These Shrimp and Spanish Chorizo Bites are the perfect crowd-pleasing appetizer.
Juicy shrimp marinated in garlic, herbs, and sherry, paired with smoky Spanish chorizo, and quickly seared to perfection—these little bites pack massive flavor and come together in no time!
Why You’ll Love These Shrimp and Spanish Chorizo Bites
Quick and easy – ready in about 30 minutes (plus marinating time)
Full of bold Spanish flavors – garlic, oregano, sherry, and chorizo
Perfect for parties, tapas nights, or appetizers
Simple ingredients – easy to find at any grocery store
Elegant yet easy – impress your guests effortlessly
Naturally gluten-free
What You’ll Need (Ingredient Highlights)
Medium shrimp – peeled and deveined
Spanish chorizo – cured and sliced into 1/4-inch rounds
Garlic – finely minced for aromatic depth
Dried oregano – earthy, herbal flavor
Red wine vinegar – adds brightness and tang
Dry Sherry – classic Spanish touch for depth
Extra virgin olive oil – rich and smooth
Fresh flat-leaf parsley – for a burst of freshness
Pro Tips Before You Start
Use Spanish chorizo (cured) rather than Mexican chorizo (raw)
Marinate the shrimp for at least 30 minutes to infuse flavor
Don’t overcrowd the skillet – sear in batches for even browning
Use sturdy toothpicks or small skewers to secure shrimp and chorizo
Serve immediately for the best texture and flavor
How to Make Shrimp and Spanish Chorizo Bites
Marinate the shrimp
In a medium bowl, toss shrimp with minced garlic, dried oregano, red wine vinegar, dry sherry, and 1/4 cup of olive oil.
Cover and refrigerate for 30 minutes.
Assemble the skewers
Skewer one shrimp and one slice of chorizo onto a wooden toothpick or small skewer.
Repeat with remaining shrimp and chorizo.
Sear the bites
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Working in batches, add several skewers and sear for about 3–4 minutes, turning once, until shrimp are opaque and chorizo is lightly browned.
Garnish and serve
Transfer cooked bites to a serving platter.
Sprinkle with chopped parsley and serve immediately.
What to Serve It With
Spanish tapas platter – olives, Manchego cheese, marinated peppers
Crusty baguette slices
Simple green salad
Garlic aioli – for dipping
Chilled white wine or sangria
Variations / Substitutions
Substitute dry white wine if you don’t have sherry
Add a sprinkle of smoked paprika for extra smoky flavor
Swap parsley for fresh cilantro for a different herbal note
Use turkey chorizo for a lighter option
Add a dash of chili flakes to the marinade for some heat
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 2 days
Reheat: Gently warm in a skillet over medium heat
Best served fresh – shrimp can become rubbery if overcooked after reheating
Not freezer-friendly – best enjoyed immediately after cooking
FAQs
Can I grill these instead of using a skillet?
Yes! Grill over medium-high heat for 2–3 minutes per side.
What kind of chorizo should I use?
Use cured Spanish chorizo, not raw Mexican chorizo.
How far ahead can I marinate the shrimp?
You can marinate the shrimp up to 2 hours ahead, but no longer to avoid over-curing.
Can I make these bites ahead of time?
You can assemble the skewers ahead, but cook them just before serving for the best taste.
What’s a good substitute for dry sherry?
Dry white wine or apple cider vinegar can be used in a pinch.
Are these spicy?
Spanish chorizo has a mild smokiness; if you want spicier bites, choose a spicier chorizo variety.
Can I use frozen shrimp?
Yes, thaw completely and pat dry before marinating.
Final Thoughts
These Shrimp and Spanish Chorizo Bites are an irresistible combination of smoky, savory, and juicy flavors—all packed into a perfect two-bite appetizer.
Whether you’re hosting a tapas night or just want an impressive but easy starter, these little skewers will steal the show!
Shrimp and Spanish Chorizo Bites
Ingredients
- 1/2 pound medium shrimp about 30 shrimp, peeled and deveined
- 1 7.9-ounce package Spanish chorizo, sliced into 1/4-inch rounds
- 1 clove garlic finely minced
- 1/2 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 1 tablespoon dry sherry
- 1/4 cup extra virgin olive oil plus more for cooking
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- In a bowl, combine shrimp, garlic, oregano, vinegar, sherry, and 1/4 cup olive oil.
- Toss and marinate in the fridge for 30 minutes.
- Skewer one shrimp and one chorizo slice onto a toothpick.
- Repeat with remaining ingredients.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- See full steps with tips & photos → https://wimpysdiner.net/shrimp-and-spanish-chorizo-bites/
Notes
- For a spicier kick, use hot Spanish chorizo.
- If toothpicks are unavailable, small skewers can be used.
- These bites pair well with a crisp white wine or a light beer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently before serving.
