Shrimp and chorizo soup

Name: Shrimp and chorizo soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1/4 cup olive oil (55g); 1 onion (110g); 4 garlic cloves (12g); 4 oz chorizo (110g); 2 tsp paprika (4.20g); 1 dash salt (0.40g); 5 tomatoes (310g); 2 tsp bay leaf (3.60g); 1/4 tsp dried thyme (0.35g); 1/4 tsp dried oregano (0.45g); 1 potato (210g); 8 cups kale (540g); 16 oz shrimps (450g)

Shrimp and Chorizo Soup is a hearty dish showcasing the rich flavors of chorizo, tender shrimp, and nutritious kale simmered together. This easy recipe combines fresh ingredients for a warming and satisfying meal.

16 Dec 2025
Cook time 45 min
Prep time 15 min

Ingredients:

1/4 cup olive oil
1 onion
4 garlic cloves
4 oz chorizo
2 tsp paprika
1 dash salt
5 tomatoes
2 tsp bay leaf
1/4 tsp dried thyme
1/4 tsp dried oregano
1 potato
8 cups kale
16 oz shrimps

Shrimp and Chorizo Soup is a hearty and flavorful dish that combines the earthiness of kale, the spicy notes of chorizo, and the delicate taste of shrimp. This soup is not only delicious but also packed with nutrients, making it a perfect meal for a cozy evening.

Instructions:

1. Heat the Olive Oil: In a large pot, heat the 1/4 cup of olive oil over medium heat.

2. Cook the Onion and Garlic: Add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes or until the onion becomes translucent and the garlic is fragrant.

3. Add Chorizo: Add the finely sliced chorizo to the pot. Sauté for another 5-7 minutes, letting the chorizo release its oils and start to brown.

4. Spices: Stir in the 2 tsp of paprika and a dash of salt. Cook for another minute to let the spices blend with the chorizo mixture.

5. Tomatoes: Add the chopped tomatoes to the pot. Cook for about 5-7 minutes, stirring occasionally until the tomatoes begin to break down.

6. Herbs: Add the 2 tsp of crushed bay leaf, 1/4 tsp of dried thyme, and 1/4 tsp of dried oregano to the pot. Stir to combine.

7. Potato: Add the peeled and diced potato to the pot. Mix well into the tomato and chorizo mixture.

8. Simmer: Pour in about 4-6 cups of water (or broth if preferred) to cover the ingredients. Bring to a boil, then reduce heat and let it simmer for 20 minutes, until the potato cubes are tender.

9. Kale: Add the chopped kale to the pot. Stir well and let it cook for 5 minutes, until the kale wilts slightly.

10. Shrimp: Add the peeled and deveined shrimp to the soup. Cook for an additional 5 minutes, until the shrimp turn pink and opaque.

11. Final Seasoning: Taste the soup and add more salt if necessary.

12. Serve: Ladle the hot shrimp and chorizo soup into bowls and serve immediately.

Enjoy your warm, flavorful bowl of Shrimp and Chorizo Soup. This recipe is sure to become a favorite with its perfect balance of spices and textures, providing a nutritious and satisfying meal for you and your family.

Shrimp and chorizo soup FAQ:

What is the cooking time for Shrimp and Chorizo Soup?

The total cooking time for Shrimp and Chorizo Soup is approximately 45 minutes. This includes sautéing the onions and garlic, cooking the chorizo, simmering the potatoes, and adding the kale and shrimp.

How do I know when the shrimp are done cooking?

The shrimp are done when they turn pink and opaque, which typically takes about 5 minutes after being added to the soup. Overcooking can make them rubbery, so monitor closely.

Can I make substitutions for the chorizo?

Yes, you can substitute chorizo with other types of sausage, such as andouille or Italian sausage, for different flavor profiles. For a vegetarian option, try using plant-based sausage or omit the sausage entirely.

How should I store leftover soup?

Store leftover Shrimp and Chorizo Soup in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the soup for up to 2 months, but note that the shrimp's texture may change upon reheating.

What type of potatoes work best for this soup?

Waxy potatoes like Yukon Gold or red potatoes are ideal for this recipe, as they hold their shape well during cooking. Avoid starchy potatoes like russets, as they may break down too much in the soup.

Tips:

- Make sure to devein and clean the shrimps thoroughly before adding them to the soup for the best flavor and texture.

- You can use canned tomatoes if fresh ones are not available; this will also reduce the cooking time.

- Adjust the amount of chorizo and paprika to control the spiciness of the soup to your liking.

- If you prefer a thicker soup, you can blend a portion of the soup before adding the shrimp and kale.

- Serve the soup with a side of crusty bread to soak up the flavorful broth.

Nutrition per serving

4 Servings
Calories 310kcal
Protein 27g
Carbohydrates 24g
Fiber 9g
Sugar 5g
Fat 24g

Shrimp and chorizo soup