Chorizo, Shrimp and Sweets




Whew! It’s been a long couple of weeks and I could sure use a meal like this one!

I just downed a grilled chicken breast and an orange to sate my nighttime hunger, but if I’d have par cooked some chorizo, pureed some sweets, pulled shrimp from the freezer and shopped for radishes, I could have had this meal instead.

This was the first video of our June shoot and we were hungry. I’m a true believer that hunger is the best ingredient in any meal and that certainly rang true here. With weekly veggie and protein prep, this one comes together in a jiffy, so give it a try and experience the amazing combo of pork product and prawns!

Life is fast paced right now. Immediately following The CrossFit Games, I flew to Las Vegas to retrieve “The Jo!” and “The Bro!” from my Mom’s house and hoped to see my sister’s new born baby. However, the baby wasn’t born when we got there and didn’t come in the two days we were there. So, we returned to Reno and sat and waited… I ended up flying back to Vegas on Friday to serve food at the Police and Fire Games at Sin City CrossFit and, first thing Saturday morning, Lucas Clayton Spieker was born!

Congratulations to Katie and Dale, Lilly and Tate. Lilly still can’t remember his name and Tate calls him something that sounds like “Dew-Toss”. You gotta love it!

You better believe I’m going to teach this dude how to “Keep It Paleo!”…

Have a great night, guys!

Your Pal,

Paleo Nick

Chorizo, Shrimp, and Sweets


  • 1-2 ounces chorizo, pre-cooked
  • 6 wild caught shrimp, peeled and deveined, dried between 2 layers of paper towel
  • 1 cup sweet potato puree (1 large sweet, roasted and pureed)
  • 4 radishes, sliced
  • 1/4 red onion, julienned
  • 1/4 bunch cilantro, chopped
  • 1/2 lime, juiced
  • 1/4 serrano pepper
  • 3 tablespoon white vinegar
  • Kosher salt, to taste

Preparation Instructions:

  1. Heat a 14” sauté pan over medium-high heat, add chorizo and cook for 30 seconds.
  2. Season shrimp with kosher salt and place, seasoned side down, into pan, cook for 60 seconds.
  3. Heat sweet potato puree in microwave or a separate pan while shrimp cooks.
  4. Flip shrimp and cook for an additional 30 seconds or until desired doneness.
  5. In a mixing bowl, toss radishes, red onion, Serrano pepper, and half of the cilantro with the lime juice and vinegar.
  6. Plate sweet potato puree, shrimp and chorizo, top with salad and garnish with remaining cilantro.
  7. Enjoy!

“Keep It Paleo!”


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