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Grilled Peppers, Shrimp and Chorizo

Grilled Peppers, Shrimp and Chorizo

Nutrition Facts
  • cal. (kcal) 139
  • Makes: 8 servings
  • Prep: 20 mins
  • Grill: 28 mins
  • Serving Size: 8 appetizer servings
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  • 2 tablespoons olive oil, plus more for coating peppers
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon plus 1/8 tsp salt
  • 1/2 pound large peeled and deveined shrimp
  • 4 sweet peppers (combination of red, orange and yellow)
  • 2 fully cooked chorizo sausages (3 oz each), split lengthwise
  • Fresh parsley, chopped (optional)


  1. Heat grill or grill pan to medium-high heat. In a bowl, whisk together oil, vinegar, paprika, garlic powder and salt. Toss 2 tsp of the vinaigrette with shrimp. Thread shrimp onto 2 skewers. Set aside remaining vinaigrette.
  2. Lightly coat peppers with oil. Grill on medium-high heat for 20 minutes, turning every 5 minutes. Transfer to a bowl and cover with plastic wrap to cool slightly. Peel and discard skins (its okay to leave a little on). Quarter peeled peppers, discarding stems and cores. Toss with remaining vinaigrette.
  3. Grill the 4 chorizo halves 3 to 4 minutes per side. Slice into half-moons. Grill shrimp skewers 2 minutes per side, until cooked through.
  4. Arrange pepper quarters on a large platter. Scatter chorizo and shrimp on top, and drizzle with any residual vinaigrette. Garnish with chopped parsley, if desired.

Nutrition Information for Grilled Peppers, Shrimp and Chorizo

Servings Per Recipe: 8
PER SERVING: 139 cal., 9 g total fat (2 g sat. fat), 56 mg chol., 295 mg sodium, 6 g carb. (2 g fiber), 9 g pro.

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