Shrimp & Chorizo Recipe

Prep shrimp and chorizo

Pat shrimp dry with paper towels and season lightly with 1/4 tsp kosher salt and 1/4 tsp black pepper. Slice chorizo into 1/4" rounds. Measure and chop onion, bell pepper, garlic, and parsley so everything is ready.

Render chorizo

Heat a large skillet over medium heat. Add 1 tbsp olive oil and the sliced chorizo. Cook, stirring occasionally, until the chorizo releases its oils and the edges are lightly crisped, about 4–5 minutes. Use a slotted spoon to transfer chorizo to a bowl, leaving rendered fat in the pan.

Sauté aromatics

To the same skillet with the chorizo fat, add remaining 1 tbsp olive oil and 1 tbsp butter. When butter melts and foams, add the chopped onion and diced red bell pepper. Sauté over medium heat until softened and translucent, about 4–5 minutes. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant.

Season

Stir in 1 tsp smoked paprika, 1 tsp dried oregano, and 1 tsp crushed red pepper flakes. Cook for 30 seconds to toast the spices, stirring constantly to avoid burning.

Deglaze

Pour in 1 cup dry white wine (or chicken broth) to deglaze the pan. Scrape browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce the liquid by about half, 3–4 minutes.

Combine shrimp and chorizo

Return the crisped chorizo and any accumulated juices to the skillet. Stir to combine, then add the seasoned shrimp in a single layer. Cook without moving for 1 minute to develop a sear, then flip shrimp and cook until opaque and just cooked through, about 1 more minute (total shrimp cook time 2–3 minutes depending on size).

Finish sauce

Add 2 tbsp fresh lemon juice and the chopped parsley. Stir to combine and simmer for 30 seconds to meld flavors. Taste and add remaining salt and pepper as needed (use up to the remaining 3/4 tsp kosher salt and 3/4 tsp black pepper if desired).

Serve

Remove from heat. Transfer shrimp and chorizo to a warmed serving dish and spoon pan sauce over the top. Serve immediately with crusty bread for dipping, steamed rice, or potatoes and lemon wedges on the side.

If using bread, toast or warm slices and place alongside the pan to soak up sauce. If serving with rice, spoon the shrimp and chorizo over steamed rice. Squeeze lemon wedges over individual servings to taste.