Chimichanga De Camaron Recipe
A flour tortilla filled with grilled shrimp then deep fried until golden brown. Topped with cheese sauce and served with lettuce, sour cream, guacamole and tomato. Served with rice and beans.
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Ingredients
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Chimichangas
Toppings & Sides
Method
Chimichangas
- 1
Marinate shrimp
In a medium bowl, mince the garlic. Add olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, kosher salt and black pepper. Stir to combine. Add the shrimp and toss until evenly coated. Marinate at room temperature 10–15 minutes (or up to 30 minutes refrigerated).
- 2
Grill or sauté shrimp
Heat a large nonstick skillet or grill pan over medium-high heat. Add 1 tablespoon olive oil if using a pan. Cook the shrimp in a single layer 1–2 minutes per side, until opaque and just cooked through. Remove from heat and let cool slightly, then roughly chop into 1/2-inch pieces.
- 3
Assemble chimichangas
Warm tortillas briefly (15–20 seconds per side in a dry skillet or wrapped in a damp towel in the microwave) so they are pliable. Divide chopped shrimp evenly among tortillas (about 4–5 tablespoons per tortilla). Top each with about 2–3 tablespoons shredded cheese. Fold sides in, then roll tightly to enclose filling, tucking ends under to form sealed burrito shapes.
- 4
Heat oil
Pour vegetable oil into a deep skillet or Dutch oven so it reaches about 1 to 1 1/2 inches up the sides. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with the end of a wooden spoon — small bubbles should form steadily around it.
- 5
Fry chimichangas
Carefully lower 2 chimichangas into the hot oil seam-side down. Fry 2–3 minutes per side, turning once, until golden brown and crisp. Use tongs to turn and to remove to a wire rack or paper towels to drain. Repeat with remaining chimichangas. Keep warm in a 200°F (95°C) oven if desired.
Toppings & Sides
- 6
Warm sides
Reheat prepared rice and refried beans on the stovetop or in the microwave until hot. Keep covered to retain moisture.
- 7
Prepare plating
Place a chimichanga on each plate. Spoon 2–3 tablespoons warm cheese sauce over each chimichanga. Arrange a small mound of shredded lettuce to the side, add a dollop (about 2 tablespoons) of sour cream and about 3 tablespoons guacamole. Sprinkle diced tomatoes and chopped cilantro over the top. Serve with a lime wedge and a generous scoop of rice and beans on the side.
- 8
Serving suggestion
Serve immediately so the chimichanga remains crisp. If desired, provide extra cheese sauce, hot sauce and lime wedges at the table.