Spicy Shrimp Chorizo Stew is the perfect easy recipe with a bit of kick to liven up your weeknight dinner. Layers of shrimp, chorizo, spice, citrus and couscous come together for a healthy gluten-free dish.
I’ve never understood the cooking with shrimp fears. I have heard so many times, “I am scared to cook with shrimp.”
People, shrimp is the king of quick and easy. Plus they are perfect for when you don’t know what you want to make for dinner and when you have nothing in the fridge.
I always keep a bag of frozen shrimp on hand. Most shrimp is frozen soon after being caught, so the freshest shrimp is the kind you buy in the freezer aisle rather than the thawed stuff at the supermarket fish counter.
Getting your shrimp thawed is no big thing. You can thaw your shrimp overnight in the fridge, or for faster thawing, take the shrimp out of its package, put it in a colander and let cold water run over your shrimp. The shrimp should be ready to cook in record time, like lickity split time.
Why you want to make this spicy shrimp chorizo stew.
Not only is this done in 30 minutes but it is packed with so much flavor and protein. Not to mention vitamins and minerals like selenium and zinc. Selenium protects your cells from damaging free radicals, and helps you make thyroid hormones. Zinc nourishes your cell membranes and activates almost 100 enzymes important to your health. All good stuff.
This recipe definitely has a bit of kick with that hot sauce which flavors and marinades that shrimp
Tossing in some asparagus for a bit of green and lemon zest and juice to keep it all fresh and zingy! Once everything is cooked, tossed and flavored, I like to just place the pan in the middle of the dinner table with a big spoon and let everyone serve themselves.
I also like to put the hot sauce bottle out there for those crazy few who want even more spicy kick.
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- 3 tablespoon unsalted butter melted, or ghee
- 2 tablespoons hot pepper sauce {I used Franks}
- 2 cloves garlic, minced
- Juice of 1 organic lemon, plus 2 teaspoons grated peel
- 2 teaspoons sweet smoked paprika
- 16 jumbo shrimp, deveined and peeled with tail removed
- 3/4 pound chorizo sausage, casings removed, cut into slices {about 3 sausages}
- 1 bunch of asparagus, trimmed and cut into 1/2” pieces
- 1 cups low sodium vegetable broth
- 2 cups gluten free couscous
- 1-2 tablespoons of Cilantro, chopped
- In a medium bowl toss together the shrimp, 3 tablespoons of melted butter, hot sauce, garlic, lemon juice and paprika. Set aside for 10 minutes.
- In a medium saucepan cook couscous according to directions, drain and set aside.
- Heat a large saucepan over medium high heat and add shrimp all the sauce, asparagus, chorizo and vegetable broth. Cook turning all the ingredients making sure that the shrimp gets cooked on both sides. It should take 3-4 minutes per side of shrimp for a total cooking time of 8 minutes. Broth will reduce down a bit.
- Lower heat to low and lemon zest and drained couscous to the pan and toss to coat. Remove from heat and let stand for 5 minutes. Toss in cilantro and serve.
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Dear Amy, I don’t think there is anything more delicious than chorizo and shrimp…this stew sounds marvelous! What a beautiful meal. xo, Catherine
Thank you Catherine, they do make a perfect flavor combo.