Skip to main content

Chorizo and Shrimp

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


  • 3 tablespoons olive oil, divided
  • 1 pound chorizo, cut on bias 1/2-inch thick
  • 1 pound medium-large shrimp, deveined and tails left on
  • Salt and pepper
  • 4 cloves garlic, chopped
  • Zest and juice 1 lemon, divided
  • 1 teaspoon chili flakes or 1 small red chili, finely chopped
  • 1/2 cup sherry
  • 1/2 cup flat-leaf parsley, chopped


Heat a tablespoon of EVOO, 1 turn of pan, in a skillet over medium-high heat. Add chorizo and render fat, 2 minutes. Remove chorizo with a slotted spoon to a plate then add remaining EVOO, 2 tablespoons, and the shrimp. Season with salt and pepper, toss 2 minutes then add garlic, lemon zest and chili. Toss 2 minutes more, add sherry, toss to deglaze pan then add lemon juice and toss again. Add chorizo back to the pan and toss chorizo and shrimp with parsley to serve.

Rachael Ray