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!