Shrimp with Chorizo and Mango

it’s the scent, i think, that always stops me first – smoky and peppery chorizo warming slow in a pan, and then the sweet surprise of ripe mango hitting that heat. everything gets soft around the edges, and suddenly i’m back in my aunt’s kitchen with the windows open and sandals scuffing on the tiles. this shrimp with chorizo and mango isn’t refined, not in the plated-tiny-swirl kind of way. it’s juicy, breezy, full of color, and… well, it just kind of makes people happy. warm evenings, good bread nearby, maybe some white wine if you’re not rushing. and it comes together fast – quicker than you’d think.

Why You’ll Crave It

• That contrast – sweet mango, spicy sausage, tender shrimp – it just sings together, somehow.
• Super quick to make. Really. Start to finish in half an hour if you’re not too distracted.
• One pan does it all – fewer dishes, more time to savor the smells.
• Feels tropical, but comforting too – like something familiar wearing bright vacation clothes.
• You can toss in a few extra things from the fridge if needed – it’s forgiving like that.

The first time I made this I forgot to add lime at the end – still delicious, but the lime really brings it to life. Don’t skip it like I did.

What You’ll Need

• Shrimp: 500 grams, peeled and deveined, tails off works fine unless you like a more rustic look
• Chorizo: 200 grams, diced into small half-moons or little cubes so they crisp just right
• Mango: 1 big, ripe but not mushy – cut into small squares (a bit slippery but worth it)
• Zucchini: 2 medium ones, sliced into thin coins or half-moons – about ½ cm thick
• Olive oil: 2 tablespoons, enough to coat the pan just lightly
• Garlic: 2 cloves, minced or smashed (I like to press mine under a knife and slice very thin)
• Fresh cilantro: a small handful, chopped roughly – stems fine too if they’re soft
• Salt and pepper: to taste – go easy at first, chorizo’s already salty
• Lime: 1, juiced at the end to wake everything up

Easy How-To

Chop and prep first

Get everything ready before heat touches the pan – shrimp peeled, mango diced, zucchini sliced, and that lovely chorizo ready to go. Makes all the difference. Garlic waits off to the side with the cilantro.

Sizzle the chorizo

Heat the olive oil over medium. Once warm, drop in the chorizo and let it sizzle quietly until the edges crisp a little and the oil turns that gorgeous reddish-orange. Takes around 4-5 minutes, maybe a touch less if your pieces are smaller.

Toss in the shrimp

Add the shrimp and stir around with the chorizo. They’ll pick up color and flavor right away. Cook for about 3, maybe 4 minutes – just until they turn pink and no longer look translucent. Don’t overdo it or they’ll toughen, and that’d be a pity.

Zucchini now

In goes the zucchini. Let it soften in the hot pan with everything else, about another few minutes. Plenty of stirring helps it soak up the chorizo oil without ending up soggy. You want a bit of bite left.

Sweet mango finale

Just as the zucchini’s nearly done, scatter in the mango. Stir ever so gently – it’s soft and we want it to stay in its lovely golden chunks. Let it heat through for about 2 minutes, just enough to soak up the party flavor in the pan.

Season and finish

Salt and pepper, only what it needs. Then the lime juice, right at the end. Stir once more. Cilantro over the top (or served at the table if someone’s cilantro-hesitant). And that’s it.

Good to Know

• If your mango’s too ripe, it might melt a bit – honestly, it still tastes great, but maybe toss it in right before serving instead of earlier.
• I sometimes add red pepper flakes with the garlic for a bit more heat – depends on your chorizo.
• The pan will get a bit sticky if cooked dry after the oil’s soaked up – a splash of water or white wine loosens everything up nicely.

Serving Ideas

• Spoon it over basmati rice or quinoa, maybe even couscous. If it’s warm out, a big salad works too.

Top Tricks

• Dry the shrimp first with paper towels – stops them steaming and helps them take on that color and flavor from the chorizo oils.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just make sure they’re fully thawed and patted dry before cooking. Frozen ones straight into the pan tend to get rubbery and wet.

What kind of chorizo should I use?

Spanish-style cured chorizo works beautifully here – it crisps up and releases all those spicy oils. Avoid the very soft, fresh Mexican kind for this particular dish.

What if I don’t have mango – any substitutes?

Pineapple or even ripe peach works in a pinch, though mango’s the dream pairing. Apple could also be interesting, but slice it very thin so it softens just right.