Here is the thing about shrimp: they’re so dang easy to make. You can make sauteed shrimp in a skillet with some quality EVOO…Cook for 3 to 5 minutes or until the limp, grey shrimps turn beautifully pink and the tails turn a bright red. (That’s your two-second lesson on how to cook shrimp in a skillet!) And it’s just as easy to turn a skillet shrimp into an irresistible saucy dinner, make it into a 20-minute meal with couscous and chorizo, OR make glorious shrimp tapas (appetizer) like we have here.
Skillet Shrimp Recipe with Chorizo and Squash
So about this skillet shrimp and Chorizo situation…A heaping tray of smokey shrimp that’s taken on a bit of a south of Spain twist–lightly coated with smoked paprika and cumin, then combined with Spanish Chorizo and seared summer squash. A little Spanish Chorizo here goes a long way in adding that accent of meaty richness. Plus a ton of flavor! Spanish Chorizo is generally sold cured and fully cooked. It’s a pork sausage that’s seasoned with garlic, herbs, and smoked paprika. If it’s not available at your local store, you can grab Spanish chorizo online in the form of hot or mild Chorizo. And if not, you can try a different kind of sausage in this recipe (see recipe notes below.)
How to Serve this Shrimp and Chorizo?
When I first made this skillet shrimp, I served it simply as tapas with a side of bread (pita or whatever you like)….it made for a nice, heftier, option next to things like this 3-Ingredient Mediterranean Salad and Roasted Garlic Hummus. It was a fusion of Mediterranean appetizer that night, and all worked beautifully together. Now, you can turn this skillet shrimp and Chorizo as part of dinner. Maybe turn it into dinner bowls with rice or your favorite grain. Heck, you might even like it next to Mujadara!
More Recipes to Try:
One-Pan Mediterranean Shrimp and Veggies 5 from 9 reviews Spanish Chicken and Rice Za’atar Breaded Chicken Simple Mediterranean Avocado Salad Crispy Baked Zucchini Chips
