Shrimp and Chorizo

This one pot shrimp and chorizo recipe is ready in less than 30 minutes, full of protein, and super delicious. This garlicky shrimp and chorizo dish can be served on it’s own or tapas style. My mom has been making this dish for family gatherings for more than 10 years and every time she makes it, everyone is blown away by how simple and good it is. She serves this with crusty bread for dunking and it is just the perfect easy meal to make.

What is Chorizo?

Chorizo is a type of Spanish sausage. It has a smokey flavorful taste. Many different Spanish speaking countries have their own version of Chorizo. Some brands are very spicy and some brands are more mild. I like a smokier chorizo with a mild spice.

The fat in chorizo crisps up really well and and adds a lot of flavor to the rest of your meal. If you cannot find chorizo in your grocery store, you can also use andouille sausage.

One Pan Chorizo and Shrimp

This delicious recipe can be served on it’s own or tapas style with some crusty bread for dunking. The shrimp and chorizo are cooked in a garlicky wine broth so that bread comes in handy to soak it all up. My favorite bread to use in a French baguette. You can either toast the pieces of bread slightly or just rip them off the baguette as needed. If you love chorizo, you may also love my recipe for chorizo and corn crostini with whipped queso fresco.

Shrimp and Chorizo is a very common tapas dish in Spain, but you can also make this and add it to linguine or another pasta. I even think they would make a great filling for some shrimp and chorizo tacos! I love how versatile this dish is and it is also great for a wide variety of diets. It is naturally grain free and dairy free, as well.

What do you need to make this recipe?

1. Chorizo – I prefer Mexican chorizo to Spanish chorizo but both are delicious. You can normally find this sausage in the deli section of a grocery store as many are already fully cooked. I have also seen it located in a special Latin section of a grocery store. Slice them thinly in this recipe and let them brown so that the delicious flavor can be mixed throughout the dish
2. Shrimp – Large raw shrimp are best for this recipe. I prefer them with the tail on and already deveined. You will need them to be thawed when you use them in this recipe.
3. Chicken Broth – You can use chicken broth, chicken bone broth, or vegetable broth in this recipe. You can also make your own broth by using a product like “Better than Bouillon“.
4. White Wine – Choose a dry white wine like Sauvignon blanc for this recipe. When you cook with wine, make sure to let it come to a boil and slightly evaporate so that the strong alcohol taste cooks out of it. This dish is completely safe for children to eat as long as they are not allergic to any of the other ingredients.
5. Spices – I used a combination of red pepper flakes, garlic powder, black pepper, oregano, and basil. I also use salt but I am not sure if that is considered a spice to most people. You could also use fresh garlic in this recipe. I think 3-4 cloves would be great.

How to make Shrimp and Chorizo

INGREDIENTS  

• 2 tbsp olive oil
• 1 lb chorizo sliced into 1/4″ thickness
• 1 pack raw large shrimp thawed and deveined
• 1/2 cup chicken broth or chicken bone broth
• 1/4 cup dry white wine Sauvignon blanc

Spices

• 1/4 tsp sea salt you may need an additional 1/4 tsp
• 1/8 tsp red pepper flakes
• 1/4 tsp garlic powder
• 1/8 tsp black pepper
• 1/4 tsp oregano
• 1 tsp basil paste or fresh basil leaves

INSTRUCTIONS 

• Brown the sliced sausage for 7-10 minutes or until both sides are starting to get brown
• Add red pepper flakes, garlic powder, black pepper, oregano, and basil paste and mix it around. If you are using fresh basil instead of paste, you can wait until the end to add freshly diced basil on top of the dish.
• Add the white wine, bring it to a boil, and then after 2 minutes add the chicken broth. Bring to a boil and let it boil for additional 2 minutes. 
• Add the shrimp and 1/4 tsp sea salt and mix gently. You can add an additional 1/4 cup of broth if needed. 
• Let the shrimp simmer on medium heat, and mix around, until all shrimp are pink throughout. 
• Serve with warm bread