Hello Reader,

I’ve got a recipe for you that’s fast, bold, and damn near irresistible. Think smoky chorizo (or Portuguese chouriço if you’re feeling loyal), sweet shrimp, golden garlic, chile flakes, and lemon—all tossed together in one skillet.

It’s perfect for weeknights when you want big flavor without babysitting the stove—or as a small-plate showstopper when friends come over and you want them to think you worked harder than you did.

And did I mention it’s done in 30 minutes? Give or take the time it takes to pour yourself a glass of wine.

Shrimp and Chorizo

This shrimp with chorizo combo is your new go-to for a startlingly simple yet incredibly impressive meal. Smoky Spanish sausage, succulent shrimp, aromatic garlic, a hint of chile, and bright lemon come together beautifully in one skillet in about 30 minutes. Perfect for beginners and hardcore cooks.

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Cooking Tips

Butterflying the shrimp helps them cook evenly and gives them a lovely, curled shape when they hit the hot pan.
Pat shrimp dry before adding them to the skillet—they’ll sear instead of steam.
Wild-caught shrimp, if you can find them, tend to have sweeter flavor and firmer texture than farmed.
Cook time is fast, so once the shrimp turn opaque and curl, pull them immediately to avoid rubbery results.
Use Spanish chorizo for smoky depth; Portuguese chouriço brings a bolder garlic-and-paprika punch.
Slice it cold. Chorizo is easier to cut cleanly when chilled.
Render the fat low and slow at first to get that deep red oil—it flavors everything else in the pan.