Shrimp Chimichanga Recipe

Indulge in a mouthwatering culinary journey with our Shrimp Chimichanga Recipe! This unique twist on the classic chimichanga introduces succulent shrimp as the star of the show. Imagine plump, juicy shrimp sautéed with zesty spices, nestled in a warm tortilla, and fried to crispy perfection.

Each bite offers a symphony of flavors – the spicy kick of chili powder and cumin, the rich creaminess of refried beans, and the gooey goodness of melted cheese.

Not only is this recipe a breeze to make, but it’s also a crowd-pleaser that will elevate your dinner game. Whether you’re a seafood enthusiast or simply craving a delightful Mexican-inspired meal, Shrimp Chimichangas are the answer.

Top them off with sour cream, salsa, and guacamole for a burst of freshness. This dish is perfect for family dinners, gatherings, or a cozy night in. Give it a try and savor the magic of Shrimp Chimichangas!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup refried beans
• Vegetable oil for frying
• Toppings: sour cream, salsa, guacamole, chopped cilantro, and lime wedges

Instructions

1. Heat olive oil over medium heat, in a large skillet. Add chopped onion and garlic, sauté until softened.
2. Mix in chili powder, cumin, paprika, salt, and pepper. Cook for 1-2 minutes until fragrant.
3. Add shrimp to the skillet and cook until they turn pink, usually 2-3 minutes per side. Remove the shrimp with a slotted spoon and set them aside.
4. Warm the flour tortillas in the microwave for about 20 seconds or in a dry skillet until pliable.
5. On each tortilla, spread a spoonful of refried beans, followed by a portion of the cooked shrimp and a sprinkle of shredded cheese.
6. Fold in the sides of the tortilla and then roll it up tightly, securing with toothpicks.
7. Heat vegetable oil in a skillet to 350°F (175°C). Carefully place each chimichanga seam-side down into the hot oil and fry until golden brown, turning as needed.
8. Remove chimichangas and drain on paper towels.
9. Serve hot with sour cream, salsa, guacamole, chopped cilantro, and lime wedges.

Recipe Variations

1. Shrimp and Crab Chimichanga: Add lump crab meat alongside shrimp for a delightful seafood combo.
2. Healthy Shrimp Chimichanga: Use whole wheat tortillas, light cheese, and air fry or bake instead of frying for a healthier option.
3. Spicy Shrimp Chimichanga: Amp up the heat with sliced jalapeños or a drizzle of hot sauce before rolling up the chimichangas.

How to Store

• Refrigerate: Wrap Shrimp Chimichangas tightly in plastic wrap or foil, then store in an airtight container.
• Freeze: Individually wrap chimichangas in plastic and foil, place them in a freezer bag, and freeze for up to 3 months.

How to Reheat

• In Oven: Place in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through.
• In Microwave: Heat on a microwave-safe plate for 2-3 minutes, flipping halfway.
• On Stove: Re-crisp in a dry skillet over medium heat, 2-3 minutes per side.

What To Serve With Shrimp Chimichanga

1. Mexican Rice: Serve with traditional Mexican rice for an authentic side dish.
2. Black Bean Salad: A refreshing salad with black beans, corn, and cilantro complements the dish.
3. Coleslaw: Creamy coleslaw adds a cool contrast to the chimichanga’s spiciness.
4. Avocado Salad: A fresh avocado salad with lime dressing adds a creamy and zesty touch.
5. Tortilla Chips and Salsa: Keep it simple with tortilla chips and your favorite salsa.
6. Corn on the Cob: Grilled or boiled corn on the cob is a classic choice that pairs well with this dish.

Why You’ll Love This Recipe

1. Flavor Explosion: The combination of spices, creamy beans, and succulent shrimp creates a burst of flavors in every bite.
2. Crispy and Crunchy: The frying process yields a crispy exterior that contrasts perfectly with the tender shrimp inside.
3. Impressive Presentation: Shrimp Chimichangas look and taste impressive, making them great for gatherings and special occasions.

Conclusion

Shrimp Chimichangas offer a flavorful twist on the classic Mexican dish. With their crispy exterior and succulent shrimp filling, they’re a crowd-pleaser for both seafood lovers and chimichanga enthusiasts. Whether for a weeknight dinner or special occasion, this recipe is sure to impress.

More Amazing Recipes

• Publix Fried Chicken Recipe
• Aunt Bessie Chitterlings Recipe
• Papas Locas Recipe
• Air Fryer Frozen Breaded Shrimp

Print Recipe

Shrimp Chimichanga Recipe

Experience the ultimate seafood delight with our Shrimp Chimichanga Recipe. Succulent shrimp, zesty spices, and crispy tortillas - a taste sensation in every bite!

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Appetizer

Cuisine: Mexican

Servings: 4

Calories: 400kcal

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup refried beans
• Vegetable oil for frying
• Toppings: sour cream, salsa, guacamole, chopped cilantro, and lime wedges

Instructions

• Heat olive oil over medium heat, in a large skillet. Add chopped onion and garlic, sauté until softened.
• Mix in chili powder, cumin, paprika, salt, and pepper. Cook for 1-2 minutes until fragrant.
• Add shrimp to the skillet and cook until they turn pink, usually 2-3 minutes per side. Remove the shrimp with a slotted spoon and set them aside.
• Warm the flour tortillas in the microwave for about 20 seconds or in a dry skillet until pliable.
• On each tortilla, spread a spoonful of refried beans, followed by a portion of the cooked shrimp and a sprinkle of shredded cheese.
• Fold in the sides of the tortilla and then roll it up tightly, securing with toothpicks.
• Heat vegetable oil in a skillet to 350°F (175°C). Carefully place each chimichanga seam-side down into the hot oil and fry until golden brown, turning as needed.
• Remove chimichangas and drain on paper towels.
• Serve hot with sour cream, salsa, guacamole, chopped cilantro, and lime wedges.

Emma

Welcome! My name is Emma and you are on my Internet Kitchen. Delicious food is the common love of every foodie person. This site is to share friendly and appetizing recipes. We believe for a better life, you should need better food. So, keep visiting for updated information and recipes.