These grilled shrimp and chorizo skewers bring together plump, juicy shrimp with smoky Spanish sausage for a flavor-packed dinner that’s ready in under 30 minutes. I love how the spicy chorizo oils baste the shrimp as they grill, creating caramelized edges and bold, satisfying flavors. Whether you’re firing up the grill for a weeknight meal or entertaining friends, these grilled shrimp and chorizo skewers deliver restaurant-quality results right in your backyard.
SERVES: 4 | PREP: 15 MIN | COOK: 8 MIN | TOTAL: 23 MIN
Ingredients
For the Skewers
| Ingredient | Amount |
|---|---|
| Large shrimp (16-20 count), peeled and deveined | 1.5 lbs |
| Spanish chorizo, cut into 1-inch pieces | 12 oz |
| Red bell pepper, cut into 1-inch pieces | 1 large |
| Yellow bell pepper, cut into 1-inch pieces | 1 large |
| Red onion, cut into 1-inch pieces | 1 medium |
| Olive oil | 2 tablespoons |
| Smoked paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Fresh lemon juice | 2 tablespoons |
For Serving
| Ingredient | Amount |
|---|---|
| Fresh parsley, chopped | ¼ cup |
| Lemon wedges | 8 pieces |
| Crusty bread (optional) | 1 loaf |
Step-by-Step Instructions
Phase 1: Prep Work (10 minutes)
Step 1: Pat the shrimp completely dry with paper towels. This step is critical because dry shrimp will sear properly and develop those delicious charred spots, while wet shrimp will steam instead.
Step 2: Cut the chorizo into 1-inch thick rounds or half-moons if your sausage is large. The pieces should be thick enough to stay on the skewer but not so big that they overpower the shrimp.
Step 3: Chop your bell peppers and red onion into 1-inch squares. Try to keep them similar in size so everything cooks evenly on the grill.
Step 4: If using wooden skewers, soak them in water for at least 15 minutes. This prevents them from catching fire on the grill. I usually do this first before any other prep.
Phase 2: Seasoning (3 minutes)
Step 5: Place the dried shrimp in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and toss to coat evenly.
Step 6: Sprinkle the smoked paprika, garlic powder, salt, and black pepper over the shrimp. Use your hands to massage the seasonings into every piece, making sure each shrimp is well coated.
Step 7: Add the fresh lemon juice to the bowl and toss again. The acid will start working on the shrimp, adding brightness that cuts through the rich chorizo.
Phase 3: Assembly (5 minutes)
Step 8: Thread your skewers following this pattern: shrimp, chorizo, bell pepper, onion, then repeat. I like to start and end with shrimp for the best presentation.
Step 9: When threading shrimp, pierce through both the tail end and the thick part near the head. This creates a “C” shape that prevents the shrimp from spinning on the skewer when you flip them.
Step 10: Leave a small gap between each ingredient—about ¼ inch. This allows heat to circulate and helps everything cook at the same rate.
Step 11: Brush the assembled skewers with the remaining 1 tablespoon of olive oil. Pay special attention to the vegetables, which need that extra coating.
Phase 4: Grilling (8 minutes)
Step 12: Preheat your grill to medium-high heat (400-450°F). You should be able to hold your hand 5 inches above the grates for only 3-4 seconds—that’s the right temperature.
Step 13: Clean your grill grates thoroughly with a grill brush, then oil them using a paper towel dipped in vegetable oil held with tongs. This prevents sticking.
Step 14: Place the grilled shrimp and chorizo skewers on the grill, positioning them perpendicular to the grates so they don’t fall through.
Step 15: Cook for 4 minutes without moving them. You’ll see the shrimp edges turn pink and the chorizo start releasing its flavorful oils.
Step 16: Flip each skewer carefully using tongs. The chorizo should have nice grill marks, and you’ll smell the smoky paprika becoming fragrant.
Step 17: Cook for another 3-4 minutes on the second side. The shrimp are done when they’re pink throughout and opaque, with a firm texture—they should reach an internal temperature of 145°F.
Step 18: Remove the skewers to a clean platter immediately when done. Shrimp continue cooking from residual heat, so don’t leave them on the grill even for a minute extra.
Phase 5: Finishing (2 minutes)
Step 19: Sprinkle the hot skewers with fresh chopped parsley. The herbs add a bright, fresh contrast to the smoky flavors.
Step 20: Serve immediately with lemon wedges on the side. A squeeze of fresh lemon right before eating brightens the entire dish and cuts through the rich chorizo.
Chef’s Notes
Chorizo Selection Matters: Use Spanish-style cured chorizo, not Mexican fresh chorizo. The Spanish version is already cooked and firm enough to skewer, while Mexican chorizo is raw and crumbly, making it impossible to thread properly for grilled shrimp and chorizo skewers.
Shrimp Size is Key: Stick with 16-20 count shrimp—they’re large enough to stand up to the bold chorizo without overcooking. Smaller shrimp cook too fast and become rubbery, while jumbo shrimp take so long that your vegetables burn.
Temperature Control: The biggest mistake people make with these grilled shrimp and chorizo skewers is cooking over too high heat. Medium-high gives you caramelization without burning the chorizo, which has a tendency to char quickly because of its fat content.
Don’t Skip the Pat-Dry: I can’t stress enough how important it is to thoroughly dry your shrimp. Moisture creates steam instead of that beautiful sear, and you’ll miss out on the caramelized edges that make this recipe special.
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 42g
- Carbohydrates: 9g
- Fat: 19g
- Saturated Fat: 6g
- Fiber: 2g
- Sodium: 890mg
Creative Variations
Mediterranean Style: Replace the chorizo with Italian sausage and add cherry tomatoes and zucchini chunks. Finish with crumbled feta cheese and a drizzle of balsamic glaze. This lighter version pairs beautifully with grilled zucchini rollups with lemon basil ricotta for a complete Mediterranean feast.
Spicy Cajun Version: Season the shrimp with Cajun spice blend instead of paprika, and use andouille sausage in place of chorizo. Add chunks of corn on the cob between the ingredients for a Louisiana-style skewer that’s perfect for summer cookouts.
Asian-Inspired Twist: Marinate the shrimp in soy sauce, ginger, and sesame oil, then use Chinese sausage (lap cheong) instead of chorizo. Thread with pineapple chunks and red onion, then brush with a sweet chili glaze during the last minute of grilling.
Party Platter Version: Make smaller skewers using cocktail-sized portions—just 2 shrimp, 2 chorizo pieces, and 1 piece each of pepper and onion per skewer. These bite-sized versions work great as appetizers and look impressive on a platter alongside bowtie pasta & meatball skewers for a skewer-themed party spread.
Storage & Reheating
Refrigeration: Store leftover grilled shrimp and chorizo skewers in an airtight container for up to 2 days. Remove the ingredients from the skewers before storing to save space and prevent the wooden sticks from absorbing moisture.
Reheating: The best method is a quick reheat in a skillet over medium heat for 2-3 minutes. Add a splash of chicken broth or water to prevent drying. Avoid the microwave if possible—it makes shrimp rubbery.
Freezing: I don’t recommend freezing these skewers. Shrimp lose their texture when frozen after cooking, becoming mushy and unappetizing. The chorizo freezes fine, but the shrimp quality suffers too much.
Make-Ahead: You can assemble the skewers up to 4 hours ahead and keep them refrigerated. Brush with olive oil right before grilling. Don’t marinate longer than 30 minutes though, or the lemon juice will start “cooking” the shrimp.
Troubleshooting Common Problems
Problem: Shrimp are rubbery and overcooked. Solution: You’re leaving them on too long. Shrimp cook incredibly fast—just 3-4 minutes per side at medium-high heat. They should be opaque and pink but still have some give when pressed. Set a timer and don’t walk away from the grill.
Problem: Ingredients keep falling off the skewers. Solution: You’re either not threading them properly or using pieces that are too small. Make sure shrimp go through twice (tail and thick end), and cut your chorizo and vegetables to a full 1-inch size. If using wooden skewers, make sure they’re at least 10 inches long and ¼-inch thick.
Problem: Chorizo is burnt but shrimp is undercooked. Solution: Your grill is too hot. Reduce to medium heat (around 400°F) and give the skewers more space on the grates. The fat in chorizo can cause flare-ups, so keep a spray bottle of water handy to tame any flames that pop up.
Problem: Everything sticks to the grill grates. Solution: Two things went wrong—you didn’t oil the grates properly, or you tried to flip too soon. Oil the grates thoroughly before heating, and don’t touch the grilled shrimp and chorizo skewers for at least 4 minutes. They’ll naturally release when they’re ready to flip.
Problem: Vegetables are raw but shrimp is done. Solution: Your vegetable pieces are too large. Cut them to exactly 1-inch pieces, no bigger. You can also give bell peppers and onions a 2-minute head start on the grill before adding the shrimp skewers, or use thinner cuts that cook faster.
Equipment Essentials
- Grill (gas or charcoal) – Both work perfectly; charcoal adds extra smoky flavor
- Metal or wooden skewers – Metal are reusable; wooden must be soaked
- Grill brush – For cleaning grates before cooking
- Long-handled tongs – Essential for safe flipping
- Instant-read thermometer – Ensures shrimp hit 145°F
- Large mixing bowl – For seasoning the shrimp
- Sharp knife – For cutting chorizo and vegetables uniformly
- Cutting board – Preferably separate ones for meat and vegetables
- Basting brush – For applying oil to assembled skewers
- Serving platter – A large one that can hold all 8-10 skewers
Shopping List
Meat & Seafood Counter
- Large shrimp (1.5 lbs, 16-20 count per pound)
- Spanish chorizo (12 oz)
Produce Section
- Red bell pepper (1 large)
- Yellow bell pepper (1 large)
- Red onion (1 medium)
- Fresh parsley (1 bunch)
- Lemons (2 whole)
Pantry & Spices
- Olive oil
- Smoked paprika
- Garlic powder
- Salt
- Black pepper
Optional Items
- Wooden skewers (if not using metal)
- Crusty bread for serving
Success Secrets
1. Buy shrimp already peeled and deveined. Yes, it costs a bit more, but you’ll save 10 minutes of tedious prep work. Your time is valuable, and this convenience lets you focus on the fun part—grilling.
2. Use two parallel skewers instead of one. Thread each ingredient onto two skewers placed about 1 inch apart. This prevents everything from spinning when you flip them, making the cooking process so much easier and more even.
3. Let the grill do the work. Once you place the grilled shrimp and chorizo skewers down, resist the urge to move them around. Those beautiful grill marks only form when you leave them alone for the full 4 minutes.
4. Watch for the color change. Shrimp go from translucent gray to opaque pink-white as they cook. As soon as you see that transformation complete from head to tail, they’re done. There’s about a 30-second window between perfect and overcooked.
5. Save the chorizo drippings. Place a small aluminum pan under your skewers to catch the flavorful oils that drip off the chorizo. Use this liquid gold to brush over the finished skewers or as a dipping sauce for crusty bread—it’s absolutely packed with smoky, spicy goodness.
These grilled shrimp and chorizo skewers have become my go-to summer recipe because they look impressive but come together faster than ordering takeout. The combination of sweet shrimp and spicy sausage creates layers of flavor that keep everyone coming back for seconds.
