Spicy Chorizo and Shrimp

Spicy chorizo and shrimp? Yes, please! In my opinion, you add a tasty pork with fat like chorizo or bacon, it’s going to be delicious.

Before I go any further with this post about this delicious spicy chorizo and shrimp dish, I apologize for the lack of prep photos. This recipe was a bit spontaneous and I totally forgot to stop to take pictures as I went along. I was actually recording for my Instagram stories and got caught up in the moment! Lol! That’s my story and I am sticking to it. I have a feeling I am going to be preparing this dish again very soon. I will take pictures and add them to the post, I promise.

Spicy Chorizo and Shrimp

If you ask me, savory, fatty pork and shrimp are perfect together!

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Course: Appetizer

Cuisine: Mexican

Prep Time: 20 minutes

Cook Time: 16 minutes

Total Time: 36 minutes

Servings: 4 Servings

Ingredients

Ingredients

• 12 jumbo shrimp peeled and cleaned
• salt and pepper
• Grapeseed oil
• 1 cup of Mexican chorizo
• 1/3 cup onion finely diced
• 2 cloves of garlic minced
• 1/4 cup Ranchero Salsa see link
• 8 corn tostadas
• 1 cup nopalitos previously cooked and diced
• Avocado sliced
• Lime wedges
• Cilantro

Instructions

Directions

• Once you clean the shrimp, you can either remove the tails or leave them on. Season lightly with salt and pepper on both sides. Set aside.
• Add 2 tablespoons of oil to a skillet and heat to medium. After a a few minutes, add the shrimp. Sear for just 2 minutes per side. Remove and transfer to a clean plate.
• In that same skillet, add a drizzle more of oil. Add the chorizo and cook for 5 minutes. Crumble the chorizo as it cooks.
• After 5 minutes, add the onion and garlic. Add a pinch of salt and pepper and cook for a few minutes.
• Add the shrimp back in. Also mix in the ranchero salsa. Stir well to combine. Cook for just another 2 minutes. Serve right away.
• To serve, add some nopalitos to a tostada. Add spicy chorizo and 3 jumbo shrimp. Garnish with avocado, lime and cilantro. Serve with extra tostada.

Notes

If you like, you could chop the shrimp into small pieces before cooking. It is easier to serve for tacos or when it’s an appetizer for more people. The photos only show 7 jumbo shrimp, but I adjusted the quantity to serve 4 as an appetizer.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Ranchera Salsa

One of my favorite of salsa recipes prepared with dried chile is this recipe for salsa ranchera. Click onto the link to see the full recipe and why it has a special place in my heart. https://pinaenlacocina.com/dried-chiles-staples-of-a-mexican-kitchen/

The delicious traditional spicy chorizo used for this recipe was a gift shipped to me from California. It is a family owned small business producing their own chorizo. I believe that it’s so important to support small family owned business when possible. This is not a paid or sponsored post. My parents owned their own food business, so I know what it’s like to try and make a living being self employed. Here is the link to Chemo’s Chorizo. Tell Chemo I sent you! https://chemoschorizo.com/