Shrimp and Chorizo Tapas

This classic Spanish tapa is a fantastic combination of smoky, spicy chorizo and sweet, tender shrimp, all brought together in a rich, garlicky sherry sauce. It's a quick and easy appetizer that is perfect for sharing and is sure to impress your guests.

Why You'll Love This Shrimp and Chorizo Tapas

You'll love this recipe because it delivers a huge amount of flavor in a very short amount of time. It's the perfect dish for a last-minute get-together or a quick and satisfying weeknight meal. The combination of textures and flavors is simply irresistible.

What Makes This Recipe Special

The magic of this dish lies in the beautiful sauce created by the rendered fat from the chorizo, the sweetness of the onions, the richness of the garlic, and the complex flavor of the sherry. This sauce is so good, you'll want to have plenty of crusty bread on hand to soak up every last drop.

Ingredients You'll Need

Spanish olive oil: Pro-Tip: Use a good quality Spanish olive oil for the best flavor.
Chorizo: Pro-Tip: Use a firm, cured Spanish chorizo, not the soft Mexican variety.
Onion: Pro-Tip: Thinly sliced onions will caramelize nicely and add a touch of sweetness.
Garlic: Pro-Tip: Freshly minced garlic will provide the best flavor.
Dry (fino) sherry: Pro-Tip: Fino sherry adds a nutty, complex flavor that is characteristic of Spanish cuisine.
Spanish paprika: Pro-Tip: Smoked paprika will enhance the smoky flavor of the chorizo.
Shrimp: Pro-Tip: Use raw, peeled, and deveined shrimp for the best texture.
Lemon juice: Pro-Tip: A squeeze of fresh lemon juice at the end will brighten up all the flavors.
Parsley: Pro-Tip: Freshly chopped parsley adds a touch of freshness and color.
Crusty bread: Pro-Tip: Essential for soaking up the delicious sauce.

Pro-Tips for Success

Don't overcook the shrimp: Shrimp cook very quickly, so keep a close eye on them. They are done as soon as they turn pink and opaque.
Get a good sear on the chorizo: Browning the chorizo will render out its flavorful fat and create a nice texture.
Use a large skillet: This will give you plenty of room to cook the ingredients without overcrowding the pan.
Have all your ingredients prepped and ready to go: This is a fast-moving recipe, so it's important to have everything ready before you start cooking.

Common Mistakes to Avoid

Using pre-cooked shrimp: Pre-cooked shrimp will become tough and rubbery when cooked again.
Not using a dry sherry: A sweet sherry will make the dish too sweet and cloying.
Crowding the pan: This will prevent the ingredients from browning properly and will result in a steamed, rather than sautéed, dish.

Flavor Variations

Spicy: Add a pinch of red pepper flakes with the garlic for a little extra heat.
Smoky: Use smoked paprika for a deeper, smokier flavor.
Herbaceous: Add a sprig of fresh thyme or rosemary to the skillet with the onions.
Briny: Add a tablespoon of capers with the shrimp for a salty, briny kick.

What to Serve With Shrimp and Chorizo Tapas

This dish is best served with plenty of crusty bread to soak up the delicious sauce. A simple green salad with a light vinaigrette would also be a great accompaniment. For a more substantial meal, serve it over a bed of rice or with some roasted potatoes.

Storage and Reheating

This dish is best eaten fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat until just heated through. Be careful not to overcook the shrimp.

View Full Recipe

Prep Time 20 mins

Cook Time 23 mins

Total Time 43 mins

Cooking Method: Pan-cooked, Sauteing, Skillet

Cuisine: Mediterranean, Seafood, Spanish

Courses: Appetizer, Dinner

Difficulty: Beginner

Servings: 6

Estimated Cost: 25

Calories: 450 kcal

Description

This classic Spanish tapa of shrimp and chorizo is packed with flavor from smoky chorizo, sweet shrimp, garlic, and sherry. Ready in under 30 minutes!

Ingredients

1 tablespoon, plus 1/4 cup Spanish olive oil
1 pound chorizo, sliced on the diagonal into 1/2-inch slices
1 1/2 cups thinly sliced onion
1 tablespoon minced garlic
1/2 cup dry (fino) sherry
1 tablespoon Spanish paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 pounds peeled and deveined raw medium shrimp
3 tablespoons lemon juice
2 tablespoons minced parsley leaves
Crusty bread, for serving

Instructions

1
Sauté the Chorizo and Onions (0-14 min)
In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes.
2
Cook the Aromatics and Shrimp (14-20 min)
Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes.
3
Finish the Sauce and Serve (20-23 min)
Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 30g47%
Saturated Fat 9g45%
Cholesterol 200mg67%
Sodium 1200mg50%
Total Carbohydrate 10g4%
Dietary Fiber 2g8%
Sugars 3g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Don't overcrowd the pan: If you don't have a large skillet, cook the chorizo and shrimp in batches to ensure they get a good sear.
Adjust the seasoning to your taste: Taste the sauce before serving and add more salt, pepper, or lemon juice as needed.
Use the best ingredients you can find: The quality of your ingredients will make a big difference in the final dish.

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