Garlic Shrimp with Chorizo
- Brian Page
- Aug 28
- 2 min read
The Garlic Shrimp with Chorizo is cooked entirely in a rice cooker. Chorizo and paprika add smoky flavors, followed by crunch red peppers and lemon juice at the end. Jumbo shrimp work best because they won't overcook.
This recipe serves a family of 4-6.
Garlic Shrimp with Chorizo Ingredients
2 tablespoons olive oil
1 tablespoon sherry
1 teaspoon paprika
6 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 pound peeled and deveined jumbo shrimp
6 ounces fully-cooked chorizo, casings removed, chopped
1 red bell pepper, finely chopped
1 small onion, thinly sliced
2 cups long-grain rice
Pinch crushed red pepper flakes
1 cup fresh flat-leaf parsley, finely chopped, plus more for serving
Juice of 1/2 lemon, plus slices for serving
Garlic Shrimp with Chorizo Instructions
Combine the olive oil, sherry, paprika, garlic, 1/2 teaspoon salt, and a few grinds of black pepper in a medium bowl. Mix in the shrimp until well combined. Place aside.
Add the chorizo, red pepper, and onion to a 6-quart rice cooker. Add the rice, red pepper flakes, 1/2 teaspoon salt, and some black pepper. Put 3 cups of water in the cooker, then add the shrimp, making sure all the garlicky oil is absorbed. Cook the rice according to the manufacturer's instructions in the rice cooker. (Depending on your rice cooker, this should take 30 to 35 minutes.)
Transfer the shrimp to a plate using tongs. Make sure to mix everything together well, from the bottom of the pot, before adding the parsley and lemon juice to the rice mixture. Serve the rice with the shrimp, sprinkled with parsley and lemon juice, if desired.
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