Sautéed shrimp and chorizo is a Spanish-inspired pan dish featuring briny shrimp and smoky chorizo finished with a silky white wine and butter sauce. It comes together in under 20 minutes and pairs perfectly with garlic bread for soaking up the flavorful pan sauce.
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Heat olive oil in a skillet over medium heat.
Add the sliced chorizo and cook until nicely browned and the fat has rendered, about 2-3 minutes.
Add the shrimp, sliced shallots, and sliced garlic to the pan.
Season with salt and pepper and sauté for about 2 minutes, until the shrimp are just turning pink.
Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it reduce for 2 minutes.
Add the chicken stock and bring to a simmer. Let it reduce again for another 2-3 minutes to concentrate the flavors.
Turn off the heat and add the cold, cubed butter. Swirl the pan to emulsify the butter into the sauce.
Finish with a squeeze of fresh lemon juice and the chopped parsley. Stir to combine.
Serve immediately in a bowl, pouring the sauce over the shrimp and chorizo. Serve with garlic bread on the side for dipping.
Refrigerate cooked shrimp and chorizo separately from sauce for up to 3 days; reheat gently in a pan over medium-low heat and re-emulsify with a splash of stock and cold butter.
Yes, thaw them completely and pat dry with paper towels before sautéing to avoid excess moisture and ensure proper browning.
Use Spanish chorizo (cured, sliced), not Mexican chorizo (fresh, crumbly). Spanish chorizo adds authentic smoky flavor without breaking apart during cooking.
Shrimp is done when it turns opaque and forms a C-shape, typically 2-3 minutes per side. Overcooked shrimp becomes rubbery and tough.
Cook the chorizo and shallot-garlic base ahead, but sauté the shrimp and finish with butter sauce just before serving for best texture.
A dry white wine like Sauvignon Blanc or Pinot Grigio works well. Avoid oaky or sweet wines that can overpower the delicate shrimp.
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