Sautéed Shrimp with Chorizo and Smoky Tomato Sauce
Spicy chorizo and succulent shrimp come together in a smoky tomato sauce, perfect for serving over crusty bread or rice. This spanish-inspired seafood ready in about 30 minutes blends raw shrimp, peeled and deveined, chorizo sausage, diced, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 6 oz chorizo sausage, diced
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp smoked paprika
- 1 cup crushed tomatoes
- 1/4 tsp red chili flakes
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 6 oz diced chorizo and cook for 4-5 minutes until the fat renders and pieces turn slightly crisp.
- Step 2: Add 1 medium finely chopped yellow onion and 3 minced garlic cloves to the skillet. Sauté for 3-4 minutes until the onion is translucent and fragrant.
- Step 3: Stir in 1 tbsp smoked paprika and 1/4 tsp red chili flakes, cooking for 1 minute to bloom the spices.
- Step 4: Pour in 1 cup crushed tomatoes, stir to combine, and let simmer for 5 minutes until the sauce thickens slightly.
- Step 5: Add 1 lb peeled and deveined raw shrimp, stirring to coat in the sauce. Cook for 3-4 minutes until shrimp turn pink and opaque.
- Step 6: Season with salt and black pepper to taste, then sprinkle with 2 tbsp chopped fresh parsley before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp with Chorizo and Smoky Tomato Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Shrimp with Chorizo and Smoky Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Shrimp with Chorizo and Smoky Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Shrimp with Chorizo and Smoky Tomato Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Shrimp with Chorizo and Smoky Tomato Sauce?
Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
