Today, I\u2019m stoked to share my Garlic Chorizo Shrimp recipe\u2014an easy, flavor-packed dish inspired by my recent travels to Spain with Campo Grande<\/a>! It\u2019s my take on Gambas al Ajillo, a classic garlic shrimp scampi dish that\u2019s simple to cook yet is surprisingly complex flavorwise.<\/p>\n The twist? Jam\u00f3n fat adds a nutty, slightly funky depth, while smoky chorizo sausage brings the perfect kick of heat. Campo Grande<\/a> provided us with some of the best ingredients, and atmosphere, for this cook. Whether you\u2019re cooking for a special occasion or Friday night\u2019s dinner for two, this shrimp dish is well worth the effort of peeling and deveining those shrimp!<\/p>\n<\/div>\n Everyone loves a shrimp dish\u2014plus, you can eat shrimp a million different ways and never get bored. In this Spanish recipe, the jam\u00f3n fat adds a unique flavor twist that olive oil or butter can\u2019t match. And the Iberico chorizo, well, don\u2019t even get me started on that deliciousness! <\/p>\n The spicy kick of sliced chorizo pairs beautifully with the garlicky shrimp, fresh parsley, and a squeeze of lemon juice. Even better, it\u2019s simple, satisfying, and perfect for sharing with friends over a glass of\u00a0dry white wine. Plus, it\u2019s ready in just 20 minutes\u2014ideal for those last-minute dinner ideas.<\/p>\n Spain is part of the Iberian Peninsula, and southern Spain is home to the black Iberian pig. These pigs roam free in the region\u2019s natural forest and eat mostly acorns. That diet gives the meat a really interesting nutty flavor.<\/p>\n Plus, black Iberian pigs are bred to contain a higher fat content than other pig breeds, so the meat is super tender and juicy. Secreto steaks are a unique cut from the Iberian pig. The name comes from it being a \u201csecret\u201d cut, because it\u2019s hidden near the shoulder.<\/p>\n<\/div>\n If you\u2019re craving more shrimp recipes, check out Stuffed Shrimp<\/a>, Shrimp Alfredo<\/a>, Salmon Wrapped Shrimp<\/a>, and Garlic Butter Shrimp<\/a>. Chorizo fan? Don\u2019t sleep on Chorizo Smashburgers<\/a>, Chorizo Smash Tacos<\/a>, Chorizo Stuffed Porchetta<\/a>, and Smoked Chorizo Queso<\/a>. So many options, so little time! <\/strong><\/p>\n Now that you know what to grab from the grocery store, you can start to get the full picture of why this recipe is so freakin\u2019 delicious. Whether you\u2019re reminiscing about tapa restaurants in Spain or creating your own Mediterranean vibes at home, this dish should be a contender for any night of the week.\u00a0<\/p>\n Grab a small paring knife and then slice a shallow line down the back of the shrimp. Use the tip of the knife to pull out the vein, or just rinse it off under cold water. It\u2019s super quick and also makes sure your shrimp cook evenly every time.<\/p>\n<\/div>\n To kick things off, start by preheating your fire to\u00a0medium-high heat, around 350F. Once ready, place your cast\u00a0iron skillet\u00a0over the fire to heat up for about a minute. Next, add the jam\u00f3n fat and let it melt down, thus creating that\u00a0smoky flavor\u00a0base.<\/p>\n Next, toss in your\u00a0sliced chorizo\u00a0and then let it cook for\u00a02-3 minutes. Remove it with a\u00a0slotted spoon\u00a0and then set it aside. Add the minced garlic and let it sizzle until\u00a0golden brown, about 90 seconds. <\/p>\n Now, it\u2019s shrimp time. Lay the tasty crustaceans in a\u00a0single layer, without overcrowding, because you want them to cook evenly. Sprinkle in cayenne peppers, a\u00a0little salt, and then some\u00a0sweet paprika\u00a0for that signature Spanish heat.<\/p>\n Next up, flip the shrimp after 90 seconds and deglaze the skillet with\u00a0lemon juice. Scrape up the\u00a0browned bits\u00a0from the\u00a0bottom of the pan\u00a0to amp up the flavor. Finally, stir the chorizo back in and then let everything cook for another 2 minutes until the shrimp are just done. <\/p>\n Pull the skillet off the fire and then garnish with\u00a0fresh parsley. Serve it up with toasted\u00a0crusty bread\u00a0to soak up all the insanely good flavors, and enjoy. Cheers!<\/p>\n This dish pairs beautifully with a glass of sauvignon blanc or an ice-cold light beer. For sides, try cauliflower rice, Spanish rice, or even a handful of Marcona almonds for some crunch. <\/p>\n Want to keep the tapas vibe going? Serve your garlic chorizo shrimp with hot paprika-dusted roasted potatoes or a mix of briny olives. And whatever you do, don\u2019t skip the crusty bread\u2014it\u2019s perfect for soaking up all that garlicky goodness.<\/p>\n If you somehow have leftover garlic chorizo shrimp, store them in an airtight container in the fridge, where they\u2019ll stay fresh for up to 2-3 days. To reheat, use low heat in a skillet to avoid overcooking the shrimp. Add a splash of broth with a squeeze of lemon to bring back moisture and flavor. Leftovers also work great tossed in a salad, with pasta, or served over rice for another quick and tasty meal.<\/p>\n \u200b<\/strong>Yes, just make sure to thaw them first. A quick soak in a\u00a0mixing bowl\u00a0of cold water will do the trick.<\/p>\n<\/p><\/div>\n Campo Grande<\/a> brings all the epic flavors of Spain right to your kitchen. You can bring the premium Spanish quality vibes home with Ib\u00e9rico meats, heirloom Spanish quail, and 100% grass-fed & finished vaca vieja beef. Check out their awesome curated boxes<\/a>, or build your own<\/a>. <\/p>\n<\/p><\/div>\n When it comes to complementing your garlic chorizo shrimp, go for a crusty bread like a French baguette or sourdough. Optional: toast it over the hot grill for a golden brown finish.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Get The Cookbooks!<\/p>\n All the major tastes\u2014salty<\/strong>, sour<\/strong>, sweet<\/strong>, bitter<\/strong>, and umami<\/strong>\u2014are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma<\/strong>, heat<\/strong>, and texture<\/strong>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n Preheat a medium high heat fire (around 350F) for direct cooking. Add a cast iron skillet to the fire about 1 minute before cooking.<\/p>\n<\/li>\n First, add your jam\u00f3n fat to melt in the skillet. <\/span><\/p>\n<\/li>\n Next, add the sliced Spanish chorizo to cook for 2-3 minutes. <\/span><\/p>\n<\/li>\n Pull out the chorizo and add then minced garlic and let it brown for 90 seconds. <\/span><\/p>\n<\/li>\n Once the garlic is browned, add all of your shrimp to the skillet (make sure to not overcrowd the pan), season with cayenne peppers, salt & pepper then cook for about 90 seconds on the first side. <\/span><\/p>\n<\/li>\n Flip the shrimp over and then deglaze the skillet with lemon juice. <\/span><\/p>\n<\/li>\n Stir in the chorizo and continue to cook the shrimp for another 1-2 minutes until fully done. When the shrimp are done, pull the whole skillet off the fire to cool.<\/span><\/p>\n<\/li>\n Garnish the skillet with chopped parsley and crusted bread. Serve and enjoy!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Grab a small paring knife and slice a shallow line down the back of the shrimp. Use the tip of the knife to pull out the vein, or just rinse it off under cold water. It\u2019s super quick and makes sure your shrimp cook evenly every time.<\/span><\/p>\n<\/div>\n Calories: <\/span>305<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>8<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>38<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>292<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>206<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>556<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>63<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>147<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":" Today, I\u2019m stoked to share my Garlic Chorizo Shrimp recipe\u2014an easy, flavor-packed dish inspired by my recent travels to Spain with Campo Grande! It\u2019s my take on Gambas al Ajillo, a classic garlic shrimp scampi dish that\u2019s simple to cook yet is surprisingly complex flavorwise. The twist? Jam\u00f3n fat adds a nutty, slightly funky depth, […]<\/p>\n","protected":false},"author":1,"featured_media":65043,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[35177,20512,20515,35178,1643,1074,14416,35179,17791,17507],"dealstore":[],"offerexpiration":[],"class_list":["post-65042","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-campo-grande","tag-cast-iron","tag-cast-iron-skillet","tag-chorizo","tag-cooking","tag-fire","tag-garlic","tag-garlic-shrimp","tag-shrimp","tag-skillet"],"yoast_head":"\n![\"The](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/01\/Chorizo-Garlic-Shrimp_Cover-Image.jpg\")
<\/figure>\nWhy You\u2019ll Love Garlic Chorizo Shrimp<\/h2>\n
![\"Chorizo](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/01\/A-Bite-of-Shrimp-on-Bread.jpg\")
<\/figure>\nWhy Ib\u00e9rico Pork Is So Special<\/strong><\/h2>\n
Ingredients Round-Up<\/h3>\n
\n
![\"The](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/01\/Dish-Overlooking-Catedral-de-Sevilla.jpg\")
<\/figure>\nEasiest Way to Devein a Shrimp<\/h2>\n
How to Make Garlic Chorizo Shrimp<\/h2>\n
![\"Shrimp](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/01\/Sauteing-Chorizo-and-Shrimp.png\")
<\/figure>\nWhat to Serve with Garlic Chorizo Shrimp<\/h2>\n
![\"The](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/01\/Plated-Chorizo-Garlic-Shrimp.jpg\")
<\/figure>\nMore Shrimp Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n
Leftovers & Reheating Instructions for Shrimp<\/h2>\n
![\"Derek](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/01\/Derek-Holding-Dish.jpg\")
<\/figure>\nFAQs for Chorizo Garlic Shrimp<\/h2>\n
![\"\"](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2023\/03\/cookbooks.png\")
<\/figure>\n<\/div>\nFlavor X Fire & FOOD X Fire<\/h2>\n
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EASIEST WAY TO DEVEIN A SHRIMP<\/h6>\n