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Fish, Busy evenings

Shrimp with chorizo and rice

Shrimp with chorizo and rice is a sautéed dish for 4 people, ready in 30 minutes, very easy to make, for about €4.40 per serving. The key is the cooking order, browning the chorizo first so it releases its paprika colored fat, then sautéing the shrimp in that fat for just four minutes.

Tonight, shrimp sautéed with chorizo, bell pepper and paprika, served over rice, it smells like Spain.

Shrimp with chorizo and rice
Total time
30 min
Difficulty
Very easy
Cost per person
€4.40
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Chorizo is what gives this dish its character. Browned alone in the pan, it releases a red, spiced fat that then cooks the shrimp and flavors every grain of rice. The bell pepper adds crunch, the paprika deepens the smoky note, and the whole thing has that bold, generous taste of Spanish home cooking.

This is the kind of recipe worth keeping on hand for a weeknight when you have no time to think. Thirty minutes, one pan to watch, and simple ingredients you can find anywhere. Kids usually like the sweetness of the bell pepper and paprika, which softens the kick of the chorizo.

The ingredients

4 people

Fish counter

  • Peeled shrimp 500 g

Butcher

  • Chorizo 150 g

Fruits and vegetables

  • Red bell pepper 2
  • Onion 1
  • Garlic 2 cloves
  • Parsley 1 bunch

Pantry

  • Paprikaoften in the pantry 1 tsp
  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish

The step by step recipe

  1. Cook the rice in salted boiling water, then drain it. 11 min

    Keep it warm under a lid while you cook the rest.

  2. Slice the chorizo into rounds, cut the bell pepper into strips, and thinly slice the onion.

    Remove the chorizo skin, it's tough to chew.

  3. Brown the chorizo in a dry skillet with no added fat, then add the onion and bell pepper. 8 min

    Stir occasionally, the peppers should just soften.

  4. Add the shrimp, chopped garlic, paprika, salt, and pepper, and sauté. 4 min

    Pull them off the heat as soon as they turn pink, they toughen fast.

  5. Serve over the rice and sprinkle with chopped parsley.

    Pour the chorizo fat over the rice, it's delicious.

Our tips to get it right

  • Use already peeled shrimp to save time, and pat them dry before cooking, otherwise they'll release water instead of browning.
  • Don't leave the shrimp in the pan too long, they go from tender to rubbery in under a minute of overcooking.
  • If your chorizo is very fatty, drain off some of the rendered fat before adding the onion, so the dish doesn't feel too heavy.

The variations

  • Swap the shrimp for chicken strips, which will need a bit longer to cook before you add the chorizo.
  • For a vegetarian version, replace the shrimp and chorizo with chickpeas and smoked paprika, you'll keep that same bold, spiced flavor.
  • To go even faster, use precooked rice you just reheat, which saves a good ten minutes on the recipe.

What to serve it with

  • A squeeze of fresh lemon juice
  • A simple green salad
  • Bread to soak up the chorizo fat

Storage

Keep leftovers in a sealed container in the fridge for up to 2 days, shrimp don't hold up well much longer than that. Reheat gently in a pan or microwave so the shrimp don't turn rubbery. This dish doesn't freeze well because of the shrimp.

Questions about this dish

Can you use frozen shrimp?

Yes, thaw the shrimp overnight in the fridge and pat them very dry with paper towels before cooking. Wet shrimp release water in the pan instead of browning properly.

What type of chorizo should you use?

Use a cooking chorizo, mild or spicy depending on your taste, not the thin cured slices meant for snacking. Cooking chorizo releases enough fat to flavor both the shrimp and the rice.

Can you prep this dish ahead of time?

You can chop the vegetables and chorizo a few hours ahead, and cook the rice in advance. However, cook the shrimp at the last minute, right before serving.

How do you make this milder for kids?

Choose a mild chorizo instead of a spicy one, and cut back slightly on the paprika. The natural sweetness of the bell pepper and onion does the rest.

How long does it take to make shrimp with chorizo and rice?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in shrimp with chorizo and rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does shrimp with chorizo and rice cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Always check the labels of the products you buy.

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