A Shrimp Chimichanga is another oven-roasted version of a burrito loaded with seafood and other savory fillings. It follows the traditions of Tex-Mex and Mexican cuisine.
The shrimp filling is baked with some seasonings until the outside of the filling has browned and is crispy. After that, a white sauce consisting of cheese, sour cream, and green chilies are poured over them.
This white sauce-topped baked crispy shrimp chimichanga is amazing. It is most suitable as a side dish over rice, refried beans, or a fresh salad.
What Will You Love About This Recipe
This shrimp chimichanga looks attractive with its crispy golden brown outside and vibrant toppings. The other more important factors that make shrimp chimichangas one of the very sought-after dishes are the pleasure of taste and texture.
When shrimp are cooked with garlic, spices, and peppers, they produce a slight sweetness and savory flavor. They balance all the flavors throughout the dish. The shrimp are rich and delicate here.
The tender and velvety filling within perfectly balances the crispy, delectable tortilla. Moreover, melted cheese gives an irresistible taste to the shrimp chimichangas.
Ingredients
For the Crispy Chimichanga:
- Shrimp = ½ pound (peeled, deveined, and tails removed)
- Salsa or Pico de Gallo = ½ cup
- Premade or store-bought taco seasoning = 1 tablespoon
- Shredded Monterey Jack cheese = 1 cup
- Burrito-sized tortillas = 2
- Non-stick cooking spray (or cooking oil)
For the Green Chili Sauce:
- Olive oil = 1 tablespoon
- Butter = 1 tablespoon
- Flour = 1 ½ tablespoons
- Low-sodium chicken broth = ½ cup
- Cumin = ¼ teaspoon
- Salt = ¼ teaspoon
- Black pepper = ¼ teaspoon
- Sour cream = ¼ cup
- Diced green chiles = 4-ounce can
- Shredded Monterey Jack cheese = ¼ cup
Ingredients Description
Shrimps
The star ingredient of the dish provides a slightly sweet taste and savory flavors.
Cheese
It provides the recipe with a luxuriously creamy and rich consistency.
Salsa
It brings freshness and acidity to the recipe.
Tortilla
It creates a crisp while baking and provides an exterior covering to the creamy shrimp filling.
Instructions for Making Shrimp Chimichanga Recipe
For the seafood, Chimis
Step 1
Add the shrimp to the pan and adjust the heat to medium.
Step 2
Put salsa and taco seasoning. Stir everything carefully.
Step 3
Add the shrimp. Cook for about two minutes over medium heat until pink and no more transparent.
Step 4
At 400 degrees, preheat the oven.
Step 5
Spray nonstick cooking spray on the rack after adding a wire rack to a baking sheet.
Step 6
Divide the shrimp mixture in half and stuff each burrito.
Step 7
Evenly distribute 1 cup of grated Monterey Jack cheese over the top of each tortilla.
Step 8
The tortillas should be rolled like an envelope.
Step 9
Coat the bottoms, seam side up, well with cooking oil or nonstick spray before putting them seam side down on the ready wire rack.
Step 10
Use a sufficient amount of non-stick spray (or cooking oil) to coat the tops of the chimichangas.
Step 11
After baking for ten minutes, turn them over.
Step 12
Bake for an additional ten minutes.
For the white sauce
Step 1
Heat the butter and olive oil in a medium-sized pan over medium heat while the chimichangas are cooking.
Step 2
Cook for about two minutes while mixing in the flour and whisking constantly.
Step 3
Lower the heat and slowly stir in the broth.
Step 4
Add the pepper, salt, and cumin. Boil for three minutes until it has thickened.
Step 5
Pour the sour cream, ¼ cup shredded Monterey Jack cheese, and canned green chilies and mix. Maintain heat on a low setting.
Step 6
As the chimichangas are baked, spoon them out and serve immediately.
Step 7
Garnish them with extra sour cream, white sauce, or other toppings of your choice.
Recipe Variations
Meat
If you want to replace the shrimp, you can use chicken, minced beef, or pork, depending on your taste preferences.
Tofu
Vegetarians can replace meat with tofu. Press it to remove excess water and for the absorption of maximum flavors.
Gluten-free Tortilla
If you avoid gluten, you may use gluten-free tortillas for wrapping the shrimp.
Avocado
In case you avoid dairy products, feel free to replace cheese with mashed avocados inside the wrap.
Topping
Customize your toppings. You can add chopped tomatoes, lemon wedges, fresh herbs, etc. to make your shrimp chimichangas more appealing.
Recipe Tips
Here are some tips to prepare the perfect shrimp chimichanga.
- Don’t overfill the tortillas with filling. Leave sufficient spaces on the edges so the wrapping can be done easily. Use a toothpick if required.
- Be vigilant in baking. Don’t overbake the tortillas, as they will become hard.
- If you have sufficient time, marinate the shrimp. Marination will make them more flavorful.
- Just sauté the shrimp; do not overcook them. Doing so can make them rubbery, and they might lose their moisture and flavor.
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- Bonefish Grill Olive Oil Dip Recipe
Shrimp Chimichanga Recipe
Ingredients
For the Crispy Chimichanga:
- ½ pound Shrimp (peeled, deveined, and tails removed)
- 1 tablespoon Premade or store-bought taco seasoning
- 2 Burrito-sized tortillas
- ½ cup Salsa or Pico de Gallo
- 1 cup Shredded Monterey Jack cheese
- Non-stick cooking spray (or cooking oil)
For the Green Chili Sauce:
- 1 tablespoon Olive oil
- ¼ cup Shredded Monterey Jack cheese
- ½ cup Low-sodium chicken broth
- ¼ teaspoon Black pepper
- 1 tablespoon Butter
- 1 ½ tablespoons Flour
- ¼ teaspoon Cumin
- ¼ teaspoon Salt
- ¼ cup Sour cream
- 4 ounce can Diced green chiles
Instructions
For the seafood, Chimis
- Add the shrimp to the pan and adjust the heat to medium.
- Put salsa and taco seasoning. Stir everything carefully.
- Add the shrimp. Cook for about two minutes over medium heat until pink and no more transparent.
- At 400 degrees, preheat the oven.
- Spray nonstick cooking spray on the rack after adding a wire rack to a baking sheet.
- Divide the shrimp mixture in half and stuff each burrito.
- Evenly distribute 1 cup of grated Monterey Jack cheese over the top of each tortilla.
- The tortillas should be rolled like an envelope.
- Coat the bottoms, seam side up, well with cooking oil or nonstick spray before putting them seam side down on the ready wire rack.
- Use a sufficient amount of non-stick spray (or cooking oil) to coat the tops of the chimichangas.
- After baking for ten minutes, turn them over.
- Bake for an additional ten minutes.
For the white sauce
- Heat the butter and olive oil in a medium-sized pan over medium heat while the chimichangas are cooking.
- Cook for about two minutes while mixing in the flour and whisking constantly.
- Lower the heat and slowly stir in the broth.
- Add the pepper, salt, and cumin. Boil for three minutes until it has thickened.
- Pour the sour cream, ¼ cup shredded Monterey Jack cheese, and canned green chilies and mix. Maintain heat on a low setting.
- As the chimichangas are baked, spoon them out and serve immediately.
- Garnish them with extra sour cream, white sauce, or other toppings of your choice.
