15-Minute Spanish Chorizo and Shrimp Skillet
A vibrant Spanish-inspired one-pan dish featuring smoky pork chorizo and succulent jumbo shrimp cooked with garlic and paprika. The chorizo releases its flavorful oils, creating a rich base that coats the tender shrimp perfectly. Fresh spinach wilts into the mixture, adding color and nutrients. This quick weeknight dinner comes together in under 15 minutes, making it ideal for busy evenings when you want bold Mediterranean flavors without the fuss. The combination of protein-rich seafood and cured meat creates a satisfying meal that pairs beautifully with crusty bread or over rice.
Ingredients
- 3 ⅔ ounce Premium Cured Pork Chorizo
- 3 cup Spinach, cut pieces
- 2 clove Garlic
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Smoked Paprika
- 11 oz Raw Tail-on Shrimp
Instructions
- 1
Slice the chorizo into half-inch pieces
- 2
Heat olive oil in a large pan over medium-high heat and add chorizo
- 3
Cook until golden brown all over and oil turns orange-red
- 4
Remove chorizo with slotted spoon and set aside
- 5
Finely slice the garlic and reduce heat to low
- 6
Fry garlic gently for one minute to soften
- 7
Add shrimp and smoked paprika, stirring well to combine
- 8
Cook until shrimp turn completely pink and are cooked through
- 9
Return chorizo to pan and stir well to combine until piping hot
- 10
Add spinach and stir until just wilted and tender
- 11
Serve immediately
Tips
Use a slotted spoon to remove chorizo so the flavorful oils stay in the pan for cooking the shrimp.
Don't overcook the shrimp - they're done as soon as they turn completely pink to avoid rubbery texture.
Add spinach at the very end to prevent overcooking and maintain its vibrant green color.
Good to Know
Refrigerate leftovers for up to 2 days. Reheat gently to avoid overcooking shrimp.
Can prep ingredients up to 4 hours ahead. Cook just before serving for best texture.
Serve immediately while hot. Pairs well with crusty bread, rice, or pasta.
Common Mistakes
Keep heat at medium-high for chorizo to avoid burning the garlic later.
Don't skip reducing heat before adding garlic to prevent bitter burned flavor.
Substitutions
sweet flavor pairs well with chorizo
FAQ
Can I use frozen shrimp for this recipe?
Yes, thaw completely and pat dry before cooking. Frozen shrimp may release more water, so cook a bit longer to evaporate excess moisture.
What if I can't find Spanish chorizo?
Use Portuguese chouriço or dry-cured chorizo. Avoid Mexican chorizo as it has different texture and spicing that won't work the same way.
How long will leftovers keep in the fridge?
Store refrigerated for up to 2 days. Reheat gently on low heat, adding a splash of olive oil if needed to prevent sticking.