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Shrimp & Spinach Fundido Recipe

Name: Mexican Margaritas Bar & Grills Shrimp & Spinach Fundido Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 oz fresh or raw chorizo (casings removed); 12 pieces raw shrimp (peeled, deveined, tails removed, 31-40 count); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.5 tsp smoked paprika; 1 tbsp olive oil; 0.5 cups yellow onion (small, finely diced); 2 cloves fresh garlic (minced); 1 piece jalapeño (seeded and finely diced); 4 cups fresh baby spinach (packed, roughly chopped); 2 tbsp fresh cilantro (chopped, optional garnish); 1 cups monterey jack cheese (shredded); 1 cups oaxaca or mozzarella (shredded; for stretch); 2 tbsp cream cheese (softened); 0.25 cups half-and-half or whole milk; 1 tsp cornstarch; 1 tsp fresh lime juice; 1 tbsp butter; 2 pieces lime wedges; 12 pieces tortilla chips or warm corn tortillas

Inspired by Mexican Margaritas Bar & Grill

Time35m

Serves4

Chorizo, shrimp, spinach, jalapeño and melted cheese.

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Ingredients

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Chorizo & Shrimp

8 oz fresh or raw chorizo (casings removed)

12 pieces raw shrimp (peeled, deveined, tails removed, 31-40 count)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1/2 tsp Smoked paprika

1 tbsp olive oil

Vegetables & Aromatics

1/2 cups yellow onion (small, finely diced)

2 cloves fresh garlic (minced)

1 piece jalapeño (seeded and finely diced)

4 cups fresh baby spinach (packed, roughly chopped)

2 tbsp fresh cilantro (chopped, optional garnish)

Cheese Fundido Base

1 cups monterey jack cheese (shredded)

1 cups oaxaca or mozzarella (shredded; for stretch)

2 tbsp cream cheese (softened)

1/4 cups half-and-half or whole milk

1 tsp Cornstarch

1 tsp Fresh lime juice

To Finish & Serve

1 tbsp Butter

2 pieces Lime wedges

12 pieces tortilla chips or warm corn tortillas

Method

Chorizo & Shrimp

Cook Chorizo

Heat a large oven‑safe skillet (cast iron preferred) over medium heat. Add the chorizo (no added oil). Break it up with a spatula and cook until nicely browned and most fat renders, about 5–7 minutes. Use a slotted spoon to transfer the cooked chorizo to a bowl, leaving rendered fat in the skillet. Reduce heat to medium-low.

Season Shrimp

Pat shrimp dry with paper towels. Toss shrimp with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika.

Sear Shrimp

Add 1 tbsp olive oil to the skillet with the chorizo fat. Increase heat to medium-high. Add shrimp in a single layer and sear 1 minute per side until just opaque (they will finish cooking under the broiler). Remove shrimp to the bowl with the chorizo and set aside.

Vegetables & Aromatics

Reduce heat to medium. Add 1 tbsp butter to the skillet. Add the diced onion and a pinch of salt; cook, stirring, 4–5 minutes until softened and translucent. Add the diced jalapeño and minced garlic; cook 30–45 seconds until fragrant.

Add the chopped spinach in batches, stirring to wilt between additions. Cook until spinach is fully wilted and excess moisture has mostly evaporated, about 2–3 minutes. Taste and adjust salt if needed. Return the cooked chorizo and shrimp to the skillet, distributing them evenly through the wilted spinach mixture.

Cheese Fundido Base

In a small bowl, toss the shredded monterey jack and oaxaca/mozzarella with 1 tsp cornstarch (this helps prevent oiling out). Mix in the softened cream cheese and 1 tsp lime juice.

Reduce heat to low. Pour 1/4 cup half-and-half into the skillet and stir to incorporate with the vegetable and chorizo mixture. Arrange the cheesy mixture evenly over the contents of the skillet; press down slightly so cheese contacts the hot surface.

Continue cooking on low for 2–3 minutes until cheese begins to melt. If using an oven-safe skillet and you want a bubbly, browned top, transfer the skillet to a preheated broiler (top rack, high) about 6 inches from the element and broil 2–4 minutes, watching closely, until cheese is bubbling and lightly browned. Alternatively, cover the skillet for 3–4 minutes until cheese melts.

To Finish & Serve

Remove skillet from heat. Squeeze 1 tsp fresh lime juice over the fundido and scatter chopped cilantro if using. Let rest 2 minutes.

Serve hot straight from the skillet with tortilla chips or warm corn tortillas and lime wedges for squeezing. Use the chips/tortillas to scoop a mix of cheesy fundido, shrimp and chorizo.