Shrimp and chorizo skewers

Prep 25 min
Plus Barbecuing Time: 5 minutes
Makes 8 Servings

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wooden skewers
3 tbsp
1 tsp
smoked paprika
1 tsp
1/4 tsp
1 kg
peeled large shrimp, thawed
500 g
cured chorizo sausage


  • Soak skewers in warm water for 20 min. Preheat barbecue to medium. In a large bowl, stir lemon juice, paprika, oregano and salt together. Pat shrimp dry. Add to lemon-juice mixture. Toss to coat. Let stand for 15 min. Meanwhile, cut chorizo into 1-in. pieces. Carefully thread shrimp and chorizo alternately on skewers. Barbecue until shrimp are pink and chorizo is warm, 2 to 3 min per side.

Kitchen Tip:

Use kielbasa instead of smoked cooked chorizo.


Calories 373, Protein 38 g, Carbohydrates 2 g, Fat 23 g, Sodium 1026 mg.
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