Ready to spice up your dinner routine? Chorizo and shrimp are a match made in culinary heaven, bringing bold flavors and quick prep to your table. Whether you’re craving a cozy weeknight meal or something special for weekend entertaining, these 28 recipes will transform simple ingredients into unforgettable dishes. Let’s dive into these mouthwatering combinations that will have everyone asking for seconds!
Spicy Chorizo and Shrimp Paella
Yesterday, while digging through my grandmother’s old recipe box, I rediscovered her handwritten paella recipe that transported me back to summer evenings on her porch. I’ve put my own fiery spin on her classic with spicy chorizo and plump shrimp that never fails to impress dinner guests. This one-pan wonder has become my go-to for entertaining because it looks spectacular but secretly comes together with minimal fuss.
Ingredients
– 1 lb raw large shrimp (16/20 count), peeled and deveined
– 8 oz Spanish-style chorizo, sliced into ¼-inch coins
– 1½ cups Bomba rice
– 4 cups homemade chicken stock, heated to 180°F
– 1 large yellow onion, finely diced
– 3 garlic cloves, microplaned
– 1 red bell pepper, julienned
– ½ cup dry white wine
– 2 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– ½ tsp saffron threads, crushed
– ¼ cup flat-leaf parsley, finely chopped
– 1 lemon, cut into 6 wedges
Instructions
1. Heat 2 tablespoons of extra virgin olive oil in a 15-inch paella pan over medium-high heat until shimmering.
2. Add 8 ounces of sliced Spanish-style chorizo and cook for 3-4 minutes until rendered and lightly browned.
3. Add 1 finely diced large yellow onion and cook for 5 minutes until translucent.
4. Stir in 3 microplaned garlic cloves and cook for 45 seconds until fragrant.
5. Add 1 julienned red bell pepper and cook for 4 minutes until softened.
6. Sprinkle 1 teaspoon of smoked paprika and ½ teaspoon of crushed saffron threads over the vegetables, toasting for 30 seconds.
7. Pour in ½ cup of dry white wine and simmer for 2 minutes until reduced by half.
8. Add 1½ cups of Bomba rice, stirring to coat each grain with the oil mixture for 1 minute.
9. Pour in 4 cups of heated homemade chicken stock, bringing to a vigorous boil.
10. Reduce heat to medium-low and simmer undisturbed for 15 minutes.
11. Arrange 1 pound of raw large shrimp evenly across the rice surface.
12. Continue cooking for 8-10 minutes until shrimp turn pink and opaque.
13. Remove from heat and let rest for 5 minutes to allow the rice to absorb remaining liquid.
14. Garnish with ¼ cup of finely chopped flat-leaf parsley and 6 lemon wedges.
What makes this paella truly magical is the contrast between the crispy socarrat crust at the bottom and the tender, saffron-infused rice throughout. The spicy chorizo lends a smoky heat that plays beautifully against the sweet brininess of the shrimp. I love serving it family-style right in the pan with crusty bread for soaking up every last bit of that incredible sauce.
Garlic Butter Shrimp and Chorizo Tacos
Haven’t we all had those evenings where we crave something spectacular but don’t want to spend hours in the kitchen? That’s exactly where these Garlic Butter Shrimp and Chorizo Tacos come in—they’re my go-to solution for turning a simple Tuesday into a fiesta with minimal effort and maximum flavor. I love how the sizzle of chorizo fills my kitchen, instantly lifting my mood after a long day.
Ingredients
– 1 lb large wild-caught shrimp, peeled and deveined
– 8 oz Spanish-style cured chorizo, sliced into ¼-inch coins
– 8 small corn tortillas
– 3 tbsp clarified butter
– 4 garlic cloves, minced
– ½ cup fresh cilantro, chopped
– 1 lime, cut into wedges
– ½ cup crumbled cotija cheese
– ½ cup finely shredded red cabbage
– 1 tsp smoked paprika
– ½ tsp cayenne pepper
– 2 tbsp extra-virgin olive oil
– Kosher salt to season
Instructions
1. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add 2 tablespoons of extra-virgin olive oil to the preheated skillet, swirling to coat the surface evenly.
3. Arrange chorizo coins in a single layer and sear for 2-3 minutes per side until edges crisp and fat renders.
4. Transfer chorizo to a paper towel-lined plate using a slotted spoon, reserving rendered fat in the skillet.
5. Pat shrimp completely dry with paper towels to ensure proper searing.
6. Season shrimp evenly on both sides with kosher salt, smoked paprika, and cayenne pepper.
7. Place shrimp in the hot chorizo-infused oil and cook for 90 seconds until bottoms turn pink and opaque.
8. Flip each shrimp individually and cook for another 60 seconds until just cooked through.
9. Add 3 tablespoons of clarified butter to the skillet, allowing it to melt and bubble gently.
10. Stir in 4 minced garlic cloves and cook for 45 seconds until fragrant but not browned.
11. Return chorizo to the skillet and toss with shrimp and garlic butter for 30 seconds to combine.
12. Warm 8 corn tortillas directly over a gas flame for 15 seconds per side until lightly charred and pliable.
13. Divide the shrimp and chorizo mixture evenly among the warmed tortillas.
14. Top each taco with 1 tablespoon of shredded red cabbage for crunch.
15. Sprinkle 1 tablespoon of crumbled cotija cheese over each taco.
16. Garnish with fresh cilantro and serve immediately with lime wedges.
Seriously, the contrast between the juicy shrimp and crispy chorizo creates this incredible texture play that keeps me coming back for more. The garlic butter sauce soaks into the warm tortillas, while the cool cabbage and tangy cotija balance the richness perfectly—I sometimes add a drizzle of crema for extra creaminess when I’m feeling fancy.
Creamy Chorizo and Shrimp Pasta
After a long day of recipe testing, I often find myself craving something that feels both indulgent and effortless—this creamy chorizo and shrimp pasta has become my go-to solution. There’s something magical about how the smoky chorizo mingles with plump shrimp in a velvety sauce that clings perfectly to every strand of pasta.
Ingredients
– 8 ounces dried linguine pasta
– 6 ounces cured Spanish chorizo, casing removed and thinly sliced
– 12 ounces large wild-caught shrimp, peeled and deveined
– 2 tablespoons extra-virgin olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup dry white wine
– 1/4 cup freshly grated Parmigiano-Reggiano
– 2 tablespoons unsalted butter
– 1 teaspoon smoked paprika
– 1/4 teaspoon crushed red pepper flakes
– 2 tablespoons fresh flat-leaf parsley, finely chopped
– Kosher salt to season
Instructions
1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add chorizo slices and cook for 3-4 minutes until crispy and rendered, stirring frequently.
5. Using a slotted spoon, transfer chorizo to a paper towel-lined plate, leaving rendered fat in skillet.
6. Season shrimp with kosher salt and add to the hot skillet in a single layer.
7. Sear shrimp for 1-2 minutes per side until opaque and lightly browned, then remove to plate with chorizo.
8. Reduce heat to medium and add minced garlic to the skillet, cooking for 30 seconds until fragrant.
9. Pour in white wine, scraping up any browned bits from the bottom of the pan.
10. Simmer wine for 2-3 minutes until reduced by half.
11. Stir in heavy cream, smoked paprika, and red pepper flakes, bringing to a gentle simmer.
12. Whisk in Parmigiano-Reggiano and butter until fully incorporated and sauce has slightly thickened.
13. Drain pasta, reserving 1/2 cup of pasta water.
14. Return shrimp and chorizo to the skillet along with the cooked linguine.
15. Toss everything together, adding reserved pasta water 2 tablespoons at a time until sauce reaches desired consistency.
16. Stir in fresh parsley and adjust seasoning if needed.
Unbelievably creamy and packed with layers of flavor, this pasta delivers that perfect restaurant-quality texture where the sauce clings to every strand without being overly heavy. The smoky chorizo provides a wonderful contrast to the sweet, tender shrimp, making each bite more exciting than the last—I love serving it in shallow bowls with extra grated cheese and a simple arugula salad on the side.
Chorizo and Shrimp Skewers with Lime
Sometimes the best meals come from those chaotic fridge-clearing moments, like last Tuesday when I discovered a lonely chorizo link and some frozen shrimp staring back at me. That happy accident inspired these vibrant skewers that have become my go-to for effortless entertaining—they come together in minutes but taste like you spent hours in the kitchen.
Ingredients
– 8 ounces fresh Mexican chorizo, casings removed
– 1 pound large wild-caught shrimp (16-20 count), peeled and deveined
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lime juice
– 2 teaspoons smoked paprika
– 1 teaspoon ground cumin
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh cilantro
– 8 (10-inch) bamboo skewers, soaked in water for 30 minutes
Instructions
1. Soak 8 bamboo skewers in warm water for exactly 30 minutes to prevent burning during grilling.
2. Combine 3 tablespoons extra-virgin olive oil, 2 tablespoons freshly squeezed lime juice, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, ½ teaspoon fine sea salt, ¼ teaspoon freshly cracked black pepper, and 2 cloves minced garlic in a medium bowl.
3. Add 1 pound large wild-caught shrimp to the marinade, tossing to coat thoroughly.
4. Cover the bowl with plastic wrap and refrigerate the shrimp for 20 minutes—no longer, as the lime juice will begin to cook the shrimp.
5. While shrimp marinates, remove casings from 8 ounces fresh Mexican chorizo and form into 16 small meatballs.
6. Thread 2 chorizo meatballs and 4 marinated shrimp alternately onto each soaked skewer.
7. Preheat grill to medium-high heat (400°F) and lightly oil the grates.
8. Grill skewers for 3-4 minutes per side, until shrimp turn opaque pink and chorizo develops crisp edges.
9. Transfer cooked skewers to a platter and immediately sprinkle with 2 tablespoons chopped fresh cilantro.
What makes these skewers truly special is the textural contrast between the snappy shrimp and the crumbly, spicy chorizo. The bright lime cuts through the richness beautifully, making them perfect for serving over cilantro-lime rice or tucked into warm corn tortillas with a drizzle of crema.
Zesty Chorizo and Shrimp Jambalaya
Yesterday’s dreary weather had me craving something bold and comforting, so I decided to recreate the vibrant jambalaya I first tasted during a rainy New Orleans trip. There’s something magical about how the spicy chorizo and sweet shrimp mingle in this one-pot wonder that instantly transports me back to that cozy French Quarter kitchen.
Ingredients
– 1 pound smoked Spanish chorizo, sliced into ¼-inch coins
– 1 pound wild-caught large shrimp (21-25 count), peeled and deveined
– 2 cups long-grain Carolina gold rice
– 1 large yellow onion, finely diced
– 1 green bell pepper, seeded and finely diced
– 2 celery stalks, finely diced
– 4 garlic cloves, minced
– 1 (14.5-ounce) can fire-roasted diced tomatoes with juices
– 4 cups homemade chicken stock
– 2 tablespoons extra virgin olive oil
– 1 tablespoon smoked paprika
– 1 teaspoon dried oregano
– ½ teaspoon cayenne pepper
– 3 fresh bay leaves
– ¼ cup fresh flat-leaf parsley, chopped
– 2 scallions, thinly sliced
Instructions
1. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
2. Add chorizo coins and cook for 4-5 minutes until rendered and lightly browned, stirring occasionally.
3. Transfer chorizo to a plate using a slotted spoon, leaving rendered fat in the pot.
4. Add diced onion, bell pepper, and celery to the hot fat and cook for 6-7 minutes until softened.
5. Stir in minced garlic and cook for 60 seconds until fragrant.
6. Add rice to the vegetable mixture and toast for 2 minutes, stirring constantly until grains turn opaque.
7. Sprinkle smoked paprika, dried oregano, and cayenne pepper over the rice, stirring to coat evenly.
8. Pour in fire-roasted tomatoes with their juices and cook for 2 minutes, scraping any browned bits from the pot bottom.
9. Add homemade chicken stock and fresh bay leaves, then bring to a vigorous boil.
10. Reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid.
11. Uncover and arrange shrimp evenly over the rice surface.
12. Replace lid and cook for 4-5 minutes until shrimp turn pink and opaque.
13. Remove from heat and let stand covered for 5 minutes to allow rice to absorb remaining liquid.
14. Discard bay leaves and gently fold in reserved chorizo, chopped parsley, and sliced scallions.
Unbelievably satisfying, this jambalaya achieves perfect texture with separate, tender grains of rice that haven’t turned mushy. The smoky chorizo fat infuses every component while the shrimp remain plump and sweet against the spicy backdrop. Serve it family-style with crusty bread for soaking up the vibrant tomato-infused sauce that forms at the bottom of the pot.
Chorizo and Shrimp Stuffed Peppers
Cooking for a crowd always sends me straight to my stuffed pepper recipe collection—there’s something so satisfying about those colorful edible vessels filled with savory goodness. Last weekend, when my spice-loving friends came over for game day, I knew these chorizo and shrimp stuffed peppers would be the perfect centerpiece, combining my love for Mexican flavors with elegant presentation. I’ve perfected this recipe over countless family gatherings, always making extra because they disappear faster than you can say “¡qué rico!”
Ingredients
– 4 large bell peppers (mixed colors), halved lengthwise and seeded
– 8 ounces raw Mexican chorizo, casings removed
– 12 ounces large wild-caught shrimp (21/25 count), peeled, deveined, and chopped
– 1 cup long-grain white rice, cooked according to package instructions
– 1/2 cup finely diced yellow onion
– 3 garlic cloves, minced
– 1/2 cup fire-roasted diced tomatoes, drained
– 1/4 cup chopped fresh cilantro
– 2 tablespoons extra virgin olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 cup crumbled cotija cheese
– 1/4 cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange the bell pepper halves cut-side up in the prepared baking dish, ensuring they sit flat.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
4. Add the diced yellow onion and cook for 4-5 minutes until translucent and lightly golden.
5. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
6. Add the chorizo, breaking it up with a wooden spoon, and cook for 6-7 minutes until fully cooked through.
7. Mix in the chopped shrimp and cook for 2-3 minutes until they turn pink and opaque.
8. Fold in the cooked rice, fire-roasted tomatoes, cilantro, smoked paprika, and cumin until evenly combined.
9. Spoon the chorizo-shrimp mixture evenly into the bell pepper halves, packing it gently.
10. Combine the panko breadcrumbs and crumbled cotija cheese in a small bowl.
11. Sprinkle the breadcrumb-cheese mixture evenly over the stuffed peppers.
12. Bake at 375°F for 25-30 minutes until the peppers are tender-crisp and the tops are golden brown.
13. Let the peppers rest for 5 minutes before serving to allow the filling to set.
Seriously, the contrast between the sweet, tender-crisp peppers and the spicy, savory filling creates absolute magic in every bite. I love serving these with a drizzle of crema and extra cilantro for freshness, though they’re equally fantastic straight from the baking dish when you just can’t wait. The shrimp stays remarkably juicy against the bold chorizo, making this one of those dishes where every component truly shines.
Savory Chorizo and Shrimp Risotto
Last week, when the autumn chill finally settled in, I found myself craving something that would warm both the kitchen and the soul. There’s something magical about standing over a pot of slowly simmering rice, watching it transform into creamy perfection—it’s my ultimate comfort ritual. This savory chorizo and shrimp risotto became an instant favorite, balancing smoky spice with briny sweetness in every spoonful.
Ingredients
– 1 cup Arborio rice
– 4 ounces dry-cured Spanish chorizo, diced into ¼-inch cubes
– 8 ounces large wild-caught shrimp, peeled and deveined
– ½ cup dry white wine, such as Sauvignon Blanc
– 4 cups homemade chicken stock, kept at a steady simmer
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 3 tablespoons unsalted European-style butter
– 2 tablespoons extra-virgin olive oil
– ¼ cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons fresh flat-leaf parsley, finely chopped
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Heat the extra-virgin olive oil in a heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Add the diced chorizo and cook for 3–4 minutes, stirring occasionally, until it renders its fat and becomes lightly crisped at the edges.
3. Using a slotted spoon, transfer the chorizo to a paper towel-lined plate, leaving the rendered fat in the pot.
4. Add the shrimp to the same pot and sear for 90 seconds per side, just until they turn opaque and develop a golden crust.
5. Remove the shrimp and set aside with the chorizo.
6. In the remaining fat, melt 1 tablespoon of unsalted butter and add the finely diced onion.
7. Sauté the onion for 5–6 minutes, stirring frequently, until it becomes translucent and fragrant but not browned.
8. Stir in the minced garlic and cook for an additional 60 seconds until aromatic.
9. Add the Arborio rice to the pot and toast for 2 minutes, stirring constantly to coat each grain in the fat.
10. Pour in the dry white wine and cook, stirring continuously, until the liquid is fully absorbed—about 2 minutes.
11. Tip: Keep your stock at a steady simmer in a separate saucepan—adding hot liquid prevents the rice from cooling and ensures even cooking.
12. Begin adding the simmering chicken stock, one ladleful at a time, stirring constantly until each addition is nearly absorbed before adding the next.
13. Continue this process for 18–20 minutes until the rice is al dente and suspended in a creamy, loose sauce.
14. Tip: Resist the urge to rush the stock additions—slow absorption is key to developing risotto’s signature velvety texture.
15. Stir in the reserved chorizo, shrimp, remaining 2 tablespoons of butter, grated Parmigiano-Reggiano, and fine sea salt.
16. Cook for 1 final minute, gently folding to incorporate the ingredients without breaking the shrimp.
17. Tip: For the creamiest result, remove the pot from heat just before the rice is perfectly tender—it will continue to cook off the heat.
18. Finish by stirring in the freshly cracked black pepper and chopped parsley.
Now, this risotto truly shines when served immediately—the grains remain distinct yet bound by a luxurious, brothy creaminess. Notice how the smoky chorizo melds with the sweet, tender shrimp, creating layers of flavor that unfold with each bite. I love garnishing it with extra parsley and a drizzle of olive oil for a restaurant-worthy finish right at home.
Grilled Chorizo and Shrimp Salad
Keeping my kitchen cool during summer means firing up the grill whenever possible, and this vibrant salad has become my go-to for those warm evenings when I want something satisfying but not heavy. I first discovered this combination at a beachside food truck in Florida, and after some tweaking, it’s become my signature warm-weather dish that never fails to impress guests.
Ingredients
– 1 lb large wild-caught shrimp, peeled and deveined
– 12 oz Spanish-style chorizo, sliced into ½-inch coins
– 8 cups mixed heirloom lettuce blend
– 2 ripe avocados, sliced into wedges
– 1 cup cherry tomatoes, halved
– ½ cup thinly sliced red onion
– ¼ cup extra virgin olive oil
– 2 tbsp freshly squeezed lime juice
– 1 tsp smoked paprika
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper
Instructions
1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates with a high-smoke-point oil.
2. Pat the shrimp completely dry with paper towels to ensure proper searing.
3. Thread the shrimp onto metal skewers, spacing them about ½ inch apart for even cooking.
4. Arrange the chorizo coins in a single layer on a grill basket to prevent them from falling through the grates.
5. Place the chorizo on the grill and cook for 3-4 minutes per side until lightly charred and heated through.
6. Add the shrimp skewers to the grill and cook for 2 minutes per side until they turn opaque and develop grill marks.
7. While proteins cook, combine the olive oil, lime juice, smoked paprika, sea salt, and black pepper in a small bowl, whisking vigorously until emulsified.
8. Arrange the heirloom lettuce blend as the base in a large serving platter.
9. Scatter the cherry tomato halves and thinly sliced red onion over the lettuce.
10. Nestle the avocado wedges throughout the salad, being gentle to prevent bruising.
11. Remove the cooked chorizo and shrimp from the grill, letting the shrimp rest for 1 minute before removing from skewers.
12. Arrange the warm chorizo coins and shrimp over the salad composition.
13. Drizzle the prepared dressing evenly over the entire salad just before serving.
Hearty grilled chorizo brings smoky depth that contrasts beautifully with the sweet, briny shrimp, while the cool crispness of the vegetables provides refreshing balance. The warm proteins slightly wilt the lettuce edges, creating wonderful textural variation that makes each bite dynamic. For an elegant presentation, I sometimes serve this in individual wide-rimmed bowls with crusty bread for soaking up the vibrant dressing that pools at the bottom.
Chorizo and Shrimp Quesadillas
Finally, after a long day of recipe testing, I stumbled upon this magical combination while cleaning out my fridge—spicy chorizo and sweet shrimp create the most incredible flavor marriage when tucked inside a crispy tortilla. My family now requests these weekly, and I love how quickly they come together for those busy weeknights when takeout seems tempting but homemade feels more satisfying.
Ingredients
– 8 ounces fresh Mexican chorizo, casings removed
– 8 ounces large wild-caught shrimp, peeled, deveined, and patted dry
– 1 tablespoon avocado oil
– 4 large flour tortillas (10-inch diameter)
– 1 cup shredded Oaxaca cheese
– ½ cup finely diced white onion
– 2 tablespoons chopped fresh cilantro
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ¼ cup crumbled cotija cheese
– 2 tablespoons unsalted butter, clarified
Instructions
1. Heat a large cast-iron skillet over medium-high heat until a water droplet sizzles immediately upon contact.
2. Add avocado oil to the skillet, swirling to coat the surface evenly.
3. Place chorizo in the skillet, breaking it into small crumbles with a wooden spoon.
4. Cook chorizo for 5-7 minutes until fully browned and rendered, stirring frequently.
5. Transfer cooked chorizo to a paper towel-lined plate using a slotted spoon, leaving rendered fat in the skillet.
6. Pat shrimp completely dry with paper towels to ensure proper searing.
7. Season shrimp evenly with smoked paprika and freshly ground black pepper.
8. Arrange shrimp in a single layer in the hot skillet with chorizo fat.
9. Sear shrimp for 90 seconds per side until opaque and lightly caramelized.
10. Remove shrimp from skillet and chop into ½-inch pieces when cool enough to handle.
11. Wipe skillet clean with a paper towel and return to medium heat.
12. Brush one side of each tortilla lightly with clarified butter using a pastry brush.
13. Place one tortilla buttered-side down in the skillet.
14. Sprinkle ¼ cup Oaxaca cheese evenly over half of the tortilla.
15. Distribute ¼ of the chorizo crumbles over the cheese layer.
16. Scatter ¼ of the chopped shrimp over the chorizo.
17. Top with 2 tablespoons diced white onion and ½ tablespoon cilantro.
18. Sprinkle 1 tablespoon crumbled cotija cheese over the filling.
19. Fold the empty tortilla half over the filling, pressing gently with a spatula.
20. Cook for 2-3 minutes until the bottom tortilla develops golden-brown spots and cheese begins melting.
21. Carefully flip the quesadilla using a wide spatula.
22. Cook for an additional 2 minutes until the second side is equally golden and crispy.
23. Transfer to a cutting board and repeat the process with remaining ingredients.
24. Let each quesadilla rest for 60 seconds before slicing into wedges to allow cheese to set.
Perfectly crispy tortillas give way to that incredible molten cheese pull, while the spicy chorizo and sweet shrimp create a textural symphony that’s both sophisticated and comforting. I love serving these with a bright mango salsa to cut through the richness, and they make fantastic next-day leftovers when reheated in the toaster oven to maintain that essential crispness.
Chorizo and Shrimp Gumbo
Yesterday’s chilly evening had me craving something deeply comforting yet vibrant, so I turned to my favorite Creole-Cajun fusion dish that never fails to warm both kitchen and soul. There’s something magical about how the smoky chorizo mingles with sweet shrimp in that dark, rich roux—it’s the kind of meal that makes you want to linger at the table long after the last spoonful is gone.
Ingredients
– ½ cup artisanal smoked Spanish chorizo, sliced into ¼-inch coins
– 1 pound wild-caught Gulf shrimp, peeled and deveined (21-25 count)
– ½ cup high-smoke-point avocado oil
– ¾ cup unbleached all-purpose flour
– 1 cup yellow onion, finely diced (¼-inch)
– ½ cup green bell pepper, finely diced (¼-inch)
– ½ cup celery, finely diced (¼-inch)
– 3 cloves garlic, microplaned
– 4 cups rich chicken stock, heated to 180°F
– 2 bay leaves
– 1 teaspoon freshly cracked black pepper
– ½ teaspoon cayenne pepper
– 2 tablespoons fresh flat-leaf parsley, finely chopped
– 1 tablespoon fresh thyme leaves
– Cooked long-grain white rice for serving
Instructions
1. Heat avocado oil in a heavy-bottomed Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Whisk flour into hot oil continuously for 15-18 minutes until roux reaches deep mahogany color—the consistency should resemble wet sand.
3. Immediately add diced onion, bell pepper, and celery, stirring constantly for 4 minutes until vegetables soften and release moisture.
4. Add microplaned garlic and cook for 45 seconds until fragrant but not browned.
5. Gradually pour in 180°F chicken stock while whisking vigorously to prevent lumps from forming.
6. Add bay leaves, black pepper, and cayenne pepper, then bring to a gentle simmer.
7. Reduce heat to low, cover partially, and simmer for 35 minutes until gumbo base thickens slightly.
8. While gumbo simmers, sauté chorizo coins in a separate skillet over medium-high heat for 3 minutes until edges crisp and fat renders.
9. Transfer chorizo to gumbo using a slotted spoon, reserving rendered fat in skillet.
10. Pat shrimp dry with paper towels and season lightly with salt.
11. Sear shrimp in chorizo fat over high heat for 90 seconds per side until opaque but still tender.
12. Fold shrimp, parsley, and thyme into gumbo, then immediately remove from heat. A final drizzle of extra virgin olive oil over each bowl enhances the luxurious mouthfeel, while the shrimp remain remarkably tender against the spicy, smoky broth. I love serving this in wide, shallow bowls with a mound of steaming rice right in the center—it creates the perfect vessel for scooping up every last bit of that complex, layered flavor.
Chorizo and Shrimp Fried Rice
My kitchen always smells incredible when I’m making this chorizo and shrimp fried rice—it’s become my go-to weeknight dinner that feels fancy but comes together in under 30 minutes. There’s something magical about how the smoky chorizo mingles with the sweet shrimp that makes this dish disappear faster than I can set the table.
Ingredients
– 8 ounces large wild-caught shrimp, peeled and deveined
– 6 ounces cured Spanish chorizo, diced into ¼-inch cubes
– 3 cups day-old jasmine rice
– 2 pasture-raised eggs, lightly beaten
– ½ cup finely diced yellow onion
– ⅓ cup diced red bell pepper
– 2 cloves garlic, minced
– 3 tablespoons avocado oil, divided
– 1 tablespoon toasted sesame oil
– 2 tablespoons tamari
– 1 teaspoon fish sauce
– 2 scallions, thinly sliced
– 1 tablespoon unsalted butter
Instructions
1. Pat the shrimp completely dry with paper towels and season lightly with salt.
2. Heat 1 tablespoon avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
3. Add shrimp in a single layer and cook for 90 seconds per side until opaque and lightly browned.
4. Transfer shrimp to a clean plate using tongs.
5. Add diced chorizo to the same skillet and cook for 3-4 minutes until rendered and crispy-edged.
6. Push chorizo to one side of the skillet and pour beaten eggs into the empty space.
7. Scramble eggs for 45-60 seconds until softly set, then mix with chorizo.
8. Add remaining 2 tablespoons avocado oil to the skillet.
9. Sauté onion and bell pepper for 3 minutes until slightly softened.
10. Add minced garlic and cook for 30 seconds until fragrant.
11. Crumble day-old rice into the skillet, breaking up any clumps with a spatula.
12. Cook rice mixture for 4-5 minutes, stirring occasionally, until grains are separated and lightly toasted.
13. Drizzle tamari and fish sauce evenly over the rice, tossing to coat completely.
14. Return cooked shrimp to the skillet along with any accumulated juices.
15. Add toasted sesame oil and unsalted butter, stirring until butter melts and coats the rice.
16. Fold in sliced scallions and cook for 1 final minute.
17. Remove from heat and let rest for 2 minutes before serving.
You’ll love how the rice grains stay beautifully separate with a slight chew, while the chorizo adds smoky depth that complements the sweet, tender shrimp perfectly. I sometimes serve this in hollowed-out bell pepper halves for a fun presentation, or top it with a fried egg for extra richness.
Herbed Chorizo and Shrimp Pizza
Wandering through the farmers’ market last weekend, I spotted the most vibrant chorizo and knew it deserved a starring role on pizza night. There’s something magical about how spicy sausage and sweet shrimp create this incredible flavor harmony that makes everyone at my table go quiet—except for the happy chewing sounds, of course. This herbed chorizo and shrimp pizza has become my go-to when I want to impress without spending hours in the kitchen.
Ingredients
– 1 pound pizza dough, room temperature
– 2 tablespoons extra-virgin olive oil
– 1/2 cup San Marzano tomato sauce
– 8 ounces cured Spanish chorizo, thinly sliced
– 12 ounces wild-caught shrimp (16/20 count), peeled and deveined
– 1 cup whole-milk mozzarella, freshly grated
– 1/2 cup Pecorino Romano, finely grated
– 1/4 cup fresh basil leaves, chiffonade-cut
– 2 teaspoons fresh oregano, minced
– 1/2 teaspoon crushed red pepper flakes
– Cornmeal for dusting
Instructions
1. Preheat your oven to 475°F with a pizza stone positioned on the middle rack for 45 minutes to ensure even heat distribution.
2. Lightly dust a pizza peel with cornmeal to prevent sticking during transfer.
3. Stretch the pizza dough into a 12-inch circle on a floured surface, creating a slightly thicker crust edge.
4. Brush the entire dough surface with extra-virgin olive oil using a pastry brush.
5. Spread San Marzano tomato sauce evenly over the dough, leaving a 1-inch border uncovered.
6. Arrange the thinly sliced chorizo in a single layer over the sauce.
7. Distribute the peeled shrimp evenly across the pizza surface.
8. Sprinkle freshly grated mozzarella cheese over the toppings.
9. Add the finely grated Pecorino Romano cheese as the final layer.
10. Carefully slide the assembled pizza onto the preheated pizza stone using the prepared peel.
11. Bake for 12-14 minutes until the crust is golden brown and cheese is bubbly with slight browning.
12. Remove the pizza from the oven using the pizza peel and transfer to a cutting board.
13. Let the pizza rest for 3 minutes to allow the cheese to set properly.
14. Sprinkle the chiffonade-cut basil and minced oregano evenly over the hot pizza.
15. Finish with a dusting of crushed red pepper flakes for added heat.
My favorite part is how the spicy chorizo oil seeps into the crisp crust while the shrimp remain perfectly tender. The combination of fresh herbs against the rich cheeses creates layers of flavor that make this pizza feel gourmet yet completely approachable. Try serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Conclusion
Perfect for busy weeknights or weekend entertaining, these 28 chorizo and shrimp recipes offer endless delicious possibilities. We hope you find some new family favorites! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference.
