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Shrimp Chimichanga Recipe

Shrimp Chimichanga 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.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Seafood
Cuisine American, Mexican
Servings 2 Chimis
Calories 742 kcal

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.
Keyword Shrimp Chimichanga