Shrimp Fried Rice with Corn and Chorizo

Last Updated on June 22, 2024 by Lisa Keys

This Mexican-style Shrimp Fried Rice recipe will change your mind about cooking risotto at home. People usually call risotto "fussy", after all, it's the dish that gets every competitive TV chef ousted by the judges. Well, not this time. With just a few ingredients and no constant stirring, this fresh, flavorful arborio rice will win everyone over.

The Sam's fresh salsa blogger challenge is on. Thirty bloggers have been chosen. I am delighted to be a part of this culinary competition. "Bueno on Everything" Sam's generously provided each contestant with 6 containers of their three new flavors. Each and every one of them is outstanding. This is my second recipe entered in the entree category.

My salsa-style shrimp fried rice with fresh corn and chorizo offers any family a quick, easy, and flavorful dinner. Using Sam's Salsa eliminates vegetable chopping and extra spices because their cantina-style blend comes ready to go. Even better, Sam's uses only fresh, natural ingredients. They make it with nothing but l♥︎ve.

Check out this gorgeous meal you will have on the table in just about 30 minutes. And if you love this shrimp risotto you will also love this cantina style mushroom risotto. It won at the Kennet Square Mushroom Festival Cookoff.

Shrimp Fried Rice with Corn and Chorizo

Lisa Keys

Ready in 30 minutes this shrimp risotto is full of flavor thanks to fresh salsa, corn and chorizo.

5 from 1 vote

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course main dish

Cuisine Mexican

Servings 4

Calories 392 kcal

Ingredients

  

1x2x3x

• 3 tablespoons butter
• 1 link chorizo sausage, diced
• 1 cup arborio rice
• 1 tablespoon tomato paste
• 1 (12 oz.) container Sam's Fresh Cantina style salsa
• 1 ½ cups water
• 1 pound cleaned fresh or frozen medium shrimp, thawed
• 1 ear fresh summer corn, kernals removed from cob (about ½ cup)
• 2 tablespoons freshly chopped cilantro plus additional for garnish
• fresh lime wedges for garnish

Instructions

 

• Melt butter in Dutch oven over medium heat.
• Add chorizo, cook, stirring for 1 minute or until fragrant.
• Stir in rice and tomato paste; cook for 1 minute or until tomato paste darkens slightly.
• Add salsa and water; bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 20 minutes.
• Stir in shrimp, corn and cilantro; cook 3 to 5 minutes more or until shrimp are cooked through and rice is tender.
• Serve with additional cilantro and lime wedges. 

Notes

frozen corn can be substituted for fresh corn

Nutrition

Calories: 392kcalCarbohydrates: 40gProtein: 28gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 222mgSodium: 241mgPotassium: 383mgFiber: 2gSugar: 1gVitamin A: 457IUVitamin C: 5mgCalcium: 86mgIron: 3mg

Keyword dinner, fresh, healthy, quick and easy, risotto, salsa, shrimp

Tried this recipe?Let us know how it was!