Shrimp & Chorizo Skewers with Roasted Pepper Sauce (Easy Appetizer!)

Get ready to impress your guests with these incredible Shrimp and Chorizo Appetizer Skewers! This recipe features juicy marinated shrimp paired with flavorful Spanish chorizo, pan-seared until perfect, and served with a vibrant, slightly smoky roasted red pepper sauce. I absolutely love serving these Shrimp and Chorizo Appetizers because they look so elegant arranged in shooter glasses with the sauce, but they are surprisingly easy to make. It’s one MUST-make appetizer for any special occasion, holiday, or spring gathering!

Why You’ll Love These Shrimp and Chorizo Appetizers

• Incredible Flavor Combination: Salty, smoky chorizo perfectly complements the sweet shrimp, zesty marinade, and roasted pepper sauce.
• Elegant Presentation: Serving the skewers in shooter glasses with the sauce makes for a stunning party appetizer.
• Easy to Prepare: The components can be prepped ahead, and the skewers cook in minutes.
• Perfect Party Food: Bite-sized, easy for guests to handle, and packed with flavor.
• Unique & Memorable: A delicious departure from standard party appetizers.

Ingredients for Shrimp and Chorizo Appetizers

Here’s what you’ll need to create this impressive appetizer. The full list with measurements is in the recipe card below.

Shrimp & Chorizo Skewers

• Medium shrimp, raw, peeled and deveined (Shellfish)
• Spanish chorizo, sliced into rounds (Cured Meat)
• Olive oil (Oil)
• Garlic clove, finely minced (Aromatic)
• Italian seasoning (Spice Blend)
• Lemon juice (Acid)
• Salt (Seasoning) (Added based on instructions)
• Fresh cracked black pepper (Spice) (Added based on instructions)

Roasted Bell Pepper Sauce (“Soup”)

• Red bell peppers (Vegetable)
• Crushed tomatoes (Canned Tomato Product)
• Sugar (optional) (Sweetener)
• Salt (Seasoning)
• Red chili pepper flakes (adjust to taste) (Spice)

Garnish

• Fresh chopped parsley or cilantro (Herb)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the bold flavors in these Shrimp and Chorizo Appetizers, but here are some variations:

• Different Sausage: Use Portuguese linguica or another firm, cured sausage instead of Spanish chorizo. (Note: Do not use soft Mexican chorizo).
• Add Veggies to Skewers: Thread cherry tomatoes or chunks of bell pepper onto the skewers along with the shrimp and chorizo.
• Make it Spicier: Add more red pepper flakes to the sauce or a pinch of cayenne to the shrimp marinade.
• Different Sauce: Serve with a garlic aioli, romesco sauce, or pesto instead of the roasted pepper sauce.
• Grilled Version: Thread onto longer skewers and grill instead of pan-searing for a smoky flavor.

How to Make Shrimp and Chorizo Appetizers

Let me show you how to make these impressive Shrimp and Chorizo Appetizers:

Marinate the Shrimp

1. In a medium bowl, I combine the raw, peeled, and deveined shrimp with the minced garlic, Italian seasoning, lemon juice, and 1/4 cup of extra-virgin olive oil.
2. I toss everything gently to coat the shrimp well.
3. I cover the bowl and let the shrimp marinate in the refrigerator for about 30 minutes.

Make the Roasted Pepper Sauce

1. In the meantime, I prepare the roasted bell pepper sauce. I cut the red bell peppers into quarters and remove the seeds and membranes.
2. I roast the bell peppers until they are charred all over. My favorite quick method is using a hot cast iron skillet on the stovetop, turning them frequently. You can also roast them under the broiler or directly over a gas flame.
3. Once charred, I transfer the hot peppers to a bowl and cover it tightly with plastic wrap. I let them steam until they are cool enough to handle.
4. Then, I easily peel and discard the charred skin.
5. I transfer the roasted pepper flesh to a blender and add the crushed tomatoes, salt, optional sugar, and chili pepper flakes.
6. I pulse until the sauce is smooth.
7. I divide this roasted pepper sauce among small shooter glasses or small dipping bowls and set them aside.

Assemble and Cook Skewers

1. I take the marinated shrimp out of the refrigerator.
2. I skewer one shrimp and one round of chorizo onto small wooden toothpicks or appetizer skewers. I repeat this process until all the shrimp and chorizo are used.
3. Working in batches to avoid overcrowding, I heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. I place a few skewers into the hot pan and sear them on both sides until the shrimp are pink, opaque, and cooked through, and the chorizo is lightly browned and slightly crispy. This takes about 3 to 4 minutes total (1.5 – 2 minutes per side).
5. I season the cooked skewers lightly with salt and pepper.
6. Repeat with remaining skewers.

Serve

1. I arrange each cooked Shrimp and Chorizo Appetizer skewer into a shooter glass containing the roasted bell pepper sauce.
2. I garnish with fresh chopped parsley or cilantro.
3. Serve immediately

Tips and Tricks for the BEST Shrimp & Chorizo Bites

Here are my secrets for making these Shrimp and Chorizo Appetizers truly exceptional:

• Use Spanish Chorizo: Look for firm, cured Spanish chorizo (usually found near salami), not fresh Mexican chorizo which needs to be cooked like ground meat.
• Don’t Overcook Shrimp: Shrimp cooks very quickly! Cook just until pink and opaque for the most tender texture.
• Peel Roasted Peppers Easily: Steaming the charred peppers in a covered bowl makes the skin peel off effortlessly.
• Hot Pan for Searing: Ensure the skillet is properly heated before adding the skewers to get a nice sear on the shrimp and chorizo.
• Serve Warm: These appetizers are best enjoyed warm, right after cooking.

How to Serve

These Shrimp and Chorizo Appetizers are designed for parties and gatherings! Serve them:

• In Shooter Glasses: As described, with the sauce in the bottom – elegant and easy for guests.
• On a Platter: Arrange the cooked skewers on a platter with a bowl of the roasted pepper sauce on the side for dipping.
• As Tapas: Part of a larger Spanish-inspired tapas spread.
• For Cocktail Parties: Perfect bite-sized finger food.

Serve warm!

Make Ahead and Storage

• Sauce: The roasted pepper sauce can be made up to 3 days ahead and stored covered in the refrigerator. Bring to room temperature or warm slightly before serving.
• Shrimp Marinade: Marinate the shrimp for up to 30 minutes ahead of time.
• Assembly: Skewer the shrimp and chorizo up to an hour before cooking.
• Cooking: These are best cooked just before serving. Leftovers can be stored in the fridge for a day, but reheated shrimp can become rubbery.

FAQs about Shrimp and Chorizo Appetizers

• What if I can’t find Spanish chorizo?
  • A firm, smoked sausage like andouille or kielbasa could work as a substitute, though the flavor will be different. Look for something that holds its shape when sliced and seared.
• Can I make the sauce spicier?
  • Absolutely! Add more red pepper flakes, a pinch of cayenne, or even blend a small piece of roasted hot pepper along with the red bell peppers.
• Can I prepare these entirely ahead of time?
  • While you can prep components, the skewers themselves are best cooked right before serving to ensure the shrimp is tender and the appetizer is warm.

Enjoy this easy, elegant, and incredibly delicious Grilled Shrimp and Chorizo Appetizers recipe! It’s sure to be a hit at your next event.

Shrimp and Chorizo Skewers with Roasted Pepper Sauce

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Marinating Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour
• Yield: 30 bites 1x
• Category: Appetizer
• Cuisine: Spanish-Inspired, American

Print Recipe

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Description

Crispy Shrimp and Chorizo drizzled in an irresistible Roasted Pepper sauce – so easy and incredibly delicious. This is one MUST make appetizer for any special occasion! Skewers are served uniquely in shooter glasses filled with the sauce.

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Ingredients

Scale 1x2x3x

For the Roasted Red Pepper Sauce/Soup:

• 2 red bell peppers
• 1/2 cup crushed tomatoes (canned)
• 1/2 teaspoon sugar (optional)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon red chili pepper flakes (adjust to taste)

For the Shrimp & Chorizo Skewers:

• 1/2 pound raw medium shrimp (about 30 shrimp), peeled and deveined
• 1 package (about 7-9 ounces) Spanish chorizo (cured, not fresh Mexican chorizo), sliced into 1/4-inch thick rounds
• 1 clove garlic, finely minced
• 1/2 teaspoon Italian seasoning
• 1 tablespoon fresh lemon juice
• 1/4 cup extra-virgin olive oil (for marinade)
• 1 tablespoon olive oil (for cooking skewers)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley or cilantro, for garnish

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Instructions

• Make the Roasted Red Pepper Sauce:

  • Char Peppers: Cut the red bell peppers into large flat pieces (or leave whole). Remove seeds and membranes. Place peppers skin-side up in a hot, dry cast-iron skillet over high heat (or directly on a gas burner flame, or under a broiler). Cook until the skin is blackened and charred all over.
  • Steam Peppers: Transfer the charred peppers to a bowl and immediately cover tightly with plastic wrap. Let steam for 10-15 minutes.
  • Peel and Blend: Once cool enough to handle, peel the charred skin off the peppers and discard. Place the roasted pepper flesh in a blender or food processor. Add the crushed tomatoes, salt, sugar (if using), and chili pepper flakes. Pulse until smooth. Transfer the sauce to shooter glasses, filling each about halfway. Set aside.

• Marinate Shrimp: In a medium bowl, combine the peeled and deveined shrimp, minced garlic, Italian seasoning, lemon juice, and 1/4 cup extra-virgin olive oil. Toss to coat well. Cover and refrigerate for 30 minutes.

• Assemble Skewers: Thread one marinated shrimp and one round of chorizo onto each small wooden toothpick or skewer. Repeat with the remaining shrimp and chorizo.

• Cook Skewers (in Batches): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place several skewers in the pan (do not overcrowd). Sear on both sides until the shrimp are pink and cooked through and the chorizo is lightly browned and heated, about 1.5 to 2 minutes per side (3-4 minutes total). Season lightly with salt and pepper while cooking. Remove cooked skewers and repeat with remaining skewers.

• Serve: Arrange one cooked skewer into each shooter glass filled with the roasted bell pepper sauce. Garnish with fresh chopped parsley or cilantro and serve immediately.

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Notes

• Chorizo: Use cured Spanish chorizo, which is firm and ready to eat (though better browned). Do not use fresh Mexican chorizo, which needs to be fully cooked like ground meat.
• Roasting Peppers: You can also roast peppers under the broiler or directly on a gas stove burner until charred. Steaming helps loosen the skin for easy peeling.
• Sauce Consistency: The sauce should be smooth and pourable but thick enough to coat a spoon slightly.
• Shrimp: Be careful not to overcook the shrimp, or they will become rubbery.
• Skewers: Short wooden toothpicks or small appetizer skewers work best for serving in shooter glasses.
• Make-Ahead: The roasted pepper sauce can be made a day ahead and stored in the refrigerator. The shrimp can be marinated ahead. Cook the skewers just before serving.
• Storage: Leftovers are best enjoyed fresh.