This Shrimp Chimichanga is a tasty wrap full of seasoned shrimp and cheese, all deep-fried to golden perfection. It’s crunchy on the outside and warm on the inside—who wouldn’t love that?
I can’t help but smile when I take a bite; the shrimp and cheese just dance together! Pair it with some salsa, and it’s like a party on your plate! 😄
Key Ingredients & Substitutions
Shrimp: Fresh shrimp are ideal for this dish, but frozen shrimp is also a great option if you thaw them beforehand. If you’re not a fan of shrimp, diced chicken or tofu can work as alternatives.
Onion and Bell Pepper: These add a sweet crunch to the chimichangas. Feel free to substitute with red onions or green bell peppers for a different flavor. You could also use diced zucchini for a veggie twist!
Tortillas: Large flour tortillas provide the best wrap. If you’re looking for a gluten-free version, corn tortillas can be used, but they may tear more easily. Just be gentle when rolling!
Cheese: Monterey Jack offers a nice melt, but you can swap with cheddar or pepper jack for extra flavor. A non-dairy cheese can be a great option for vegan diets.
Sour Cream: Cream is great for richness, but you can use Greek yogurt for a healthier touch. A dairy-free sour cream is another good substitution for vegan diets.
How Can I Perfectly Fry the Chimichangas Without Making a Mess?
Frying your chimichangas can be tricky, but a few tips can help you get them golden and crispy without splattering oil everywhere!
- Heat the oil in the skillet until it shimmers but isn’t smoking. This temperature keeps the chimichangas from soaking up too much oil.
- Carefully place each chimichanga seam-side down in the hot oil. Fry in batches if necessary, to avoid overcrowding.
- Use tongs to turn them gently after 2-3 minutes or when they’ve reached a nice golden color.
- Once done, drain them on paper towels to remove excess oil, which keeps them crisp.
Enjoy your cooking process and don’t hurry! A bit of patience goes a long way to ensuring deliciously fried chimichangas!
How to Make Shrimp Chimichangas
Ingredients You’ll Need:
For the Filling:
- 1 lb shrimp, peeled and deveined
- 1/2 cup onion, diced
- 1/2 cup bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup Monterey Jack cheese, shredded
For Assembly:
- 4 large flour tortillas
- Vegetable oil for frying
For Serving:
- 1 cup sour cream
- 1/2 cup green salsa (optional)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and around 10 minutes to cook, making a total of about 25 minutes. It’s quick to whip up and perfect for a tasty dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large skillet, pour in a little vegetable oil and heat it over medium heat. Once the oil is hot, add the diced onion and bell pepper. Sauté them for about 3-4 minutes until they start to soften.
2. Add Flavor to the Filling:
Add the minced garlic, cumin, chili powder, salt, and pepper to the skillet. Continue to cook this mixture for about one more minute until it smells amazing and fragrant.
3. Cook the Shrimp:
Now, add the peeled and deveined shrimp to the skillet. Cook the shrimp for about 3-4 minutes until they turn pink and are fully cooked. Once done, remove the skillet from the heat and let the mixture cool slightly.
4. Assemble the Chimichangas:
Lay out the four large flour tortillas on a clean surface. Evenly distribute the shrimp filling among the tortillas, and sprinkle a generous amount of Monterey Jack cheese on top of each one.
5. Roll Them Up:
To form the chimichangas, fold the sides of each tortilla inwards and then roll them up tightly starting from the bottom. Make sure the filling is sealed inside!
6. Fry the Chimichangas:
In the same skillet, heat some vegetable oil over medium-high heat. Once the oil is hot, carefully place the chimichangas seam-side down into the skillet. Fry them for about 2-3 minutes on each side, until they are golden brown and crispy. Once done, remove them and let them drain on paper towels.
7. Serve and Enjoy:
Plate your delicious chimichangas and drizzle sour cream over the top. If you like, add some green salsa on top as well. Don’t forget to garnish with freshly chopped cilantro for that extra touch!
8. Pair with Sides:
For a complete meal, serve your Shrimp Chimichangas with sides of Spanish rice and refried beans. Enjoy every bite!
Can I Use Frozen Shrimp Instead of Fresh?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. Place the shrimp in the refrigerator overnight, or for a quicker option, submerge them in a sealed plastic bag in cold water for about 30 minutes. Pat them dry before adding to the skillet to prevent excess moisture.
What If I Don’t Have Flour Tortillas?
If you don’t have flour tortillas, you can substitute with corn tortillas, but keep in mind they may be a bit more fragile. You can also use large lettuce leaves for a low-carb option. Just make sure to adjust your cooking time accordingly, as they will fry up differently!
How to Store Leftovers
Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again, or microwave them for a quicker option (though they may lose some crispiness).
Can I Make the Filling Ahead of Time?
Absolutely! You can prepare the shrimp filling a day in advance. Just let it cool completely before storing in an airtight container in the fridge. When you’re ready to use it, just roll it up in tortillas and fry as directed!
