Shrimp & Chorizo Skewers are a quick & easy dinner any day of the week or a perfect appetizer for your next party. Garlic marinated shrimp paired with spicy chorizo gives the perfect balance of heat and flavor.
Quick and easy grilled shrimp recipes
Nothing is better than grilling shrimp on the barbie! Whether it's simply grilled with salt & pepper, skewered with your favorite veggies, or wrapped in a foil packet, it's a simple, flavorful, and healthy meal.
Shrimp is quick and easy and among my summer favorites. My favorite is this pairing of succulent shrimp with spicy chorizo slices but other recipes like Grilled Shrimp Foil Packets, Cajun Grilled Shrimp, and White Wine Shrimp Pasta are always on the menu.
Why you'll love this shrimp and chorizo recipe
Impressive: This dish looks like you spent hours prepping in the kitchen, but it's incredibly easy to make. Just skewer shrimp around a slice of chorizo, and you've got a dish that's perfect over a bed of rice or as an appetizer with a creamy dip.
Flavor Galore: The combination of sweet, tender shrimp and smoky, spicy chorizo creates a mouthwatering burst of flavor in every bite.
Quick and Easy: With just a few simple ingredients and little prep time, you can have these shrimp skewers ready in no time. Just marinate, assemble, and grill for a quick meal.
Versatile: Serve as a main dish over rice, as part of a surf-and-turf spread, or as an appetizer with a dipping sauce. Perfect for any occasion.
Perfect for Grilling: These skewers are a great option for summer barbecues and gatherings. The smoky flavor enhances the dish taking it to the next level.
Ingredients
- Shrimp: You can use fresh or frozen shrimp, large shrimp work best. Keep the tails on for easy handling and an extra touch of presentation.
- Chorizo: Spicy, smoky slices of chorizo add a bold flavor that contrasts with the sweet shrimp. Slice it into thick rounds to hold its shape on the skewer.
- Garlic: Minced garlic infuses the shrimp with a fragrant, savory aroma that pairs perfectly with the chorizo.
- Oregano: This herb adds a touch of earthiness and a hint of minty, peppery flavor to the marinade.
- Red Wine Vinegar: A splash of red wine vinegar brings a tangy brightness that helps balance the richness of the shrimp and chorizo.
- Dry Sherry: Adds a subtle sweetness and depth of flavor to the marinade, enhancing the overall taste of the dish.
- Olive Oil: This helps the marinade coat the shrimp evenly and adds a rich, smooth texture.
- Fresh Parsley: Optional, but highly recommended for garnish. Fresh chopped parsley adds a pop of color and a burst of fresh, herbaceous flavor to the finished skewers.
How to make grilled shrimp and chorizo skewers
Follow these easy steps to create a mouthwatering appetizer or main course that's bursting with flavor. From marinating the shrimp to perfectly grilling the skewers, I've got you covered.
- Combine olive oil, minced garlic cloves, red wine vinegar, and dry sherry in a medium bowl.
- Add shrimp, peeled and deveined shrimp with tail still on, into the marinade. Let marinate in the refrigerator for at least 30 minutes. (Soak wooden skewers in water during marinating time.)
- Slice chorizo into ¼" rounds, remove shrimp from refrigerator and skewers from water.
- Thread the shrimp's tail through the skewer, add a slice of chorizo, then skewer the larger end of the shrimp so it surrounds the chorizo. Repeat with remaining shrimp, 3 to a skewer.
- Preheat grill to medium-high heat, about 400°F, and cook shrimp and chorizo skewers for approximately 3 minutes per side or until shrimp are pink and chorizo is slightly charred.
Serve these delicious skewers over a bed of rice and a sprinkle of fresh parsley. A quick, easy, and healthy meal that can be prepped ahead of time and grilled in just 6 minutes. Always a favorite meal for busy nights and delicious enough for company. Bonus, make them on smaller skewers for a tasty appetizer. Enjoy!
Recipe tips
Creating the perfect Shrimp and Chorizo Skewers is all about a few key tips and tricks. Here are some easy pointers to ensure your dish turns out perfectly every time:
Choose the Right Chorizo Sausage: Use Spanish cured chorizo that is fully cooked rather than raw Mexican chorizo.
Pick Large Shrimp: Large shrimp are ideal for this recipe. They are easier to handle and provide a juicy bite. Although peeled and deveined shrimp might be a bit more expensive, they save you significant prep time and effort.
Prep Your Skewers: If you're using wooden or bamboo skewers instead of metal skewers, make sure to soak them in water for at least 30 minutes beforehand. This prevents them from burning on the grill and keeps your skewers intact.
Uniform Slices: Slice your chorizo into uniform ¼-inch thick rounds. This ensures that each piece cooks evenly and pairs perfectly with the shrimp on the skewer.
Perfectly Cooked Shrimp: Be careful not to overcook the shrimp. Shrimp cooks quickly and are done when they turn pink and opaque. Overcooking shrimp can result in a dry, rubbery texture, so keep a close eye on them while grilling.
Preheat the Grill: Make sure your grill has heated fully to medium high heat before placing the skewers on it. A hot grill sears the shrimp and chorizo quickly, locking in their juices and creating a nice char.
Serve Immediately: For the best texture and flavor, serve the skewers immediately after grilling. This way, the shrimp are juicy, and the chorizo is perfectly charred.
What to serve with the skewers
These Shrimp and Chorizo Skewers are versatile and pair well with a variety of side dishes, making them perfect for any meal or gathering. Here are some delicious options to complement your skewers:
Dip: Serve as an appetizer with a creamy dip. Guacamole or Avocado Crema adds a rich, smooth texture that balances the spicy chorizo and succulent shrimp.
Rice: A bed of rice is always a great choice. Opt for long-grain rice, wild rice, or a flavorful rice pilaf to soak up the delicious juices from the skewers.
Pasta: Light pasta dishes like orzo or couscous provide a wonderful base. Their small, delicate shape pairs well with the bite-sized pieces of shrimp and chorizo.
Grain: For a heartier option, serve with grains like quinoa, farro, or amaranth. These grains add a nutty flavor and chewy texture that complements the skewers.
Beans: Lentils or white beans are excellent choices. They bring a creamy texture and earthy flavor that pairs well with the smoky, spicy chorizo.
Low Carb: For a low-carb alternative, try riced cauliflower or broccoli. These veggie-based options are light, nutritious, and a great way to keep things healthy.
Salad: A fresh salad is always a hit. A classic Caesar salad or a simple green salad with a light vinaigrette provides a crisp, refreshing contrast to the rich flavors of the skewers.
Wine Pairing: When eating Spanish chorizo the best wines to accompany this spicy sausage are Spanish Rioja and Tempranillo - both are spicy, juicy, and smoky in their own right.
How to store and reheat leftovers
To store leftover grilled shrimp and sausage, remove them from the skewers and place them in an airtight container in the refrigerator. They will last for up to 3 days.
Reheat them on the stovetop in a skillet with a little olive oil or butter until just warmed through.
More chorizo and shrimp recipes
- Air Fryer Panko Shrimp
- Bacon Wrapped Shrimp Appetizer
- Cajun Shrimp Boil
- Chorizo Burgers
- Chorizo Pizza
Find lots of easy recipes for grilling right here on 2CM!
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Shrimp and Chorizo Skewers
Ingredients
- 12 shrimp peeled & deveined (leaves tails on)
- 12 ¼" slices chorizo
- ½ teaspoon minced garlic
- ½ teaspoon oregano
- 1 Tablespoon red wine vinegar
- 1 Tablespoon dry sherry
- ¼ cup olive oil
- 4 wooden skewers
- Garnish: fresh chopped parsley (optional)
Instructions
- Peel and devein shrimp, leaving tail on.
- Mix olive oil, minced garlic, red wine vinegar, and dry sherry in a large bowl. Add shrimp, stir, and place in refrigerator to marinate for at least 30 minutes.
- At this time, if using wooden skewers, place in water and let soak for 30 minutes to prevent burning once placed on grill.
- When ready to assemble, cut chorizo into ¼" thick rounds. Thread one shrimp tail through the skewer, then one slice of chorizo, and finish with the head of the shrimp so that the shrimp surrounds the chorizo. Or simply alternate 1 shrimp with one piece of chorizo. (I placed 3 shrimp and 3 chorizo slices on each skewer.)
- Preheat the grill to medium-high, about 400°F. Place assembled skewers on the grill for approximately 3 minutes per side or until shrimp are pink and opaque, and chorizo is slightly charred.
- Serve over rice, either long grain & wild rice or a nice rice pilaf, and garnish with chopped parsley.
Notes
Nutrition
This post has been updated with new photos and more helpful information. It was first published on July 8, 2013.
