Shrimp and Chorizo Saute
Elevate your dinner menu with this bold and flavorful Shrimp and Chorizo Sauté, a quick and easy one-pan dish that’s bursting with Spanish-inspired flair. Succulent shrimp are perfectly seasoned with smoky paprika and a hint of red pepper flakes, then paired with savory slices of golden-browned chorizo sausage for an irresistible combination. Simmered with dry white wine and finished with fresh parsley and a squeeze of lemon, this dish delivers layers of vibrant flavor in just 25 minutes. Ideal as a main course with crusty bread or over rice, this gluten-free recipe is perfect for busy weeknights or an impressive dinner party centerpiece.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 8 ounces chorizo sausage, sliced into 1/4-inch rounds
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes (optional)
- 0.5 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 1 whole lemon, sliced into wedges for serving
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
Add the sliced chorizo to the skillet and sauté for 3-4 minutes, or until the sausage starts to brown and release its oils. Remove the chorizo from the skillet and set it aside on a plate.
Add the remaining 1 tablespoon of olive oil to the same skillet, then add the minced garlic. Sauté for 30 seconds, stirring often, until fragrant.
Add the shrimp to the skillet in a single layer. Season with salt, black pepper, smoked paprika, and red pepper flakes if using. Cook for 2-3 minutes on one side until they just begin to turn pink.
Flip the shrimp and return the chorizo to the skillet. Pour in the dry white wine and stir to combine.
Let the mixture simmer for 2-3 minutes, allowing the wine to reduce slightly and the shrimp to finish cooking.
Remove the skillet from the heat and sprinkle the dish with freshly chopped parsley.
Serve immediately with lemon wedges on the side for a bright, citrusy finish.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.6 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
