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Sun-Dried Chorizo Garlic Shrimp


With garlic, sherry, sun-dried tomatoes, onions, butter, olive oil, and fresh shrimp, this dish is bursting with flavor & so much goodness!

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  • 1 1/2 pounds large fresh wild shrimp, shells removed and de-veined (leave tails on for easier eating!)
  • 1 tablespoon olive oil
  • 6 ounces dried semi-cured/uncured Spanish chorizo, sliced
  • 1 cup yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1/2 cup sun-dried tomatoes in olive oil, drained and rough chopped
  • 1/2 cup dry sherry
  • 1/2 cup white wine
  • 1 teaspoon smoked paprika or hot Hungarian paprika if you like it spicy!
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 2 tablespoons butter (optional)
  • Serve with French or sourdough bread


Servings 8
Preparation time 5mins
Cooking time 15mins
Adapted from


Step 1

Slice chorizo and sauté over medium-high heat for about 1 minute on each side. Remove the meat from the pan and set aside.

Using the same pan, add chopped onions, and ½ teaspoon salt and pepper. Cook for 3 minutes then add garlic and sun-dried tomatoes, and continue to cook for one more minute.

Add half of the dry sherry and white wine, all the paprika, and another 1/2 teaspoon of salt. Allow the liquid to come up to a simmer, then add half the shrimp and cook for 2 minutes on each side (the shrimp should be opaque/pink and curled).

Remove the shrimp and set aside. Add the rest of the dry sherry and white wine, return the liquid to a simmer, and repeat the steps to cook the remaining shrimp.

Return the cooked chorizo and all the cooked shrimp to the pan, add 2 tablespoons of butter, and fold together. Let it cook for one more minute, serve warm with French or sourdough bread and garnish with chopped cilantro.

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