– **Title**: Shrimp Chimichanga
– **Ingredients**:
– 1 lb shrimp, peeled and deveined
– 1 cup shredded cheese (cheddar or a Mexican blend)
– 1/2 cup black beans, drained and rinsed
– 1/2 cup corn kernels (fresh or frozen)
– 1/2 red bell pepper, diced
– 1/4 cup red onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 4 large flour tortillas
– Oil for frying (vegetable or canola)
– Sour cream, avocado, and salsa for serving
– **Instructions**:
1. In a large skillet, heat a tablespoon of oil over medium heat. Add the red onion and bell pepper, sautéing until softened, about 3-4 minutes.
2. Add the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper, cooking for another minute until fragrant.
3. Add the shrimp to the skillet and cook for 3-4 minutes, or until they turn pink and opaque. Stir in the black beans and corn, mixing well. Remove from heat and set aside to cool slightly.
4. To assemble the chimichangas, lay a tortilla flat on a surface. Place a portion of the shrimp mixture in the center, top with shredded cheese, then fold the sides of the tortilla over the filling and roll it up tightly.
5. Heat oil in a frying pan over medium heat. Fry each chimichanga seam side down for about 3-4 minutes on each side, until golden brown and crispy. Drain on paper towels.
6. Serve hot with sour cream, avocado, and salsa on the side. Enjoy!
Key Ingredients & Substitutions
Shrimp: Fresh, peeled, and deveined shrimp are best for this recipe. If you can’t find fresh, frozen shrimp work too—just make sure to thaw them before cooking. I often use large shrimp for a heartier bite.
Cheese: Cheddar and Monterey Jack are classic choices for melting goodness. If you’re looking for a lighter option, try using reduced-fat cheese or a dairy-free cheese substitute if you have dietary restrictions.
Refried Beans: Homemade beans add great flavor, but canned refried beans are super convenient. If you’re avoiding beans, you could try mashed avocado for a creamy texture.
Tortillas: Flour tortillas are traditional for chimichangas, but you could use whole wheat tortillas for a healthier twist. Corn tortillas can also be used, just be sure they are thick enough to hold their shape.
Sour Cream: Plain Greek yogurt is a great substitute if you want added protein and less fat. You could also use a dairy-free yogurt for a similar effect.
How Do I Perfectly Fry Chimichangas Without Them Breaking Open?
Frying chimichangas can be tricky, but with a bit of care, you can achieve perfectly crisp results. Here’s a step-by-step guide:
- Make sure to seal the edges tightly, either by pressing them together or using a little water as ‘glue’ to keep them secure.
- Use enough oil in the pan; about 1-2 inches deep. This ensures even frying and reduces the chances of breakage.
- Don’t overcrowd the pan; fry only a couple of chimichangas at a time for even cooking. Keep the heat at medium-high to achieve that golden brown crispiness.
- Be careful when flipping them; use a spatula to gently turn them over so they don’t tear.
With these tips, your chimichangas should come out golden brown and perfectly crispy every time!
How to Make Shrimp Chimichangas
Ingredients You’ll Need:
For the Filling:
- 1 lb shrimp, peeled and deveined
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- 1 cup refried beans
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
For Assembling:
- 1 cup flour tortillas (8-inch size)
- 2 tbsp olive oil (for cooking)
For the Cream Sauce:
- 1 cup sour cream
- 1/2 cup green salsa or tomatillo salsa
For Garnishing:
- Chopped fresh cilantro
- Fresh lime wedges
- Additional salsa (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook, with an additional time of about 10 minutes for frying and making the sauce. So, you’ll have a delicious meal ready in a total of about 25 minutes!
Step-by-Step Instructions:
1. Prepare the Shrimp Filling:
Start by heating 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté them until they become soft, which should take about 3 to 4 minutes. Now, add the shrimp along with cumin, chili powder, salt, and pepper. Cook the shrimp for about 4 to 5 minutes, or until they turn pink and opaque. Once done, remove from the heat and let it cool for a few minutes.
2. Combine Ingredients:
In a large bowl, mix the cooked shrimp with the shredded cheese and refried beans. Stir everything together until well combined—this mixture will be the filling for your chimichangas.
3. Assemble Chimichangas:
Take a tortilla and place a generous spoonful of the shrimp mixture in the center. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top, making sure to seal it securely. Repeat this process with the remaining tortillas and filling mixture.
4. Fry Chimichangas:
In a skillet or deep fryer, heat oil over medium-high heat. Gently place the chimichangas, seam side down, into the oil. Fry them until they are golden brown and crispy on all sides, which should take about 3 to 4 minutes per side. When they’re done, remove them and let them drain on paper towels.
5. Prepare the Cream Sauce:
In a small saucepan, heat the sour cream and green salsa over medium heat. Stir the mixture until it is smooth and warmed through. Taste it and season with salt and pepper if needed.
6. Serve:
Finally, place the fried chimichangas on a plate, drizzle with the creamy sauce, and garnish with chopped cilantro. Serve them hot with lime wedges and any extra salsa you like on the side. Enjoy your delicious Shrimp Chimichangas!
Can I Use Different Types of Shrimp for This Recipe?
Absolutely! You can use fresh, frozen, or even pre-cooked shrimp. If using frozen shrimp, make sure to fully thaw them in the fridge overnight or place them in a sealed bag submerged in cold water for a quick thaw. If using pre-cooked shrimp, reduce the cooking time to just heating them through with the spices.
What Can I Substitute for Refried Beans?
If you don’t have refried beans on hand, you can substitute them with black beans or pinto beans. Just mash them a little with a fork before mixing with the shrimp filling for a similar texture and flavor. You can also use a bean dip if you’re looking for something ready-made!
How to Store Leftovers
Leftover chimichangas can be stored in an airtight container in the fridge for up to 3 days. If you want to keep them crispy, reheat them in a skillet over medium heat instead of the microwave, turning occasionally until heated through.
Can I Make This Dish Vegetarian?
Yes! Simply omit the shrimp and replace it with your favorite vegetables such as bell peppers, zucchini, or mushrooms. You can also add some cooked quinoa or rice for extra substance. Then proceed with the recipe as instructed!
