Spicy Shrimp and Chorizo Rice Skillet
A vibrant skillet meal combining spicy chorizo sausage and succulent shrimp with seasoned rice for a flavorful 30-minute dinner. This spanish-inspired seafood ready in about 30 minutes pairs peeled and deveined large shrimp, rinsed long grain white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 6 oz, casing removed and sliced chorizo sausage
- 12 oz, peeled and deveined large shrimp
- 1 cup, rinsed long grain white rice
- 2 cups chicken broth
- 1 medium, diced red bell pepper
- 1 small, diced yellow onion
- 3 cloves, minced garlic cloves
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
- 2 tbsp, chopped fresh parsley
- 1 tsp, divided kosher salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat and add 6 oz sliced chorizo sausage; cook for 3-4 minutes until browned and fat renders, stirring occasionally.
- Step 2: Add 1 diced small yellow onion, 1 diced medium red bell pepper, and 3 minced garlic cloves; sauté for 4-5 minutes until vegetables soften and become fragrant.
- Step 3: Stir in 1 cup rinsed long grain white rice, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/2 tsp kosher salt, and 1/4 tsp black pepper; cook for 2 minutes, stirring to toast the rice.
- Step 4: Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- Step 5: Nestle 12 oz peeled and deveined large shrimp into the rice, cover, and cook for an additional 5 minutes until shrimp turns pink and opaque.
- Step 6: Remove from heat, sprinkle 2 tbsp chopped fresh parsley and remaining 1/2 tsp kosher salt and 1/4 tsp black pepper over the skillet; fluff rice gently with a fork before serving.
Frequently asked questions
How long does Spicy Shrimp and Chorizo Rice Skillet take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Shrimp and Chorizo Rice Skillet?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed long grain white rice from drying out.
Can I substitute ingredients in Spicy Shrimp and Chorizo Rice Skillet?
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 Spicy Shrimp and Chorizo Rice Skillet 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 Spicy Shrimp and Chorizo Rice Skillet?
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.
