– **Title**: Shrimp Chimichanga
– **Ingredients**:
– 1 pound shrimp, peeled and deveined
– 1 cup shredded cheese (cheddar or Monterey Jack)
– 1/2 cup refried beans
– 1/2 cup cooked rice
– 1/4 cup diced onion
– 1/4 cup diced bell pepper (green or red)
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 4 large flour tortillas
– Oil for frying (vegetable or canola)
– Optional toppings: sour cream, guacamole, salsa, shredded lettuce
– **Instructions**:
1. In a large skillet, heat a small amount of oil over medium heat. Add the diced onion, bell pepper, and garlic, sautéing until the vegetables are softened, about 5 minutes.
2. Add the shrimp to the skillet and season with cumin, chili powder, salt, and pepper. Cook until the shrimp are pink and cooked through, about 3-4 minutes. Remove from heat.
3. In a mixing bowl, combine the shrimp mixture with the refried beans, cooked rice, and half of the shredded cheese. Mix well.
4. Lay a tortilla flat on a clean surface. Spoon about 1/4 of the shrimp filling into the center of the tortilla. Fold the sides over the filling, then roll up tightly from the bottom to form a burrito shape. Repeat with the remaining tortillas and filling.
5. In a deep skillet or frying pan, heat enough oil to cover the bottom of the pan over medium-high heat.
6. Carefully add the chimichangas to the hot oil, seam side down, and fry until golden brown and crisp, about 3-4 minutes per side. Remove and drain on paper towels.
7. Sprinkle the remaining shredded cheese on top of the chimichangas, allowing it to melt slightly.
8. Serve hot with your choice of toppings like sour cream, guacamole, salsa, or shredded lettuce. Enjoy!
Key Ingredients & Substitutions
Shrimp: Large shrimp really shine in this recipe, as they cook quickly and have a lovely texture. If shrimp isn’t available, you could use cooked chicken or even black beans for a different twist.
Olive oil: This adds healthy fats and flavor. For a different taste, avocado oil works great here too, or even butter for a richer feel.
Spices (cumin, chili powder, garlic powder): These spices create a warm, zesty flavor. If you’re missing any, taco seasoning can be an easy substitute. Adjust to taste based on your spice preference!
Cheese: A Mexican blend is tasty, but you can use cheddar, Monterey Jack, or even pepper jack for some heat if you like it spicy!
Tortillas: Flour tortillas are traditional for chimichangas. You could also use corn tortillas, but keep in mind they might be a bit more fragile when rolling.
How Do You Fry Chimichangas Without Making a Mess?
Frying chimichangas can be tricky, but with a few tips, you’ll master it! First, make sure your oil is hot enough; it should sizzle when you add the chimichangas. If the oil is too cold, they’ll absorb unnecessary oil and become greasy.
- Use a deep-frying thermometer to maintain the oil at 350°F (175°C).
- Fry a few at a time; overcrowding can lower the oil temperature, causing uneven cooking.
- Let them cook undisturbed until they’re golden brown on one side before flipping.
- After frying, place the chimichangas on paper towels to absorb excess oil.
These steps will help ensure you have crispy, delicious chimichangas every time!
Delicious Shrimp Chimichanga Recipe!
Ingredients You’ll Need:
For the Shrimp Filling:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
For the Chimichanga Assembly:
- 1 cup shredded cheese (Mexican blend or cheddar)
- 4 large flour tortillas
- 1 cup refried beans (canned or homemade)
- 1 cup cooked rice (Spanish or Mexican style)
For Serving:
- 1/2 cup sour cream
- 1/4 cup chopped green onions (for garnish)
- 1/4 cup chopped cilantro (for garnish)
- 1 cup green chili sauce or queso blanco for topping
How Much Time Will You Need?
This tasty shrimp chimichanga recipe will take about 20 minutes for preparation and cooking. In no time, you’ll have crunchy chimichangas ready to enjoy!
Step-by-Step Instructions:
1. Cook the Shrimp:
Start by heating the olive oil in a large skillet over medium heat. Once the oil is hot, add the peeled and deveined shrimp. Cook the shrimp for about 3-4 minutes until they turn pink and are opaque. This means they’re cooked through, yum!
2. Add Seasonings:
Next, sprinkle in the cumin, chili powder, garlic powder, salt, and pepper. Stir everything together and let it cook for another minute so the flavors mix well. Then, remove the skillet from the heat and set it aside.
3. Fill the Tortillas:
Take each flour tortilla and spread a layer of refried beans in the center. Top it with a portion of the shrimp mixture, followed by a sprinkle of shredded cheese to make it cheesy and delicious!
4. Roll the Chimichangas:
Now, it’s time to roll! Tuck in the sides of each tortilla and roll them tightly to form chimichangas. Make sure they are snug so the filling doesn’t spill out while frying.
5. Fry Up the Chimichangas:
In a deep fryer or a large pot, heat oil over medium-high heat. Carefully add the rolled chimichangas to the hot oil, frying them for about 4-5 minutes on each side, or until they are a beautiful golden brown and crispy. Once done, remove them and place them on paper towels to drain any excess oil.
6. Serve and Enjoy:
Place each chimichanga on a plate and drizzle with green chili sauce or queso blanco for extra flavor. Now, serve them alongside a side of cooked rice and refried beans, then top with sour cream, green onions, and cilantro for a fresh touch. Enjoy your delicious shrimp chimichangas!
Can I Use Other Types of Seafood Instead of Shrimp?
Absolutely! You can substitute shrimp with flaky fish like cod or tilapia. Just ensure you adjust the cooking time since fish may require less time to cook through, about 2-3 minutes per side. For a heartier option, diced cooked chicken or even crab meat can work well too!
What If I Don’t Have Flour Tortillas?
No worries! You can use corn tortillas instead for a gluten-free option. Just remember to warm them up slightly to prevent them from cracking when rolling. Another alternative is to use large lettuce leaves for a low-carb version.
How Can I Store Leftover Chimichangas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, until heated through. This will help them retain their crispiness better than the microwave!
Can I Prepare the Filling in Advance?
Yes, you can prepare the shrimp filling ahead of time! Just cook the shrimp and spices as directed, let it cool, and store it in the fridge for up to 2 days. When you’re ready to make the chimichangas, assemble them in the tortillas and fry as instructed. This saves time on busy days!
