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These skewers are super easy and super tasty. They are one of our summer grilling favorite recipes.
Easy Summer Grilling
We have this recipe on repeat all year round. They are perfect for hot summer grilling days but they are also an easy and fancy-looking appetizer for the holidays or a super bowl party. We just use an indoor grill pan when the weather isn’t cooperating.
Simple Ingredients
- Shrimp – Shrimp size matters for this recipe. I recommend using extra large-sized shrimp which is a 12-15 count size. I like to use pink Gulf coast shrimp because they have a slightly sweet taste. But, I can’t always find pink shrimp so I use whatever my market has in stock. You can also use frozen shrimp, just be sure to thaw them according to the package instructions.
- Chorizo – For this recipe, use Spanish or Portuguese chorizo because they are par-cooked like Kielbasa. Mexican chorizo is raw and crumbles when you slice it.
Let’s Make Shrimp and Chorizo Skewers
- Preheat the grill to 375°.
- Clean and devein the shrimp (this can be done ahead of time). Leave the tails on the shrimp.
- Slice and chorizo into 1/2-inch thick medallions.
- Thread the shrimp and chorizo onto wooden or metal skewers.
- Mix the red pepper flakes with olive oil and brush the shrimp and chorizo skewers on both sides.
- Place the skewers on the grill and cook until the shrimp turn opaque which will take about 4 minutes per side depending on the temperature of the grill.
- Serve hot or at room temperature.
Krazy Kitchen Mom Tips
- When using wooden or bamboo skewers, soak them in water 2-4 hours before using them so they don’t burn on the grill.
- Spray the skewers with non-stick cooking spray before adding the shrimp and chorizo so they slide off easily after cooking.
- We like to serve these with dipping sauces. I use bottled cocktail sauce, bottled spicing mango dipping sauce, and cocktail/mayo sauce. To make the cocktail mayo sauce, mix equal parts bottled cocktail sauce and mayonnaise.
More KKM Shrimp Recipes
- Shrimp Boil Kabobs
- Lemon Parsley Grilled Shrimp Skewers
- Za’atar Shrimp and Cauliflower Rice
- Mexican Style Shrimp Cocktail
Shrimp and Chorizo Skewers
These skewers are super easy and super tasty. They are one of our summer grilling favorite recipes.
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Servings: 4 servings
Ingredients
- 1 lb. 12-15 count extra-large shrimp
- 1 large link of chorizo
- 2 tbsp extra virgin olive oil
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat the grill to 375°.
- Clean and devein the shrimp (this can be done ahead of time). Leave the tails on the shrimp.
- Slice and chorizo into 1/2-inch thick medallions.
- Thread the shrimp and chorizo onto wooden or metal skewers.
- Mix the red pepper flakes with olive oil and brush the shrimp and chorizo skewers on both sides.
- Place the skewers on the grill and cook until the shrimp turn opaque which will take about 4 minutes per side depending on the temperature of the grill.
- Serve hot or at room temperature.
Notes
Krazy Kitchen Mom Tips
- When using wooden or bamboo skewers, soak them in water 2-4 hours before using them so they don’t burn on the grill.
- Spray the skewers with non-stick cooking spray before adding the shrimp and chorizo so they slide off easily after cooking.
- We like to serve these with dipping sauces. I use bottled cocktail sauce, bottled spicing mango dipping sauce, and cocktail/mayo sauce. To make the cocktail mayo sauce, mix equal parts bottled cocktail sauce and mayonnaise.
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