Shrimp stew with chorizo

shrimp stew with chorizo

This recipe for shrimp stew with chorizo is delicious, slightly spicy and packed with flavorful herbs, corn and potatoes.

Discover how to prepare this rich stew of tender shrimp, chorizo and vegetables. Don’t miss it!


  • 600 grams of shrimp, peeled and deveined
  • 450 grams of potatoes, peeled and diced
  • 430 grams (1 can) of diced canned tomatoes with their juice
  • 350 grams of red chorizo sausage
  • 3 garlic, finely chopped
  • 2 white onions, chopped
  • 1 ½ tablespoons olive oil
  • 1 tablespoon ground paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 4 cups water
  • 1 ½ cups frozen corn
  • 1 small bunch of kale, chopped
  • Salt and pepper to taste


  1. Place a large pot over medium-high heat and add olive oil, onions, chorizo, thyme, paprika, oregano and sea salt.
  2. Cook for 8 minutes or until chorizo is done. Add garlic and cook for 2 minutes or until fragrant.
  3. Add bay leaves, tomatoes, water and potatoes. Bring the mixture to a boil, reduce the heat, place the lid on the pot and simmer for 12 minutes or until the potatoes are tender.
  4. Add corn, shrimp and more water to desired consistency. Cook another 5 minutes until shrimp are pink.
  5. Stir in kale and cook for 2 minutes or until kale is wilted, season to taste and you’re done! Now you have some delicious shrimp stew with chorizo, enjoy!

If you liked this dish do not miss our recipes of soups prepared with prawns.


  • If you love spicy foods, you can spice up this dish before serving by adding a little chili powder.
  • The shrimp used to prepare this dish are the giant ones, we think that for all stews and soups the bigger the shrimp, the better because we will have a more yielding palto.
  • If you like you can prepare shrimp stewed with butter substituting the olive oil for 4 tablespoons of butter.
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