Shrimp Chimichanga Recipe
Delicious chimichanga with cheese and your choice of filling. Served with rice and beans bathed in delicious medium-spicy red sauce and cheese dip
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Ingredients
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Chimichanga Filling
Red Sauce
Beans and Rice
Method
Prepare the Filling
- 1
Sauté the Shrimp
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the shrimp, cumin, salt, and black pepper. Cook for 4-5 minutes until the shrimp are pink and cooked through. Remove from heat and let cool slightly.
- 2
Assemble the Filling
In a bowl, combine the cooked shrimp with shredded cheese. Mix well and set aside.
Make the Red Sauce
- 3
Combine Ingredients
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add tomato sauce, chicken broth, chili powder, garlic powder, onion powder, salt, and black pepper. Stir well and let simmer for 10 minutes to allow flavors to meld.
Prepare Beans and Rice
- 4
Sauté Beans and Rice
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add cooked rice and canned black beans. Sprinkle with cumin and salt. Stir to combine and heat through for about 5 minutes.
Assemble and Cook Chimichangas
- 5
Fill the Tortillas
Lay a tortilla flat and add a generous scoop of the shrimp and cheese filling in the center. Fold the sides over the filling and roll up tightly to form a chimichanga. Repeat with remaining tortillas.
- 6
Fry the Chimichangas
In a deep skillet or fryer, heat oil over medium-high heat. Carefully add the chimichangas, a few at a time, and fry for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Serve
- 7
Plate the Dish
On a plate, serve the chimichangas alongside the sautéed beans and rice. Drizzle the red sauce generously over the chimichangas and top with additional shredded cheese if desired.
