These crispy shrimp chimichangas are a fun and tasty treat! Wrapped in a flour tortilla and stuffed with delicious shrimp and cheese, they’re baked until golden and crunchy.
Every bite is a mix of flavor and fun! I love serving these with a side of salsa to dip in. Who can resist a little crunch? Just be careful, they’re hot and oh-so-good!
They’re super easy to make, and I often whip them up for a quick dinner. Just fill, roll, and bake! Perfect for busy days when I want something tasty without too much fuss.
Key Ingredients & Substitutions
Shrimp: Fresh shrimp really takes this dish up a notch, but if you’re in a pinch, frozen shrimp works great too! Just be sure to thaw them properly. If you need a non-seafood option, cooked chicken or black beans can replace shrimp.
Olive Oil: Olive oil adds a nice flavor, but you can swap it with avocado oil or canola oil for frying. Both alternatives have a higher smoke point and work well in this recipe.
Cream Cheese: Cream cheese gives a creamy texture. If you want a lighter option, you can use Greek yogurt or vegan cream cheese for dairy-free chimichangas.
Flour Tortillas: Large flour tortillas are perfect for wrapping, but you could also use whole wheat or corn tortillas if you prefer. Corn tortillas may require some extra care when frying to avoid cracking.
Heavy Cream: The rich creaminess of heavy cream makes the sauce delightful. You can replace it with half-and-half for a lighter sauce, or use coconut cream for a dairy-free option.
How Do You Safely Fry Chimichangas for the Perfect Crisp?
Frying chimichangas can be tricky, but it’s all about getting the oil hot enough without burning the outside. Here’s how to do it right:
- Use a heavy bottom pan for even heat distribution.
- Heat the oil on medium-high until it shimmers – you can test it with a small piece of tortilla; it should sizzle upon contact.
- Carefully place the chimichangas seam side down to help seal them.
- Fry for about 3-4 minutes per side until nicely golden. Don’t overcrowd the pan; fry in batches if necessary.
- Always drain on paper towels after frying to remove excess oil.
With these tips, your chimichangas will be golden on the outside and delicious on the inside! Enjoy your crispy treats!
How to Make Shrimp Chimichangas?
Ingredients You’ll Need:
For the Chimichangas:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cream cheese, softened
- 1/4 cup cilantro, chopped
- 4 large flour tortillas
- Oil for frying
For the Cream Sauce:
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup green salsa
- 1/4 cup diced green chilies
- 1/2 teaspoon garlic powder
- Salt to taste
How Much Time Will You Need?
This recipe will take about 25 minutes to prepare and cook. You’ll spend around 15 minutes preparing the filling and assembling the chimichangas, then about 10 minutes frying them and making the cream sauce. It’s a quick and flavorful meal that comes together easily!
Step-by-Step Instructions:
1. Prepare the Shrimp Filling:
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the diced onion. Sauté for about 5 minutes until the onion becomes translucent and soft. Then, stir in the minced garlic, shrimp, cumin, chili powder, salt, and pepper. Cook this mixture for about 3-4 minutes until the shrimp turn pink and are cooked through. Take the skillet off the heat and mix in the softened cream cheese and chopped cilantro until it’s all blended nicely. Let this mixture cool for a minute.
2. Assemble the Chimichangas:
Take one large flour tortilla and place about 1/4 of the shrimp mixture in the center. Fold the sides of the tortilla over the filling first, then roll it up tightly like a burrito. Repeat this step for the remaining tortillas and shrimp mixture until you have four chimichangas ready to go.
3. Fry the Chimichangas:
In a deep pan, heat oil over medium-high heat. You want it hot but not smoking. Carefully add the chimichangas to the pan, seam side down. Fry them for about 3-4 minutes on each side, or until they’re golden brown and crunchy. Once cooked, remove them from the oil and let them drain on paper towels to remove any excess oil.
4. Make the Cream Sauce:
In a separate saucepan, combine the heavy cream, sour cream, green salsa, diced green chilies, garlic powder, and a pinch of salt. Cook this over low heat, stirring occasionally until it’s warmed through and slightly thickened, about 5 minutes.
5. Serve and Enjoy:
Lay the chimichangas on a plate and drizzle them generously with the cream sauce. If you like, you can garnish them with extra cilantro for a fresh touch. These are delicious with sides like rice and refried beans. Enjoy your homemade shrimp chimichangas!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to fully thaw the shrimp before cooking. To thaw, you can place them in the refrigerator overnight or put them in a sealed bag and submerge in cold water for about 30 minutes. Pat them dry before adding to the skillet to prevent excess moisture.
What Can I Substitute for Cream Cheese?
If you’re looking for a substitute, you can use ricotta cheese or a dairy-free cream cheese if you need a non-dairy option. For a lighter choice, Greek yogurt works well, but be cautious with the amount as it can be tangier.
How to Store Leftover Chimichangas?
Store any leftovers 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 15-20 minutes, or until heated through and crispy again!
Can I Make the Filling Ahead of Time?
Yes, you can prepare the shrimp filling a day in advance. Just let it cool completely before storing it in the refrigerator. When you’re ready to assemble the chimichangas, simply take it out, fill the tortillas, and fry!
