Crispy Shrimp Chimichanga Recipe: A Tasty Mexican Classic

Crispy, golden chimichangas packed with succulent shrimp dance between traditional Mexican flavors and modern culinary creativity.

Mexican kitchens inspire this delectable twist on a classic street food favorite.

Tender shrimp nestled in warm tortillas create a mouthwatering experience that sparks immediate hunger.

Seasoned with zesty spices, these chimichangas promise a delightful crunch in every single bite.

Salt, pepper, and cumin bring depth to the seafood filling, making each morsel irresistible.

Simple ingredients combine to craft a meal that feels both comforting and exciting.

You’ll want to gather friends and savor every delicious moment of this incredible dish.

What Makes Shrimp Chimichangas So Satisfying

• Customize with Creativity: Transform this recipe by swapping shrimp with chicken, beef, or keeping it vegetarian with black beans, making it adaptable for different taste preferences and dietary needs.
• Quick Weeknight Winner: Perfect for busy families seeking a delicious meal that comes together fast, requiring minimal preparation and cooking skills to create a restaurant-quality dish at home.
• Crowd-Pleasing Comfort Food: Delivers a crispy, flavorful experience that appeals to both kids and adults, with its golden-brown exterior and zesty filling guaranteed to satisfy multiple palates.
• Entertaining Made Simple: Ideal for casual gatherings, game nights, or potluck events where guests can enjoy a handheld, exciting meal that looks impressive but doesn't demand complex cooking techniques.

Everything You Need for Shrimp Chimichangas

• Shrimp: Fresh seafood that provides the primary protein for the chimichanga.
• Ground Cumin, Chili Powder: Spices that enhance the shrimp's flavor profile.

• Onions, Bell Peppers, Garlic: Fresh ingredients that add depth and savory notes to the filling.

• Tortillas: Soft flour tortillas that serve as the crispy outer shell for the chimichanga.
• Refried Beans: Creamy ingredient that helps bind the filling together.
• Shredded Cheese: Melty component that adds richness and helps hold the filling.

• Vegetable Oil: Essential for frying the chimichangas to achieve a golden, crispy exterior.

• Sour Cream, Lime Juice: Creamy and tangy sauce components that complement the spicy filling.
• Green Onions, Cilantro: Fresh herbs that provide bright, final garnish touches.

• Salt, Pepper: Basic seasonings that enhance the overall flavor of the dish.

Step-by-Step Guide for Shrimp Chimichangas

Step 1: Sizzle Veggie Flavor

• Onions
• Bell peppers
• Minced garlic

Sauté for 5 minutes until softened and releasing delightful aromas.

Step 2: Transform Shrimp

• Ground cumin
• Chili powder
• Salt
• Pepper

Cook until shrimp turns pink and fully cooked, about 3-4 minutes. Remove from heat.

Step 3: Create Hearty Filling

• Cooked shrimp mixture
• Refried beans
• Shredded cheese

Stir until ingredients meld together perfectly.

Step 4: Wrap With Precision

Place tortilla on flat surface. Spoon filling into center. Fold sides inward, then roll tightly into burrito shape. Repeat for remaining tortillas.

Step 5: Crisp Golden Exterior

Pour vegetable oil into deep skillet. Heat to medium-high temperature. Carefully slide chimichangas into hot oil. Fry each side for 3-4 minutes until achieving golden brown crispiness. Transfer to paper towels to drain excess oil.

Step 6: Whip Up Creamy Sauce

Mix sour cream with optional zesty additions like lime juice or extra spices. Create a smooth, tangy complement to crispy chimichangas.

Step 7: Dress and Garnish

• Remaining cheese
• Drizzled sauce
• Sliced green onions
• Fresh cilantro

Step 8: Serve With Excitement

Accompany chimichangas with Mexican rice or additional refried beans. Dive into this delectable meal and savor every incredible bite!

Smart Tips for Perfect Shrimp Chimichangas

• Pick Fresh Shrimp: Choose plump, firm shrimp with a mild ocean scent for the best flavor and texture in your chimichanga.
• Control Oil Temperature: Maintain consistent oil heat around 350°F to ensure crispy, golden-brown chimichangas without absorbing excess grease.
• Drain Excess Moisture: Pat shrimp and vegetables dry before cooking to prevent soggy filling and achieve perfect crispiness.
• Seal Tortillas Tightly: Fold and roll tortillas carefully to prevent filling from leaking during frying, creating a neat and secure chimichanga.
• Experiment with Spices: Adjust chili powder and cumin levels to match your preferred heat and flavor intensity, making the dish uniquely yours.

Ways to Change Up Your Shrimp Chimichangas

• Vegetarian Chimichanga: Replace shrimp with grilled tofu or black beans, adding extra spices for robust flavor.
• Gluten-Free Option: Use corn tortillas instead of wheat tortillas, ensuring all ingredients are gluten-free certified.
• Low-Carb Alternative: Wrap chimichanga filling in large lettuce leaves, creating a lighter protein-packed meal.
• Baked Chimichanga Version: Skip deep-frying and brush chimichangas with olive oil, then bake at 400°F until crispy golden brown for a healthier approach.

What to Enjoy with Shrimp Chimichangas

• Pair Zesty Margaritas: Blend classic lime margaritas with a salt rim to complement the crispy, spicy shrimp chimichangas. The citrusy cocktail cuts through the richness of the fried dish, creating a perfect flavor balance.
• Serve Fresh Salsa Verde: Whip up a tangy green salsa with tomatillos, jalapeños, and cilantro to add bright, fresh notes that enhance the shrimp's seafood flavor and provide a cool contrast to the hot chimichanga.
• Match Mexican Cerveza: Choose a light, crisp Mexican beer like Corona or Modelo Especial to refresh the palate. The beer's subtle hoppy notes and cold temperature help balance the chimichanga's deep-fried crunchiness.

Save and Reheat Shrimp Chimichangas Like a Pro

• Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Wrap each chimichanga individually in aluminum foil to maintain freshness and prevent them from drying out.
• Carefully place cooled chimichangas in freezer-safe bags or containers. They can be frozen for up to 2 months. Separate each chimichanga with parchment paper to prevent sticking.
• Preheat oven to 350°F. Unwrap frozen or refrigerated chimichangas and place on a baking sheet. Bake for 15-20 minutes until heated through and crispy. For extra crispiness, brush with a little oil before reheating.

FAQs About Shrimp Chimichangas

• Are chimichangas originally from Mexico?

Chimichangas actually originated in Arizona, United States, with Mexican-American influences, not directly from Mexico.

• Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just ensure they are completely thawed and pat dry before cooking to prevent excess moisture.

• What makes chimichangas different from burritos?

Unlike burritos, chimichangas are deep-fried until crispy and golden, giving them a crunchy exterior compared to soft burritos.

• Is there a healthier cooking method for chimichangas?

You can bake chimichangas in the oven at 400°F for about 25 minutes, which reduces oil content while maintaining a crispy texture.

Shrimp Chimichanga Recipe

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4.8 from 39 reviews

• Total Time: 30-35 minutes
• Yield: 4 1x

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Description

Crispy, golden shrimp chimichanga brings Mexican street food magic right to home kitchens with irresistible flavors and satisfying crunch. Packed with zesty seafood and wrapped in a perfectly fried tortilla, this dish promises a delicious adventure you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 pound (454 grams) shrimp, peeled and deveined

Cheeses and Beans:

• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 cup refried beans

Vegetables and Seasonings:

• 1/2 cup onion, finely chopped
• 1/2 cup bell pepper, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Assembly Ingredients:

• 4 large flour tortillas
• Vegetable oil for frying

Garnishes:

• 1 cup sour cream
• 1/2 cup green onions, sliced
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Prepare the aromatic base by warming oil in a skillet over medium heat at 350°F. Sauté diced onions, bell peppers, and minced garlic until they become translucent and fragrant, approximately 4-5 minutes.
2. Introduce peeled shrimp into the vegetable mixture, seasoning with cumin, chili powder, salt, and pepper. Cook until shrimp transform into a vibrant pink color and reach complete doneness, roughly 3-4 minutes.
3. Transfer the cooked shrimp and vegetable blend into a mixing bowl. Incorporate refried beans and half the cheese, blending thoroughly to create a cohesive filling.
4. Lay out tortillas and distribute the shrimp mixture centrally. Carefully fold edges inward, rolling tightly to create compact burrito-like packages.
5. Heat vegetable oil in a deep skillet to 375°F. Gently submerge each chimichanga, frying until surfaces achieve a golden-brown crispiness, approximately 2-3 minutes per side.
6. Remove chimichangas and place on paper towels to drain excess oil, allowing them to rest and crisp further.
7. Craft a complementary sauce by whisking sour cream with optional lime juice or additional seasonings for enhanced flavor profile.
8. Plate the chimichangas, garnishing with remaining cheese, chopped green onions, and fresh cilantro. Accompany with Mexican rice or additional refried beans for a complete meal experience.

Notes

• Double-check shrimp freshness by ensuring they smell like the ocean, not fishy, to guarantee the best flavor and prevent potential foodborne illness.
• Keep tortillas soft and pliable by wrapping them in damp paper towels and microwaving for 15-20 seconds before assembling chimichangas.
• Control oil temperature around 350°F when frying to achieve perfectly crispy exterior without absorbing excess grease or becoming soggy.
• Swap regular tortillas with gluten-free alternatives or low-carb versions like cauliflower wraps for dietary accommodations without compromising taste and texture.

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 580
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 5 g
• Protein: 28 g
• Cholesterol: 200 mg