These crispy shrimp chimichangas are packed with tasty shrimp, gooey cheese, and zesty spices, all wrapped in a golden tortilla! Perfect for a fun meal any day.
Honestly, you can’t go wrong with anything that’s deep-fried and cheesy! I love dipping them in salsa or sour cream—so good! Give them a try for your next taco night!
Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works great here. I prefer using fresh shrimp for the best flavor, but if frozen, just thaw it completely and pat it dry before cooking. You can also swap shrimp for chicken or tofu for a different protein.
Refried Beans: Traditional refried beans add creamy texture, but black beans or pinto beans are also delicious. If you’re looking for a lighter option, try using a bean spread or hummus.
Cheese: I recommend cheddar for its sharpness, but Monterey Jack offers a milder flavor. For a twist, consider pepper jack for a bit of spice or a dairy-free cheese if you want a vegan option.
Vegetables: Onions and bell peppers are classic, but you can easily add corn, mushrooms, or zucchini for more veggies. Feel free to use whatever you have on hand!
Seasonings: The chili powder and cumin give this dish great depth. If you’re short on spices, taco seasoning is a good replacement. Be mindful of the salt as some brands of refried beans can be salty already.
How Do You Create Perfectly Fried Chimichangas?
Frying chimichangas can be tricky! The key is the oil temperature; it needs to be hot enough to fry without soaking in grease. Here’s how to get them crispy:
- Use a deep skillet or a fryer, and heat the oil to 350°F (175°C). A thermometer is handy, but you can test the oil with a small piece of tortilla; it should sizzle right away.
- Add chimichangas one or two at a time to avoid crowding, which lowers the oil temperature. Fry them until golden brown, about 3-4 minutes per side.
- Place fried chimichangas on paper towels to absorb excess oil. This keeps them crispy and not soggy.
- Baking them afterward with sauce helps meld the flavors without making them overly greasy. It’s a nice finish!
How to Make Shrimp Chimichangas
Ingredients You’ll Need:
For the Filling:
- 1 lb shrimp, peeled and deveined
- 1 cup refried beans
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onions
- 1/2 cup diced bell peppers (any color)
- 1/4 cup chopped cilantro
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
For the Chimichangas:
- 4 large flour tortillas
- Oil for frying (vegetable or canola)
For the Topping:
- 1 cup white or green sauce (such as cream sauce or queso blanco)
- Optional: sour cream and additional cilantro for garnish
How Much Time Will You Need?
You’ll need about 20 minutes of prep time and 20 minutes for cooking, totaling around 40 minutes to get these delicious shrimp chimichangas ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a skillet over medium heat, add a little oil. Once hot, toss in the diced onions and bell peppers. Sauté these for about 5 minutes, or until they become softened and fragrant. This will make the filling tasty!
2. Cook the Shrimp:
Add the shrimp to the skillet. Cook until they turn pink and opaque—this should take around 3 to 5 minutes. To season, sprinkle in the chili powder, garlic powder, cumin, salt, and pepper. Stir in the chopped cilantro and then take the skillet off the heat.
3. Assemble the Chimichangas:
Grab a large flour tortilla and spread about 1/4 cup of refried beans in the center. Spoon a portion of the shrimp mixture on top and sprinkle with shredded cheese. Carefully fold the sides of the tortilla inward, then roll it tightly from the bottom to the top, making sure everything stays inside. Repeat this with the remaining tortillas and filling!
4. Fry the Chimichangas:
Heat oil in a deep skillet or fryer until it reaches 350°F (175°C). Gently add the chimichangas to the hot oil, a few at a time. Fry each one until it is golden brown and crispy, which should take about 3 to 4 minutes per side. Once done, remove them and place on paper towels to drain excess oil.
5. Bake and Serve:
Preheat your oven to 350°F (175°C). Place the fried chimichangas in a baking dish and generously drizzle with the white or green sauce you chose. Bake for about 10 minutes to thoroughly heat the sauce. When ready, serve these chimichangas on a plate. Feel free to add more sauce on top and enjoy with sides like rice or refried beans. If you like, garnish with sour cream and fresh cilantro for extra flavor. Enjoy your delicious meal!
Can I Use Other Proteins Instead of Shrimp?
Absolutely! You can easily substitute shrimp with cooked chicken, beef, or even beans for a vegetarian option. Just ensure that any meat used is properly cooked before filling the chimichangas, and adjust cooking times as necessary.
How to Make This Recipe Spicy?
If you like some heat, consider adding diced jalapeños or a pinch of cayenne pepper to the shrimp mixture. You can also serve with a spicy salsa or hot sauce on the side for an extra kick!
Can I Prepare Chimichangas in Advance?
Yes, you can prepare the chimichangas ahead of time! After assembling them, place them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag. When ready to eat, fry them directly from frozen, increasing the frying time slightly until golden brown.
How to Store Leftover Chimichangas?
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) until heated through, or warm them in the microwave, but keep in mind they won’t be as crispy in the microwave.
