Best 4 Grilled Shrimp And Chorizo Skewers Recipes

**Grilled Shrimp and Chorizo Skewers: A Flavorful Medley of Grilled Delights**

Fire up your grill and prepare yourself for a tantalizing culinary journey with our grilled shrimp and chorizo skewers. These skewers are a delightful combination of succulent shrimp, smoky chorizo, and an array of colorful vegetables, all grilled to perfection. Marinated in a zesty blend of olive oil, garlic, paprika, and cumin, the shrimp and chorizo take on a vibrant flavor that will tantalize your taste buds. Accompanied by tender zucchini, bell peppers, and red onion, these skewers offer a symphony of flavors and textures that will leave you craving more. Grilled to perfection, the shrimp and chorizo become slightly charred, adding an irresistible smokiness to each bite. Whether you're hosting a summer barbecue or simply looking for a delicious and easy weeknight meal, these grilled shrimp and chorizo skewers are sure to impress. Dive into the delectable recipes provided and embark on a grilling adventure that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SHRIMP AND CHORIZO ON SKEWERS

Grilled Shrimp and Chorizo on Skewers image

Cutting chorizo on the bias ensures even cooking and a flavorful, charred bite. Pair it with shrimp for a summer recipe on skewers, which instantly becomes the perfect for outdoor dinner.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 45m

Number Of Ingredients 7

Ingredients

24 jumbo shrimp (about 2 pounds), peeled and deveined, tails intact
2 garlic cloves, minced
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice, plus 1 lime, cut into wedges
8 ounces dried chorizo, cut on the bias into sixteen 1-inch pieces
Coarse salt and freshly ground pepper
2 firm, ripe Hass avocados, halved, pitted, peeled, and cut into wedges

Steps:

Toss shrimp, garlic, oil, and lime juice in a large baking dish. Cover, and refrigerate, turning occasionally, for 30 minutes. Meanwhile, soak 8 wooden skewers in water.
Preheat grill to medium-high. Thread 3 shrimp and 2 slices chorizo onto each skewer, alternating pieces. Season with salt. Grill until shrimp are opaque and chorizo is slightly softened, about 3 minutes per side.
Arrange avocados on a platter. Squeeze lime wedges over avocados, and season with salt and pepper. Serve with shrimp-and-chorizo skewers.

GRILLED SHRIMP AND CHORIZO ON SKEWERS

Grilled Shrimp and Chorizo on Skewers image

Make and share this Grilled Shrimp and Chorizo on Skewers recipe from Food.com.

Provided by yogiclarebear

Categories Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

24 jumbo shrimp, peeled and deveined, tails intact (about 2 lbs)
2 garlic cloves, minced
1/4 cup extra virgin olive oil
2 tablespoons fresh lime juice
1 lime, cut into wedges
8 ounces chorizo sausage, links cut on the bias into sixteen 1 inch pieces
2 Hass avocadoes, halved, pitted, peeled, wedged
coarse salt & fresh ground pepper

Steps:

Soak 8 wooden skewers in water to prepare them for the grill.
Toss shrimp, garlic, oil, and lime juice in a large baking dish. Cover and marinate in the refrigerator for 30 minutes, turning occasionally.
Preheat grill to medium-high. Thread 3 shrimp and 2 slices of chorizo onto each skewer, alternating pieces. Season with salt.
Grill until shrimp are opaque and chorizo is slightly softened, about 3 minutes per side.
Arrange avocados on a platter. Squeeze lime wedges over avocados and season with salt and pepper. Serve with shrimp and chorizo skewers.

Nutrition Facts : Calories 619.7, Fat 47.5, SaturatedFat 11.7, Cholesterol 261.7, Sodium 1658.8, Carbohydrate 11.3, Fiber 5.2, Sugar 0.6, Protein 38.1

GRILLED SHRIMP AND CHORIZO SKEWERS WITH PIQUILLO GAZPACHO

Grilled Shrimp and Chorizo Skewers with Piquillo Gazpacho image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 15

Ingredients

16 extra large, 6 to 8 count, peeled and deveined shrimp
Coarse salt
1 lemon, zested and 1/2 lemon, juiced
Extra-virgin olive oil, for liberal drizzling
1 package (3/4-pound) chorizo cut into 16 thick slices on an angle (recommended: Gaspar's)
1 generous handful flat-leaf parsley
1 generous handful cilantro leaves
2 cloves garlic, cracked from skin
1 jar piquillo, Spanish roasted peppers - available in most markets, roasted red peppers may be substituted, about 1 cup packed, drained
1 can (28-ounces) fire-roasted tomatoes, diced or crushed
1 small yellow onion, coarsely chopped
1/2 seedless cucumber, peeled, chopped
2 ribs celery from heart, chopped
2 thick slices crusty bread, chopped
1 tablespoons hot sauce (recommended: Tabasco) for medium to spicy heat level, adjust to your own taste

Steps:

Preheat grill or grill pan over medium high heat.
Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle on extra-virgin olive oil, just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
Place 2 tablespoons, a palm full, of parsley on the cutting board with the lemon zest. Add 1/2 palm full of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop this mixture and reserve for sprinkling over shrimp and gazpacho.
Place remaining herbs and garlic in the food processor or a large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and process until smooth.
Grill shrimp and chorizo 3 to 4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of the bowls for dipping and dunking. Garnish with reserved parsley, cilantro and garlic mixture.

GRILLED SHRIMP AND CHORIZO SKEWERS

Grilled Shrimp and Chorizo Skewers image

This is a Rachael Ray 30 Minute Meals recipe that has been a staple of mine for a year or so. Includes a recipe for piquillo gazpacho to serve on the side. (Note: I have always used soft chorizo in place of the cured and "grilled" it on a stovetop grill pan and it turns out fine, though be sure to really compact it so they don't fall off)

Provided by EmilyStrikesAgain

Categories Pork

Time 18m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

16 peeled and deveined extra-large shrimp
coarse salt
1/2 lemon, juice of (and use the whole lemon, zested)
olive oil, for liberal drizzling
3/4 lb chorizo sausage, cut into 16 thick slices on an angle
1/2 cup flat leaf parsley
1/2 cup cilantro leaf
2 garlic cloves, cracked from skin
1 cup roasted red pepper, drained (piquillo)
1 (28 ounce) can fire-roasted tomatoes, diced
1 small yellow onion, coarsely chopped
1/2 seedless cucumber, seedless, chopped
2 celery ribs, from heart chopped
2 slices crusty bread, thick slices, chopped
1 tablespoon hot sauce (adjust to taste)

Steps:

Preheat grill or grill pan over medium high heat.
Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle of olive oil, just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer.
Place palmful of parsley on cutting board with the lemon zest. Add 1/2 palmful of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop mixture and reserve for sprinkling over shrimp and gazpacho.
Place remaining herbs and garlic in a food processor or large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and proceed until smooth.
Grill shrimp and chorizo 3-4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of bowls for dipping and dunking.
Garnish with reserved parsley, cilantro and garlic mixture.

Nutrition Facts : Calories 622.6, Fat 34.9, SaturatedFat 12.6, Cholesterol 216.1, Sodium 2729.3, Carbohydrate 35.1, Fiber 4.3, Sugar 7.6, Protein 42.3

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Do not overcook the shrimp. Cook them just until they are pink and opaque, about 2-3 minutes per side.
Serve the skewers immediately. This is when they will be the most flavorful.
If you are using wooden skewers, soak them in water for at least 30 minutes before grilling. This will help prevent them from burning.
To make the skewers even more flavorful, marinate the shrimp and chorizo in a mixture of olive oil, lemon juice, garlic, and herbs before grilling.
Serve the skewers with a dipping sauce of your choice. Some good options include chimichurri sauce, tzatziki sauce, or a simple vinaigrette.

Conclusion:

Grilled shrimp and chorizo skewers are a delicious and easy-to-make appetizer or main course. They are perfect for summer grilling and can be enjoyed by people of all ages. With a few simple tips, you can make grilled shrimp and chorizo skewers that are sure to impress your guests. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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