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Home » Appetizers and Snacks » Shrimp and Chorizo Skewers

Shrimp and Chorizo Skewers

Last Updated on July 25, 2021. Originally Posted on April 5, 2022 By Laura Franco / Leave a Comment

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These skewers are super easy and super tasty. They are one of our summer grilling favorite recipes. via @krazykitchenmomThese skewers are super easy and super tasty. They are one of our summer grilling favorite recipes. via @krazykitchenmomThese skewers are super easy and super tasty. They are one of our summer grilling favorite recipes. via @krazykitchenmomThese skewers are super easy and super tasty. They are one of our summer grilling favorite recipes. via @krazykitchenmom

These skewers are super easy and super tasty. They are one of our summer grilling favorite recipes.

platter of shrimp and chorizo skewers with bread and olives

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

ingredients to make shrimp and chorizo skewers
  • 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

  1. Preheat the grill to 375°.
  2. Clean and devein the shrimp (this can be done ahead of time). Leave the tails on the shrimp.
  3. Slice and chorizo into 1/2-inch thick medallions.
  4. Thread the shrimp and chorizo onto wooden or metal skewers.
  5. Mix the red pepper flakes with olive oil and brush the shrimp and chorizo skewers on both sides.
  6. 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.
  7. Serve hot or at room temperature.
two photos showing how to make shrimp and chorizo skewers

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.
small plate with a shrimp and chorizo skewer, two olives and a slice of toasted bread

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.
Print Pin Rate
Course: Appetizer/Snack/Brunch, Appetizers/Side Dish, dinner
Cuisine: Amercian
Keyword: kabobs, summer grilling
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4 servings
Author: Laura Franco

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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Last Updated: July 25, 2021

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