Best 2 Shrimp Chimichangas Recipes

In this article, we'll delve into the world of delectable flavors and textures with a step-by-step guide to crafting the perfect "Shrimp Chimichangas." We'll take you on a culinary journey, exploring the vibrant mix of spices and the harmonious fusion of ingredients that come together to create this tantalizing dish. From preparing the succulent shrimp to mastering the art of folding the chimichangas, we'll uncover the secrets to achieving that crispy exterior and juicy, flavor-packed interior. So, grab your apron and let's embark on this culinary adventure, discovering the best recipe for "Shrimp Chimichangas" that will leave your taste buds mesmerized.

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AIR FRYER SHRIMP CHIMICHANGAS

Air Fryer Shrimp Chimichangas image

This recipe is sponsored by SeaPak®. When hunger hits, a crispy chimichanga is what we crave. Stuff a flour tortilla with breaded popcorn shrimp, rice, beans and cheese and then air-fry until golden and hot. Topped with salsa, sour cream, shredded lettuce and guacamole, this is a diner's delight that elevates humble pantry ingredients to Chopped status.

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

One 18-ounce package popcorn shrimp, such as SeaPak® Popcorn Shrimp
1/4 cup long-grain white rice
Kosher salt
1/3 cup fresh cilantro leaves, roughly chopped
1 teaspoon finely grated lime zest (from 1 lime)
Four 10-inch (burrito-size) flour tortillas
1 cup canned refried black beans
1 1/2 cups shredded Mexican cheese blend (about 6 ounces)
Olive oil, for brushing
Serving suggestion: shredded iceberg lettuce, pico de gallo, diced avocado, sour cream and lime wedges

Steps:

Prepare the popcorn shrimp according to the package directions for the air fryer.
Bring 1/2 cup water to a simmer in a small saucepan over medium-high heat. Stir in the rice and 1/2 teaspoon salt. Return to a simmer, cover with a tight-fitting lid and reduce the heat to low. Cook until all the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat, let stand covered for 5 minutes and fluff with a fork. Stir in the cilantro and lime zest.
Wrap the flour tortillas in a damp paper towel and microwave until warm and pliable, about 30 seconds. Place the tortillas on a cutting board or clean work surface. Using a small offset spatula or the back of a spoon, spread 1/4 cup of the refried beans in the center of each tortilla in a rectangular shape. Top with 1/4 cup rice, a quarter of the popcorn shrimp and 1/4 cup of the cheese.
Fold in the two opposite side of the tortilla over the filling. Fold the side closest to you over the filling, then tightly roll the burrito away from you. Place the chimichanga seam-side down and brush the top and bottom with olive oil. Repeat with the remaining 3 tortillas.
Preheat the air fryer to 390 degrees F. Place the chimichangas in the air fryer basket seam-side down (see Cook's Note). Air fry until golden brown and crisp all over, 5 to 6 minutes. Sprinkle the remaining 1/2 cup cheese on the top of the chimichangas, then air fry 1 minute more to melt. Serve with shredded lettuce, pico de gallo, diced avocado, sour cream and lime wedges.

SHRIMP CHIMICHANGAS

Shrimp Chimichangas image

My husband and I used to always order these at a restaurant so I came up with a recipe to make them at home. They are so tasty that we rarely go out for Mexican any more!

Provided by Heather Sturdivan

Categories Seafood

Time 30m

Number Of Ingredients 6

Ingredients

1/3 lb shrimp
taco seasoning
3/4 c shredded cheddar cheese
1 can(s) whole pinto beans, drained
4 large/burrito size flour tortillas
vegetable oil

Steps:

1. If necessary, devein and remove shells from shrimp. Chop shrimp into small pieces and sauté in a little oil. Turn burner low and add enough taco seasoning to coat shrimp. Remove from heat when finished cooking.
2. Heat up pinto beans and steam tortillas in microwave by layering a damp paper towel between tortillas.
3. Fill tortillas with a scoop of shrimp, beans and cheese and roll using picture I posted.
4. Heat up ½ inch of oil in a pan big enough for all the chimis to fit in the bottom. Test oil with a little piece of tortilla, when it starts frying immediately, it's ready.
5. Place each chimi in oil, seam side down, and swirl each one around a little when you first set it in the pan to keep it from sticking. Slowly turn chimis until they are golden brown and crispy.
6. Serve hot with sour cream, guacamole and Spanish rice. *I like to make my chimis with a little of the Spanish rice in them.

Tips:

To make the chimichangas easier to roll, use large shrimp and cook them until they are just pink and opaque.
If you don't have a deep fryer, you can shallow fry the chimichangas in a large skillet over medium heat.
Be sure to drain the chimichangas on paper towels before serving to remove any excess oil.
Serve the chimichangas with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
Garnish the chimichangas with chopped cilantro, green onions, or shredded cheese.

Conclusion:

Shrimp chimichangas are a delicious and easy-to-make meal that is perfect for any occasion. They can be served as an appetizer, main course, or even a snack. With their crispy tortillas, flavorful fillings, and delicious dipping sauces, these chimichangas are sure to be a hit with everyone who tries them.