Shrimp with Corn and Chorizo

This is a lightly spicy Mexican-inspired dish, great for cold winter nights or hot summer dinners. We use a spicy chorizo that’s not too hot for most palates—but you can add some jalapeno or chipotle if you want more fire. Serve over rice or quinoa, with a big green salad with citrus dressing. 

(If you are a pescatarian, leave out the chorizo, but add a little smoky paprika. Oh, and change the name of the recipe!)

Shrimp with Corn and Chorizo

2 Tbsp Olive Oil (to be used as 2 separate tablespoons)

4 oz Spicy (or mild) Spanish Chorizo, diced fairly small like a kernel of corn
1 # Frozen Corn (or fresh if you have it)

1 bunch Scallions, white and green parts, chopped

1 ea Green Bell Pepper, diced small like a kernel of corn

4 cloves Garlic, minced (extra jalapeno or chipotle as desired, minced)

1 tsp Salt

1 # Shrimp, defrosted, peeled and deveined

2T Butter, at room temperature

½ C Fresh Cilantro, chopped

1 ea Lime, cut into wedges


In a large frying pan, heat 1 Tbsp of the oil and add the chorizo. Allow the chorizo to sizzle and get kind of crisp, stirring occasionally so it doesn’t burn.


Pour the oil from the chorizo into a heat resistant bowl or measuring cup, and set aside—don’t throw it away!


Keeping the chorizo in the pan, add the corn, bell pepper, scallions, garlic, 1 Tbsp oil, and the salt (and extra chiles, if you’re using them).


Sautée for about 10-12 minutes, stirring occasionally, until the onions are translucent and the corn is hot.


Remove from heat and let cool while you cook the shrimp.

In a separate frying pan, place the chorizo oil and heat for a few moments.

Add in the shrimp, and brown on one side.

Flip the shrimp over and add the butter to the pan. As it melts, spoon it over the shrimp. Shrimp cooks very quickly, so this should take just a few minutes.


Serve out into 4 bowls and arrange the shrimp on top.

Sprinkle fresh cilantro on top and serve with lime wedges.

OPTION: If you prefer a more soupy dish with the rice or with bread, consider adding some buttermilk (not too much – maybe a ¼-½ C in each bowl) before you add the shrimp and cilantro. The sour of the buttermilk contrasts beautifully with the spice!

Shrimp and Corn with Chorizo