By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
273 cal · 25 min
Spanish Shrimp and Chorizo
Recipe GLPR413d01cebae56a
Succulent large shrimp paired with spiced chorizo sausage, sautéed together with garlic, white wine, and a hint of heat from crushed red pepper. Finished with fresh parsley, this quick and flavorful dish captures the essence of Spanish seafood cooking. Perfect served as a main course with crusty bread or over rice.
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Ingredients
1 lb. large shrimp (26–30 count), peeled and deveined
8 oz. chorizo sausage, sliced into rounds
¼ cup dry white wine
3 cloves garlic, minced
1 tsp. sugar
¼ tsp. crushed red pepper
Salt to taste
¼ cup fresh parsley, chopped
Directions
Heat a large skillet over medium-high heat. Add the sliced chorizo and cook for 2–3 minutes, stirring occasionally, until it begins to brown and release its oils. Remove the chorizo with a slotted spoon and set aside.
In the same skillet with the chorizo oils, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
Add the shrimp to the skillet, season with salt and the crushed red pepper, and cook for 2–3 minutes until they begin to turn pink.
Pour in the white wine and sprinkle the sugar over the shrimp. Return the chorizo to the skillet and stir gently to combine.
Continue cooking for another 2–3 minutes, stirring occasionally, until the shrimp are fully opaque and have reached an internal temperature of 160°F, and the sauce has reduced slightly.
Remove from heat and stir in the fresh chopped parsley. Taste and adjust seasoning with additional salt if needed.
Divide the shrimp and chorizo among serving plates and spoon the pan sauce over top. Serve immediately.
Comments
This is a solid weeknight dish that hits all the right marks for a Charlotte household. Shrimp and chorizo are reliably stocked at Harris Teeter, Food Lion, Kroger, and Walmart, and white wine, garlic, and crushed red pepper are pantry staples everywhere; the 25-minute stated time is honest for a one-pan braise that needs no prep work beyond peeling shrimp. The cost per serving lands around $4.50–$5.50 depending on shrimp grade, which is reasonable for a protein-heavy meal, and it reheats adequately over low heat or as a next-day pasta base. The only friction is that it's a same-night dish best served immediately—shrimp toughens if held warm—and four servings assumes modest appetites or sides, which most weeknight cooks will need anyway.
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