Save This Shrimp Chorizo Breakfast Skillet brings together spicy sausage, juicy shrimp, peppery veggies, and tender potatoes all blanketed by just-set eggs. It is one of those showstopper brunch recipes that feels restaurant-worthy but is truly easy to pull off at home. I love making this skillet on lazy weekends or whenever my family needs an energy-packed start.
The first time I served this was at a family reunion brunch and it disappeared in minutes. Now whenever we have overnight guests this is my go-to because it never fails to impress.
Ingredients
- Large shrimp peeled and deveined: These add sweet plump protein to the skillet Go for fresh or high quality frozen shrimp for best texture and flavor
- Chorizo sausage sliced: Spicy rich and smoky chorizo flavors everything in the pan Look for Spanish style chorizo in the deli section or use Mexican chorizo for more heat
- Russet potato diced: Provides that hearty base and soaks up all the juices Pick firm smooth potatoes with no eyes or green spots
- Red bell pepper diced: Sweet and vibrant this pairs well with the chorizo and shrimp Choose firm glossy peppers
- Yellow onion chopped: Adds natural sweetness to balance the spice Look for onions with dry papery skin
- Garlic minced: Just a couple of cloves unlock tons of savory aroma Use firm heavy cloves without sprouts
- Jalapeño seeded and finely diced optional: For those who want a little kick Always check heat level and wear gloves if sensitive
- Large eggs: These gently cook right in the skillet Pick the freshest eggs for best yolks
- Smoked paprika: Gives a subtle woodsy flavor Spanish smoked paprika is especially good
- Ground cumin: Adds musky warmth Choose freshly ground if possible
- Salt: Essential to draw out flavors Use sea salt or kosher for most even seasoning
- Black pepper: Freshly ground is best for a mellow bite
- Fresh cilantro chopped for garnish: Brings color and a fresh herbal lift Look for bright green leaves
- Olive oil: This brings everything together Choose extra virgin for depth
Instructions
- Prepare the Potatoes:
- Heat one tablespoon olive oil in a large skillet over medium heat Add the diced potatoes Cook them slowly stirring every couple of minutes until the edges get crispy and the centers are tender This can take about eight to ten minutes Remove the potatoes from the skillet and set aside
- Brown the Chorizo:
- Add the remaining olive oil to the same skillet Toss in the chorizo slices Let them sizzle and cook for about two to three minutes You are looking for some browning and for the sausage to start releasing its rich orange oils
- Sauté the Vegetables:
- Add the chopped onion red bell pepper and jalapeño if using Stir and let them soften for three to four minutes Once they are getting glossy add the minced garlic and let it cook for just thirty seconds so it does not burn
- Combine the Base:
- Return the crispy potatoes to the skillet Sprinkle in smoked paprika cumin salt and black pepper Stir everything so the spices get into every bite and the whole mix is fragrant
- Cook the Shrimp:
- Push the pan mixture to the sides making a clear space in the center Place the shrimp in a single layer Cook them for one to two minutes per side just until pink and firm Stir the shrimp into the rest of the skillet mixture
- Add the Eggs:
- Make four small wells in the skillet mixture one for each egg Gently crack an egg into each well Lower the heat to its lowest setting Cover the skillet and let the eggs cook for about four to five minutes for runny yolks Cook an extra minute or two if you prefer them firmer
- Garnish and Serve:
- Sprinkle the skillet with fresh chopped cilantro Serve hot straight from the pan so everyone can dig in
Save We once had a Sunday where everyone fought for the last crispy potato bathed in chorizo oil and it still comes up in family stories
Storage Tips
Once cooled store leftovers in an airtight container in the fridge The eggs and potatoes can dry out so try to reheat gently over low heat on the stove Rather than the microwave I like adding a splash of water and covering so the skillet stays steamy
Ingredient Substitutions
No chorizo Use fully cooked chicken or turkey sausage If shrimp is unavailable try chopped rotisserie chicken or extra eggs for a vegetarian angle Sweet potatoes add a different flavor and are a favorite for a fall twist
Serving Suggestions
Serve with warm corn tortillas or toasted sliced bread for scooping If making a special brunch add avocado slices a dollop of sour cream and a quick fruit salad on the side For heat fans swap in spicier peppers or serve with hot sauce
Cultural Notes
Chorizo and potatoes are a classic duo in Spanish tapas This skillet borrows flavors from both Spanish and Mexican cuisine Toasting the chorizo first helps mimic that sizzling tapa bar aroma even in an American kitchen
Save A savory skillet like this is guaranteed to become a brunch favorite Serve hot and watch it disappear fast
Recipe Questions
- → Can I substitute chicken sausage for chorizo?
Yes, chicken sausage can replace chorizo for a lighter, less spicy option while keeping the overall flavor profile appealing.
- → How can I add extra heat?
Add finely diced jalapeño, chili flakes, or hot sauce to spice up the dish to your preferred level of heat.
- → Is this meal gluten-free?
Yes, the dish is naturally gluten-free. Check sausage and condiment labels to ensure all ingredients meet dietary needs.
- → What pairs well with this breakfast skillet?
Serve with crusty bread, warm tortillas, or a simple side salad for a well-rounded morning meal experience.
- → Can sweet potatoes be used instead of russet?
Absolutely! Sweet potatoes provide a sweeter, nutritious twist while maintaining the skillet’s hearty texture.
- → How do I prevent overcooking the shrimp?
Cook the shrimp only until pink and opaque, about 1–2 minutes per side, then mix gently to avoid rubbery texture.