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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Lay out tortillas and distribute the shrimp mixture centrally. Carefully fold edges inward, rolling tightly to create compact burrito-like packages.
- 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.
- Remove chimichangas and place on paper towels to drain excess oil, allowing them to rest and crisp further.
- Craft a complementary sauce by whisking sour cream with optional lime juice or additional seasonings for enhanced flavor profile.
- 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