One Pan Spanish Chorizo & Shrimp
This Spanish Chorizo and Shrimp is a one pan 30-minute meal that uses primarily pantry staples and is perfect for an easy weeknight meal. The shrimp are pan seared and tossed with spicy chunks of chorizo sausage in a rich tomato sauce. This Spanish inspired dish is Whole30, Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
This is a spin on a dish that I love to order in Spain. It’s usually served as a tapa with a big chunk of crusty bread on the side to scoop up the rich sauce. I love the combination of juicy pan seared shrimp and spicy sausage smothered in a simple tomato sauce that’s loaded with garlic, onion and paprika. You could serve this dish as either an appetizer for everyone to scoop out of the pan and enjoy, or as a main meal.
Why you are going to love this One Pan Spanish Chorizo & Shrimp Dish:
- As the name implies, the whole thing is made in just one pan! As someone who hates washing dishes, less dishes is always a bonus in my books.
- Simple ingredients: This recipe requires less than 10 ingredients, all of which you most likely have in your kitchen already. The only exceptions might be shrimp and chorizo which you can find in the majority of grocery stores.
- It’s so versatile: You can serve this as an appetizer in a big pan that everyone can spoon onto plates and enjoy on grilled veggies, or with crusty bread for anyone not on a grain free diet. As a main dish this is fantastic enjoyed on its own or alternatively you could serve it on spaghetti squash or zucchini noodles.
Let’s talk Chorizo:
Spanish chorizo sausage is traditionally a cured spicy sausage, meaning that you can eat it raw and don’t have to cook it. If you aren’t able to find Spanish chorizo, andouille sausage makes a great substitute. For those on the Specific Carbohydrate Diet or doing a Whole30, be sure to read labels as sausages will often have additives in them. Alternatively you could use my recipe for homemade chorizo which unfortunately won’t be quite the same as Spanish chorizo, but will still add great flavour to the dish.
Make ahead tips and how to store leftovers
You can prepare the tomato sauce and cook the chorizo up to 4 days in advance and even keep it in the freezer for a month or two. Before serving, heat the mixture and sauté the shrimp before adding them to the sauce.
Leftovers will last for up to 3 days in the fridge, I generally wouldn’t recommend keeping it any longer due to the shrimp.
Here are a few more Spanish inspired recipes that you might enjoy…
- Sheet Pan Spanish Chicken & Chorizo
- Padron Peppers
- Chorizo & Roasted Red Pepper Frittata
- Cauliflower Rice Paella
- Spicy Tomato Gazpacho
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
One Pan Spanish Chorizo & Shrimp
- 9 oz large shrimp shelled and deveined
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 9 ounces chorizo sausage cut into slices
- 1 onion finely diced
- 3 cloves garlic minced
- 1/3 cup chicken stock
- 1/2 cup halved cherry tomatoes
- 1 1/2 tsp paprika
- 1/2 cup canned chopped tomatoes
- Place the shelled shrimp in a bowl, season with the salt, pepper and paprika and toss to ensure they are all evenly coated in the spices.
- Heat the oil in a pan on medium high heat. Add in the shrimp and sear for 2 minutes per side until pink. Remove the cooked shrimp from the pan and set aside on a plate.
- Add the chopped chorizo to the pan and cook for 4-5 minutes until the chorizo slices are golden and slightly crispy. Add the diced onion and garlic to the pan and cook for another 2 minutes until the onion begins to soften.
- Add the chicken stock, cherry tomatoes, canned tomatoes and paprika to the pan and cook for another 5 minutes until the tomatoes begin to soften and the sauce has thickened.
- Return the cooked shrimp to the pan and stir to coat them in the sauce. Leave to cook for another minute until the shrimp are warmed through. Remove the pan from the heat and garnish with chopped parsley and lemon wedges before serving.