Go Back

30-Minute Shrimp & Chorizo Skillet

Spanish-inspired one-skillet dinner: plump shrimp and crispy cured chorizo in a smoky white-wine sauce with peppers and cherry tomatoes — 30 minutes, about 33g protein per serving (estimated).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined (tails on or off)
  • 6 oz Spanish cured chorizo sliced into 1/4-inch coins
  • 1 tablespoon olive oil
  • 1 medium yellow onion halved and thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 4 cloves garlic minced
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon red pepper flakes optional, for heat
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 1 pint cherry tomatoes halved
  • 1 lemon 1 teaspoon zest, plus wedges for serving
  • 1/4 cup chopped fresh flat-leaf parsley plus more for serving
  • Kosher salt and black pepper to taste
  • Crusty bread or cooked rice for serving

Equipment

  • Large skillet (12-inch; cast iron is ideal)
  • Wooden spoon or spatula
  • Tongs

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the chorizo coins in a single layer and cook 4–5 minutes, flipping once, until the edges crisp and a pool of orange-red fat renders out. Remove with a slotted spoon to a plate, leaving the fat behind — that fat is the flavor of the whole dish.
  2. Add the onion and bell peppers to the chorizo fat, season with salt and pepper, and cook about 4 minutes, stirring, until softened and just picking up color at the edges.
  3. Stir in the garlic, smoked paprika, and red pepper flakes (if using); cook 1 minute until fragrant. Don't let the garlic burn — it turns bitter fast in hot fat.
  4. Pour in the wine or broth, scraping up any browned bits from the pan. Add the cherry tomatoes and lemon zest; simmer 2–3 minutes, until the tomatoes slump and the sauce thickens slightly.
  5. Nestle the shrimp into the skillet in a single layer. Cook 1 1/2–2 minutes per side, until opaque, pink, and firm. Do not overcook — rubbery shrimp ruin this dish; pull them the moment they're done.
  6. Return the chorizo to the pan and toss everything together. Shower with parsley and serve straight from the skillet with lemon wedges and crusty bread or rice.

Notes

Food safety: Shrimp to 145°F — opaque, pink, and firm; do not overcook. Use Spanish cured chorizo; fresh Mexican chorizo must reach 160°F before proceeding. Leftovers 3 days refrigerated; freezing not recommended (thawed shrimp turn rubbery). Protein ~33g/serving estimated from USDA FoodData Central; not lab-tested. Dairy-free as written.