. Allow everything to cook together for another 2–3 minutes until heated through, so the flavors meld nicely.

Taste and adjust seasoning as needed. The shrimp should be tender, the chorizo flavorful and slightly crisp, and the vegetables well-seasoned.

Serve and Garnish:

Garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve the Shrimp Chorizo Skillet hot with crusty bread on the side to mop up the delicious juices. Alternatively, serve over rice or quinoa for a more filling meal.

Chef’s Note: This dish is all about layering flavors and textures, so take advantage of each step. Cooking the chorizo first allows it to release its oils, creating a flavorful base for the shrimp and vegetables. Spanish chorizo, which is cured and has a firm texture, works best here. Avoid Mexican chorizo, which is raw and ground, as it will yield a different texture and flavor.

For extra depth, you can add a splash of white wine or a squeeze of fresh lemon juice toward the end of cooking. This brightens the flavors and balances the richness of the chorizo. If you’re looking to add more vegetables, try zucchini, cherry tomatoes, or even spinach at the end for a colorful, nutrient-rich variation.

Nutritional Information (per serving, based on 4 servings):

• Calories: 420 kcal
• Protein: 27g
• Carbohydrates: 12g
• Fiber: 3g
• Sugars: 6g
• Fat: 30g
• Saturated Fat: 9g
• Cholesterol: 200mg
• Sodium: 850mg
• Vitamin A: 45% of Daily Value (DV)
• Vitamin C: 100% of DV
• Calcium: 10% of DV
• Iron: 15% of DV

This Shrimp Chorizo Skillet is a well-balanced meal rich in protein from the shrimp, healthy fats from olive oil, and antioxidants from the bell peppers. It’s also a great source of vitamins A and C, which support immune health and skin vitality.

Although slightly higher in sodium due to the chorizo, you can reduce it by using low-sodium canned tomatoes or homemade tomato sauce. This dish is perfect for anyone looking for a quick, flavor-packed, and satisfying meal that brings a bit of Spanish-inspired zest to the table!

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