Garlic Chorizo Shrimp
Today, I’m stoked to share my Garlic Chorizo Shrimp recipe—an easy, flavor-packed dish inspired by my recent travels to Spain with Campo Grande! It’s my take on Gambas al Ajillo, a classic garlic shrimp scampi dish that’s simple to cook yet is surprisingly complex flavorwise. The twist? Jamón fat adds a nutty, slightly funky depth, while smoky chorizo sausage brings the perfect kick of heat. Campo Grande provided us with some of the best ingredients, and atmosphere, for this cook. Whether you’re cooking for a special occasion or Friday night’s dinner for two, this shrimp dish is well worth the effort of peeling and deveining those shrimp! Table of Contents Why You’ll Love Garlic Chorizo ShrimpWhy Ibérico Pork Is So SpecialIngredients Round-UpEasiest Way to Devein a ShrimpHow to Make Garlic Chorizo ShrimpWhat to Serve with Garlic Chorizo ShrimpMore Shrimp RecipesLeftovers & Reheating Instructions for ShrimpFAQs for Chorizo Garlic ShrimpFlavor X Fire & FOOD X FireGarlic Chorizo Shrimp Recipe Why You’ll Love Garlic Chorizo Shrimp Why Ibérico Pork Is So Special Ingredients Round-Up Ingredients Round-Up Easiest Way to Devein a Shrimp How to Make Garlic Chorizo Shrimp What to Serve with Garlic Chorizo Shrimp More Shrimp Recipes Leftovers & Reheating Instructions for Shrimp FAQs for Chorizo Garlic Shrimp Flavor X Fire & FOOD X Fire Garlic Chorizo Shrimp Recipe Why You’ll Love Garlic Chorizo Shrimp Everyone loves a shrimp dish—plus, you can eat shrimp a million different ways and never get bored. In this Spanish recipe, the jamón fat adds a unique flavor twist that olive oil or butter can’t match. And the Iberico chorizo, well, don’t even get me started on that deliciousness! The spicy kick of sliced chorizo pairs beautifully with the garlicky shrimp, fresh parsley, and a squeeze of lemon juice. Even better, it’s simple, satisfying, and perfect for sharing with friends over a glass of dry white wine. Plus, it’s ready in just 20 minutes—ideal for those last-minute dinner ideas. Why Ibérico Pork Is So Special Spain is part of the Iberian Peninsula, and southern Spain is home to the black Iberian pig. These pigs roam free in the region’s natural forest and eat mostly acorns. That diet gives the meat a really interesting nutty flavor. Plus, black Iberian pigs are bred to contain a higher fat content than other pig breeds, so the meat is super tender and juicy. Secreto steaks are a unique cut from the Iberian pig. The name comes from it being a “secret” cut, because it’s hidden near the shoulder. If you’re craving more shrimp recipes, check out Stuffed Shrimp, Shrimp Alfredo, Salmon Wrapped Shrimp, and Garlic Butter Shrimp. Chorizo fan? Don’t sleep on Chorizo Smashburgers, Chorizo Smash Tacos, Chorizo Stuffed Porchetta, and Smoked Chorizo Queso. So many options, so little time! Ingredients Round-Up Large shrimp, garlic cloves, Spanish chorizo (ideally from Campo Grande), jamón fat (or bacon fat), dried cayenne peppers, lemon, kosher salt, fresh parsley, and crusty bread. Large shrimp, garlic cloves, Spanish chorizo (ideally from Campo Grande), jamón fat (or bacon fat), dried cayenne peppers, lemon, kosher salt, fresh parsley, and crusty bread. Now that you know what to grab from the grocery store, you can start to get the full picture of why this recipe is so freakin’ delicious. Whether you’re reminiscing about tapa restaurants in Spain or creating your own Mediterranean vibes at home, this dish should be a contender for any night of the week. Easiest Way to Devein a Shrimp Grab a small paring knife and then slice a shallow line down the back of the shrimp. Use the tip of the knife to pull out the vein, or just rinse it off under cold water. It’s super quick and also makes sure your shrimp cook evenly every time. How to Make Garlic Chorizo Shrimp To kick things off, start by preheating your fire to medium-high heat, around 350F. Once ready, place your cast iron skillet over the fire to heat up for about a minute. Next, add the jamón fat and let it melt down, thus creating that smoky flavor base. Next, toss in your sliced chorizo and then let it cook for 2-3 minutes. Remove it with a slotted spoon and then set it aside. Add the minced garlic and let it sizzle until golden brown, about 90 seconds. Now, it’s shrimp time. Lay the tasty crustaceans in a single layer, without overcrowding, because you want them to cook evenly. Sprinkle in cayenne peppers, a little salt, and then some sweet paprika for that signature Spanish heat. Next up, flip the shrimp after 90 seconds and deglaze the skillet with lemon juice. Scrape up the browned bits from the bottom of the pan to amp up the flavor. Finally, stir the chorizo back in and then let everything cook for another 2 minutes until the shrimp are just done. Pull the skillet off the fire and then garnish with fresh parsley. Serve it up with toasted crusty bread to soak up all the insanely good flavors, and enjoy. Cheers! What to Serve with Garlic Chorizo Shrimp This dish pairs beautifully with a glass of sauvignon blanc or an ice-cold light beer. For sides, try cauliflower rice, Spanish rice, or even a handful of Marcona almonds for some crunch. Want to keep the tapas vibe going? Serve your garlic chorizo shrimp with hot paprika-dusted roasted potatoes or a mix of briny olives. And whatever you do, don’t skip the crusty bread—it’s perfect for soaking up all that garlicky goodness. More Shrimp Recipes Leftovers & Reheating Instructions for Shrimp If you somehow have leftover garlic chorizo shrimp, store them in an airtight container in the fridge, where they’ll stay fresh for up to 2-3 days. To reheat, use low heat in a skillet to avoid overcooking the shrimp. Add a splash of broth with a squeeze of lemon to bring back moisture and flavor. Leftovers also work great tossed in a salad, with pasta, or served over rice for another quick and tasty meal. FAQs for Chorizo Garlic Shrimp Can I use frozen shrimp for the garlic chorizo shrimp recipe? ​Yes, just make sure to thaw them first. A quick soak in a mixing bowl of cold water will do the trick. What is Campo Grande all about? Campo Grande brings all the epic flavors of Spain right to your kitchen. You can bring the premium Spanish quality vibes home with Ibérico meats, heirloom Spanish quail, and 100% grass-fed & finished vaca vieja beef. Check out their awesome curated boxes, or build your own. What kind of bread should I get? When it comes to complementing your garlic chorizo shrimp, go for a crusty bread like a French baguette or sourdough. Optional: toast it over the hot grill for a golden brown finish. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. ▢ 1.5 lbs Whole Shrimp peeled & de-veined▢ ½ cup Minced Garlic▢ ½ cup Spanish Chorizo sliced▢ 3 tbsp Jamón Fat or bacon fat▢ 2-3 Dried Cayenne Peppers▢ 1 medium Lemon juiced▢ Kosher Salt to taste▢ Chopped Parsley for garnish▢ Toasted Bread for serving ▢ 1.5 lbs Whole Shrimp peeled & de-veined ▢ ½ cup Minced Garlic ▢ ½ cup Spanish Chorizo sliced ▢ 3 tbsp Jamón Fat or bacon fat ▢ 2-3 Dried Cayenne Peppers ▢ 1 medium Lemon juiced ▢ Kosher Salt to taste ▢ Chopped Parsley for garnish ▢ Toasted Bread for serving Preheat a medium high heat fire (around 350F) for direct cooking. Add a cast iron skillet to the fire about 1 minute before cooking.First, add your jamón fat to melt in the skillet. Next, add the sliced Spanish chorizo to cook for 2-3 minutes. Pull out the chorizo and add then minced garlic and let it brown for 90 seconds. Once the garlic is browned, add all of your shrimp to the skillet (make sure to not overcrowd the pan), season with cayenne peppers, salt & pepper then cook for about 90 seconds on the first side. Flip the shrimp over and then deglaze the skillet with lemon juice. Stir in the chorizo and continue to cook the shrimp for another 1-2 minutes until fully done. When the shrimp are done, pull the whole skillet off the fire to cool.Garnish the skillet with chopped parsley and crusted bread. Serve and enjoy! Preheat a medium high heat fire (around 350F) for direct cooking. Add a cast iron skillet to the fire about 1 minute before cooking. Preheat a medium high heat fire (around 350F) for direct cooking. Add a cast iron skillet to the fire about 1 minute before cooking. First, add your jamón fat to melt in the skillet. First, add your jamón fat to melt in the skillet. Next, add the sliced Spanish chorizo to cook for 2-3 minutes. Next, add the sliced Spanish chorizo to cook for 2-3 minutes. Pull out the chorizo and add then minced garlic and let it brown for 90 seconds. Pull out the chorizo and add then minced garlic and let it brown for 90 seconds. Once the garlic is browned, add all of your shrimp to the skillet (make sure to not overcrowd the pan), season with cayenne peppers, salt & pepper then cook for about 90 seconds on the first side. Once the garlic is browned, add all of your shrimp to the skillet (make sure to not overcrowd the pan), season with cayenne peppers, salt & pepper then cook for about 90 seconds on the first side. Flip the shrimp over and then deglaze the skillet with lemon juice. Flip the shrimp over and then deglaze the skillet with lemon juice. Stir in the chorizo and continue to cook the shrimp for another 1-2 minutes until fully done. When the shrimp are done, pull the whole skillet off the fire to cool. Stir in the chorizo and continue to cook the shrimp for another 1-2 minutes until fully done. When the shrimp are done, pull the whole skillet off the fire to cool. Garnish the skillet with chopped parsley and crusted bread. Serve and enjoy! Garnish the skillet with chopped parsley and crusted bread. Serve and enjoy! EASIEST WAY TO DEVEIN A SHRIMP Grab a small paring knife and slice a shallow line down the back of the shrimp. Use the tip of the knife to pull out the vein, or just rinse it off under cold water. It’s super quick and makes sure your shrimp cook evenly every time. Calories: 305kcal | Carbohydrates: 8g | Protein: 38g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 292mg | Sodium: 206mg | Potassium: 556mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 20mg | Calcium: 147mg | Iron: 2mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!