Shrimp and chorizo are two of my favorite things. So why not combine them to create one of the best tapas dishes? This recipe has only 5 ingredients and is super simple to make. Come along, let’s make this Spanish Shrimp Tapas With Chorizo And Lemon!
Why Spanish Shrimp Tapas?
Firstly, this is one of those simple recipes with only a few ingredients that will leave you scratching your head. How can something so quick and easy be so damn delicious?
Secondly, the bold flavor of the chorizo and the combo of the fresh lemon and shrimp make this dish so irresistible.
Lastly, the size of the dish can be altered to suit your dining needs:
- Tapas – perfect on some fresh grilled bread and a squeeze of lemon.
- Appetizer – a hearty first course for your guests.
- Main course/entree – great as well – I would double the recipe and pair with a Spanish-style rice.
What Is Chorizo?
The chorizo is doing the majority of the heavy lifting in this dish. What is chorizo you ask? It’s a tasty, spicy pork sausage that comes in either a dried or a fresh version. Chorizo is both vinegary and spicy from the chilis, and has that unmistakable flavor that only comes from pork.
It’s got that distinct, smoky flavor that just overwhelms the dish in a such a great way. Boldness and deliciousness is paramount in this dish so I recommend getting a good quality chorizo. The Whole Foods version is awesome. I know many pork stores sell it, so that would be a great option as well.
If fresh chorizo cannot be sourced, spicy Italian sausage would be an acceptable substitute. It would however lack the unique flavor of chorizo, but would still be good in its own right.
Spanish Shrimp Process:
The cleaned shrimp are tossed with ¼ teaspoon of baking soda and placed in the fridge while the chorizo is being sauteed.
Fresh ground chorizo needs to be cooked through on medium heat. Remember the fresh stuff is raw pork. This takes about 10-15 minutes of cooking – break up the large pieces of chorizo to help it cook faster.
After the chorizo is cooked through, remove it and add the shrimp and cook for about 6 minutes in the chorizo residue. The shrimp are finished when they get nice and pink. Another good way to tell is by touching them – they will be firm and no longer soft and mushy.
Add paprika and the lemon juice. Scrape the tasty bits from the pan’s bottom. Turn off the heat and mix it all up. Finished!
This Spanish shrimp recipe would pair excellently with a margarita. My recipe for this grapefruit one would be perfect.
DID YOU TRY THIS RECIPE?
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- 1 pound 26-30 shrimp
- ½ pound fresh ground chorizo
- 1 Tbsp paprika
- 2 medium lemons
- ¼ tsp baking soda
- 2 Tbsp olive oil
- Sprinkle ¼ tsp of baking soda onto shrimp in a bowl. Stir to combine and place in fridge until ready to use.
- Saute chorizo in large pan on medium heat. Break up any large pieces with a wooden spoon. Cook chorizo fully, about 10-15 minutes.
- Remove chorizo from pan and set aside. Return same pan to the stove. Add 2 Tablespoons of oil to pan and add shrimp and saute for roughly 6 minutes. Cook shrimp until nice and pink and shrimp are firm to the touch.
- Squeeze juice from half a lemon into pan and scrape bottom of pan to remove flavor bits. Add paprika and stir.
- Quickly add chorizo back to pan. Stir to combine and it's finished. Serve with lemon wedges.
- The shrimp are excellent on top of some grilled bread. This would work especially well with smaller shrimp. For an entree/main course I would double the recipe and serve with rice.
- No salt is added because of the chorizo. Taste it at the end and adjust if necessary.
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