Spanish Shrimp & Chorizo

Spanish Shrimp & Chorizo

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  • 2 tablespoons olive oil
  • 6 to 8 ounces Spanish style chorizo, sliced on diagonal about 3/8” thick
  • 1 pound shrimp
  • 1 tablespoon (or to taste) smoked paprika, divided
  • salt & pepper
  • 4 to 5 cloves minced garlic
  • 8 ounces canned diced tomatoes
  • sherry vinegar to taste, about 1/2 to teaspoons



Cook chorizo until lightly browned over medium-high heat in olive oil, remove. Prepare shrimp by sprinkling with a teaspoon smoked paprika and salt and pepper to taste as the chorizo is cooking. Cook quickly over medium-high heat in the same skillet and remove.

Turn heat under skillet down and/or remove from heat to cool a little. Add garlic, let cook until fragrant, a minute or two. Add tomatoes and bring to a simmer. Add the 2 teaspoons (or to taste) smoked paprika. Turn heat off and add the chorizo and shrimp back in.

Sprinkle with vinegar to taste and toss. Garnish with parsley, chives, or green onion.


  • Smoked paprika can vary in strength so add to taste.
  • Look for the precooked Spanish type of chorizo for this dish, not the fresh, uncooked Mexican chorizo.
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