Skillet Shrimp Recipe with Chorizo and Squash
Perfectly seasoned shrimp and Chorizo come together in this easy skillet shrimp recipe that takes on a South-of-Spain twist! Cooks in 20 minutes. Perfect as a hefty tapas (appetizer), or turn in into dinner.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb large shrimp or prawns, peeled and deveined, tail can remain on (if shrimp is frozen, see note re thawing below)
- Salt and Pepper
- 3/4 tsp smoked paprika
- 3/4 tsp ground cumin
- 1/2 tsp garlic powder
- 7 Oz Spanish Chorizo (a little more if you like, and you can use cooked mild Chorizo or hot Chorizo), sliced
- Private Reserve extra virgin olive oil
- 1 summer squash, halved then sliced (half moons)
- Juice of 1/2 lemon
- 1 small hot pepper such as jalapeno pepper, optional
- 1/2 medium red onion, sliced
- Fresh parsley for garnish
Instructions
- 1
Pat shrimp dry and season with salt, pepper and the remaining spices. Toss to make sure shrimp is well coated with the spice mixture. Set aside for now.
- 2
Heat a large cast iron skillet over medium-high. Add Chorizo and brown on both sides (about 4 minutes or so as Chorizo is already cooked.) Remove Chorizo to a side plate for now.
- 3
In the same skillet, add a little extra virgin olive oil if needed (there should be a bit of Chorizo fat in skillet already thought). Add summer squash to the heated skillet. Sprinkle with a little salt and pepper and sear undisturbed for about 3 to 4 minutes on one side. Turn over and sear another 2 minutes on the other side until nicely colored. Transfer squash to the plate of Chorizo for now.
- 4
In the same skillet, now add a little extra virgin olive oil and tilt skillet to make sure the bottom is well coated. Be sure oil is well-heated until shimmering but not smoking. Now, add the shrimp (shrimp should sizzle upon contact.) Cook, stirring frequently, until shrimp flesh starts to turn a little pink, but still not quite fully cooked (about 3 minutes or so depending on size of shrimp.) Return the Chorizo and squash to the skillet. Toss to combine. Cook another 3 minutes or until shrimp turns fully pink and tails turn a bright red.
- 5
Transfer the contents of the shrimp skillet to a large serving platter. Squeeze 1/2 lemon on top, and add sliced red onions and hot peppers (if using). Garnish with fresh parsley.
- 6
You can serve as tapas (appetizer) with your bread of choice. Or turn it into dinner with a side of rice or your favorite grain.