This shrimp chimichanga is a tasty treat! Filled with seasoned shrimp and wrapped up for a crispy finish, it’s packed with flavor in every bite. Perfect for a fun dinner!
Key Ingredients & Substitutions
Shrimp: Fresh, peeled, and deveined shrimp are ideal for quick cooking. If you’re short on shrimp, cooked chicken or beans can work instead. Just make sure they are seasoned well to match the flavors!
Cheese: Cheddar gives a sharp flavor while Monterey Jack offers a smoother taste. You can swap them for Pepper Jack for a spicy kick or use dairy-free cheese for a lactose-free option.
Refried Beans: These add creaminess and protein. If you want a healthier twist, try black beans or mashed avocados! Both give a nice texture and taste.
Onion & Bell Pepper: These add sweetness and depth to the filling. If you don’t have these, any vegetables like zucchini or corn can be substituted. Just make sure to chop them finely.
Flour Tortillas: Large flour tortillas are key for wrapping. Corn tortillas can also work, but they may need to be warmed up to avoid cracking.
How Do You Achieve Crispy Chimichangas?
Getting your chimichangas crispy is all about the frying technique. First, make sure the oil is hot enough before adding the chimichangas. If the oil isn’t hot, they will absorb too much oil and become soggy.
- Heat oil in a deep skillet to around 350°F (175°C).
- Carefully place the chimichangas in the oil, one at a time, to avoid splashes.
- Fry them for about 3-4 minutes until they’re golden brown, then flip and fry the other side.
- Always drain them on paper towels after frying to remove excess oil.
Enjoy trying out different fillings and garnishes! You can even pair them with homemade guacamole or salsa for extra flavor.
How to Make Delicious Shrimp Chimichanga
Ingredients You’ll Need:
For the Filling:
- 1 lb shrimp, peeled and deveined
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup refried beans
- 1/2 cup onion, finely chopped
- 1/2 cup bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
For Assembly:
- 4 large flour tortillas
- Vegetable oil for frying
For Garnishing:
- 1 cup sour cream
- 1/2 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
How Much Time Will You Need?
This delightful Shrimp Chimichanga recipe takes about 20 minutes to prepare and about 15-20 minutes to cook. Overall, you should plan for around 40 minutes from start to finish. It’s quick and easy, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Veggies:
Begin by heating a tablespoon of oil in a large skillet over medium heat. Once it’s hot, add the finely chopped onions, bell peppers, and minced garlic. Sauté these for about 5 minutes, or until they are softened and fragrant.
2. Cook the Shrimp:
Next, toss in the peeled and deveined shrimp along with the ground cumin, chili powder, salt, and pepper. Cook until the shrimp turns pink and is cooked through, which will take about 3-4 minutes. Once ready, remove the skillet from heat.
3. Make the Filling:
In a large bowl, mix the shrimp mixture with the refried beans and half of the shredded cheese. Stir until everything is well combined and set aside for filling the tortillas.
4. Assemble the Chimichangas:
Take one tortilla and place about 1/4 of the filling mixture in the center. Fold the sides over the filling and roll it tightly to form a burrito shape. Repeat this step for the remaining tortillas.
5. Fry the Chimichangas:
Heat vegetable oil in a deep skillet over medium-high heat. Once the oil is hot, carefully place one chimichanga at a time in the skillet. Fry each one for about 3-4 minutes per side, or until they are golden brown and crispy. Once fried, drain them on paper towels to remove excess oil.
6. Prepare the Sauce:
While the chimichangas are frying, you can whip up a simple sauce. Combine sour cream with any additional spices or a splash of lime juice if you like. This will add a lovely flavor!
7. Serve and Garnish:
Place the fried chimichangas on plates and drench them with the sauce or sprinkle the remaining cheese on top. Garnish with sliced green onions and fresh cilantro for a beautiful finish.
8. Enjoy Your Meal!
Serve your shrimp chimichangas with a side of Mexican rice or more refried beans. Enjoy every delicious bite!
Can I Use Other Types of Seafood for This Recipe?
Absolutely! You can substitute the shrimp with cooked fish, crab, or even scallops. Just make sure any seafood you use is cooked through before adding to the filling to keep the flavors balanced!
Can I Make These Chimichangas in Advance?
Yes, you can prepare chimichangas ahead of time. Assemble them and place them uncooked in the fridge for up to 24 hours. When ready to cook, simply fry them straight from the fridge; you may need to add a minute or two to the frying time.
How to Store Leftovers
Leftover chimichangas can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through to maintain their crispiness.
What Can I Substitute for Refried Beans?
If you don’t have refried beans on hand, you can use black beans or pinto beans. Just mash them a bit with a fork before mixing them with the shrimp for a smooth filling. For a vegetarian option, you might also consider using hummus!
