Wild Shrimp, Chorizo and Veggie Rice

I’m a BIG fan of one-pot meals.

If I can cook everything in one pot (or one frying pan, in this case), it makes clean up really easy.

This shrimp, chorizo, and rice dish is the perfect example.

First, I’ll cook the chorizo on low heat in the frying pan. Chorizo is generally pretty fatty. Once the fat gets released into the pan, I’ll throw in the veggies plus seasoning and cook until them until they are wilted.

If you don’t like pork (Chorizo is a spicy pork sausage), omit the Chorizo and use olive oil to saute your veggies.

After the veggies are lightly wilted, in goes the rice and stock.

Finally, 5 minutes before the end of cooking time, add the shrimp.

Having less to clean up in the kitchen, makes this dish all the more delicious.


Wild Shrimp, Chorizo and Veggie Rice
Prep time
Cook time
Total time
Recipe type: Integrative Health Coaching Cooking
Cuisine: Food is Medicine
Serves: 4-5 servings
  • 1 link pastured chorizo sausage
  • 1 onion, peeled and diced
  • 2-3 celery stalks, diced
  • 1 red or green bell pepper, seeded and diced
  • 2-3 garlic cloves, peeled and minced
  • 1 tsp. smoked paprika
  • 1 tsp. oregano
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
  • 2 cups short grain brown rice, soaked overnight
  • 3 cups chicken stock (veggie stock or water)
  • 2 tbsp. tomatoe paste
  • 2 bay leaves
  • 1 pound wild shrimp, cleaned
  • Adjust seasoning if needed.
  1. Slice chorizo into ¼ inch thick rounds.
  2. Heat a deep frying pan on low and add chorizo.
  3. Let the fat release from the chorizo.
  4. Add onion and celery to the pan and cook 1-2 minutes.
  5. Add the bell pepper, garlic, paprika, orgeano, salt, and black pepper and cook 1-2 minutes.
  6. Toss in the rice and mix with other ingredients.
  7. Combine the stock with tomato paste and add to the pan with bay leaves.
  8. Bring to a boil.
  9. Reduce heat to simmer, cover and cook 35 minutes.
  10. Add shrimp and cook an additional 5 minutes.