These crispy shrimp chimichangas are a tasty treat! Filled with juicy shrimp and cheese, they are rolled up and fried to golden perfection—perfect for a fun meal!
Whenever I make these, I can’t help but sneak a few bites before they’re even on the table. They’re just that good! Pair them with some salsa, and you’ve got a meal everyone will love!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well. If shrimp is unavailable, try using cooked chicken or even black beans for a vegetarian option.
Rice: White rice is a classic for chimichangas. If you prefer something healthier, brown rice or quinoa can make great substitutes.
Cheese: I recommend cheddar or a Mexican blend for flavor. Monterey Jack or Queso Fresco can also complement the dish if you want a lighter cheese taste.
Vegetables: Bell peppers bring color and sweetness, but zucchini or corn can be substituted. For a bit of heat, consider adding jalapeños or diced green chiles.
Tortillas: Flour tortillas are standard. You could use whole wheat tortillas for a healthier option or corn tortillas for a gluten-free version, but they may be a bit less pliable.
How Do You Get Your Chimichangas Crispy?
Frying chimichangas to achieve that golden-brown, crispy exterior can be tricky. Here are some tips:
- Ensure the oil is hot enough—around 350°F (175°C)—before adding the chimichangas. If it’s too cold, they will absorb oil and become greasy.
- Fry in batches, giving each chimichanga enough space. This helps them cook evenly.
- Let them drain on paper towels after frying to remove any excess oil.
These techniques will help you achieve that perfect crunch that everyone loves in a chimichanga!
How to Make Shrimp Chimichangas
Ingredients You’ll Need:
For the Filling:
- 1 pound shrimp, peeled and deveined
- 1 cup cooked white rice
- 1/2 cup black beans, rinsed and drained
- 1/2 cup diced bell pepper (red or green)
- 1/4 cup finely chopped onion
- 1/2 cup cheese (cheddar or Mexican blend), plus extra for topping
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
For Assembling:
- 4 large flour tortillas
- Vegetable oil for frying
- 1 cup white cheese sauce (store-bought or homemade)
- Fresh cilantro, for garnish
How Much Time Will You Need?
This delicious shrimp chimichanga recipe will take you about 20 minutes to prepare and cook. It’s quick and easy, making for an ideal weeknight dinner!
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large skillet over medium heat, pour in a splash of vegetable oil. Add the chopped onion and diced bell pepper to the skillet, and sauté them until they are softened, which will take about 3-4 minutes. Keep stirring so they don’t burn!
2. Add the Shrimp:
Now it’s time to add the shrimp to the skillet! Sprinkle in the garlic powder, cumin, salt, and pepper. Cook the shrimp until they turn pink and opaque, which usually takes around 2-3 minutes. Once finished, remove the skillet from the heat.
3. Mix the Filling:
Grab a large bowl and combine the sautéed shrimp mixture with the cooked rice, black beans, and 1/2 cup of cheese. Mix everything together well so that the flavors blend nicely.
4. Assemble the Chimichangas:
Take a tortilla and place about 1/4 of the filling right in the center. Fold the sides over the filling and roll it up tightly to make a burrito shape. Repeat this step for all four tortillas!
5. Fry the Chimichangas:
In a deep skillet, heat vegetable oil over medium-high heat. After the oil is hot, gently add the chimichangas, seam side down. Fry them until they become golden brown and crispy, which should take about 3-4 minutes per side. Once done, place them on paper towels to drain any excess oil.
6. Top It Off:
Put the fried chimichangas on a serving plate. Drizzle with the white cheese sauce and sprinkle with additional cheese for that delicious cheesy goodness.
7. Garnish and Serve:
Finish by garnishing the chimichangas with fresh cilantro. For a complete meal, consider serving them with side dishes like Spanish rice and refried beans. Enjoy your tasty shrimp chimichangas!
Can I Use Different Types of Shrimp?
Absolutely! If you have access to it, you can use frozen shrimp; just ensure it’s fully thawed before cooking. You can also opt for shrimp with the shell on for more flavor, but be sure to peel and devein them before adding to the pan.
What Can I Substitute for Flour Tortillas?
If you’re looking for a gluten-free option, corn tortillas work well, but they are more fragile. To prevent tearing, warm them in a skillet to make them more pliable, or consider using large lettuce leaves for a lighter, low-carb option.
Can I Make Chimichangas in Advance?
Yes, you can prepare the filling ahead of time and store it in the fridge for up to 2 days. When you’re ready to eat, simply wrap in tortillas and fry as usual. If you prefer, you can also bake them at 400°F for about 20-25 minutes for a healthier alternative!
How to Store Leftover Chimichangas?
Store any leftover chimichangas in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F until warmed through. If you want to keep them crispy, a quick fry in a pan can help regain some of that crunch!
