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!
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.