This Grilled Shrimp and Chorizo Platter is the perfect summer meal. Grill everything up for an easy and delicious dinner.

a photo of grilled shrimp and chorizo and vegetables on a wooden platter

A Note from Teri on Grilled Shrimp and Chorizo

I’m a gal that loves a celebration. Here is a fantastic one dish entree with something for everyone and fantastic dipping sauce. I always prefer preparing shrimp with the shell on because it adds so much flavor. The leftover shells are a magic elixir of their own, because they can lead you to a very easy and delicious shrimp stock. With this dish there are always great leftovers to re-purpose for breakfast another day or lunch to go.

Serve your shrimp and chorizo platter with my green goddess dressing and marinated onions. If you want to make some additional sauces, my charred scallion dressing or creamy chive dressing are perfect with this platter. Feel free to change up the vegetables for the season! In Spring, think asparagus. In the summer, zucchini or green beans are great, and in the Fall, it’s all about root vegetables.  There are so many ways to enjoy this deliciousness!

Fresh raw shrimp and sausage on metal trays with green beans, cabbage, garlic, and spices for delicious seafood and sausage dishes.

Ingredients and Variations

For the marinade: 

  • Extra virgin olive oil 
  • Lemon
  • Garlic cloves
  • Kosher salt 
  • Cracked black pepper 
  • Red pepper flakes

For the mixed grill: 

  • Large or jumbo shell-on deveined shrimp
  • Chorizo sausages, kielbasa sausages, or precooked sausages of your choice
  • Green cabbage
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Green beans
  • Marinated red onions
  • Lemon wedges 
  • Green Goddess Dressing

You can add any protein or vegetables you would like to your platter. You could grill up skirt steak, parboil and grill potatoes, add bell peppers, whatever you enjoy!

a photo of zesting lemon into a bowl with olive oil
a photo of green beans in a bowl with garlic and salt

How to Make Your Shrimp and Chorizo Platter

Step One: Marinate Shrimp and Prep Green Beans

In a medium bowl, mix the olive oil, lemon zest, lemon juice, garlic, salt, black pepper, and red pepper flakes together. Toss the shrimp well and let marinate for 20 minutes.   

Bring a medium pot of water with salt to boil and blanch the green beans for 3 minutes. Remove the green beans from the boiling water and transfer to an ice water bath and let cool for a few minutes. Strain the green beans, pat them dry, and place them in a medium bowl. Toss with olive oil, salt, and black pepper and set aside.

a photo of cabbage on a grill
a photo of shrimp on the grill

Step Two: Grill Vegetables and Protein

Set the grill to medium heat. Add the shrimp to the grill and grill for about 6 minutes, flipping halfway through, until done. Remove from heat and set aside. Add the sausages to the grill. Grill the sausages for 10 minutes or until done, flipping them halfway through, then set aside.

Lightly brush a thin layer of oil over the cabbage quarters, evenly sprinkle a large pinch of salt, and add them to the grill. Grill the cabbage for 15 minutes or until done, flipping every 5 minutes so that all three sides are grilled. The cabbage will have softened a little and the sides will have visible grill marks and be a little crispy. When the cabbage is done, remove them from the heat and cut into quarters. Set aside. 

a photo of shrimp and chorizo on a platter
a photo of vegetables and protein on a wooden platter

Step Three: Finish Grilling and Assemble Platter

Add the green beans to a grill pan and grill them for 5 minutes, giving them a toss halfway through. Remove the green beans for the pan and set aside.

Beautifully arrange the shrimp, sausages, cabbage, and green beans in groups on a large serving platter. Top with Marinated Red Onions and tuck lemon wedges into the platter. Serve with Green Goddess dressing on the side. Enjoy!

a close up on a grilled shrimp and chorizo platter

Storage and Leftovers

Store leftovers in an airtight container for up to two days. I love to use leftovers to create a breakfast bowl or lunch bowl the next day!

Check Out These Other Grilled Recipes

If you make this Grilled Shrimp and Chorizo Platter, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest,  Instagram, and TikTok to join in all the fun.

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a photo of grilled shrimp and chorizo and vegetables on a wooden platter

Grilled Shrimp and Chorizo

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  • Author: nocrumbsleft
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hr
  • Yield: 4 servings
  • Category: Dinner
  • Method: Grill
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This grilled shrimp and chorizo is a perfect summer meal!

Ingredients

For the marinade: 

  •   ¼ cup extra virgin olive oil 
  •   Zest of one lemon
  •   2 tablespoons lemon juice
  •   2 garlic cloves, pressed
  •   1 teaspoon kosher salt 
  •   ½ teaspoon cracked black pepper 
  •   ¼ teaspoon red pepper flakes

For the mixed grill: 

  •   1 pound large or jumbo shell-on deveined shrimp (see note if your shrimp are not deveined)
  •   4 smoked chorizo sausages, kielbasa sausages, or precooked sausages of your choice
  •   1 small head green cabbage, quartered (if you have a larger cabbage, cut into eighths)
  •   3 tablespoons extra-virgin olive oil or less
  •   Kosher salt
  •   Freshly ground black pepper
  •   2 cups green beans
  •   Marinated red onions
  •   Lemon wedges 
  •   Green Goddess Dressing

Instructions

  1. In a medium bowl, mix the olive oil, lemon zest, lemon juice, garlic, salt, black pepper, and red pepper flakes together. Toss the shrimp well and let marinate for 20 minutes.   
  2. While the shrimp are marinating, bring a medium pot of water with 2 tablespoons of salt to boil and blanch the green beans for 3 minutes. Remove the green beans from the boiling water and transfer to an ice water bath and let cool for a few minutes. Strain the green beans, pat them dry, and place them in a medium bowl. Toss with 1 teaspoon of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper and set aside. 
  3. Set the grill to medium heat. 
  4. Add the shrimp to the grill and grill for about 6 minutes, flipping halfway through, until done. When the shrimp are done they will become opaque and pink, slightly curled, and feel firm and springy. Remove from heat and set aside.
  5. Add the sausages to the grill. Grill the sausages for 10 minutes or until done, flipping them halfway through, then set aside. The sausages will be juicy, blistering, and deepened in color. 
  6. Lightly brush a thin layer of oil over the cabbage quarters, evenly sprinkle a large pinch of salt, and add them to the grill. I want to mention that when grilling, you really should use as little oil as possible and only enough so that things don’t stick to the grill! Be careful and keep an eye on  the grill. 
  7. Grill the cabbage for 15 minutes or until done, flipping every 5 minutes so that all three sides are grilled. The cabbage will have softened a little and the sides will have visible grill marks and be a little crispy. When the cabbage is done, remove them from the heat and cut into quarters. Set aside. 
  8. Add the green beans to a grill pan and grill them for 5 minutes, giving them a toss halfway through. Remove the green beans for the pan and set aside. (see note if you don’t have a grill pan)
  9. Beautifully arrange the shrimp, sausages, cabbage, and green beans in groups on a large serving platter. Top with Marinated Red Onions and tuck lemon wedges into the platter.  Serve with Green Goddess dressing on the side. Enjoy!

Notes

What to do if your shrimp aren’t deveined: If your shrimp are not deveined, just carefully run a small paring knife straight down the outside of the shrimp lengthwise. Press the knife in about an ? of an inch, to expose the vein and remove it with a little tug.

Alternative cooking directions for the green beans: If you don’t have a grill pan, you can saute the green beans in a pan on the stovetop.

Nutrition

  • Serving Size:
  • Calories: 325
  • Sugar: 8.8 g
  • Sodium: 836.6 mg
  • Fat: 19.3 g
  • Carbohydrates: 16.9 g
  • Protein: 24.2 g
  • Cholesterol: 150.3 mg