Shrimp Chimichangas Recipe
Two shrimp chimichangas (soft or fried) topped with cheese dip, lettuce, sour cream, guac, & tomato. Served with rice.
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Ingredients
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Chimichanga Filling
Toppings
Sides
Method
Chimichanga Preparation
- 1
Cook the Shrimp Filling
In a large skillet over medium heat, sauté the garlic, onion, and bell pepper until soft, about 5 minutes. Add the shrimp and cook until they turn pink, about 3-4 minutes.
- 2
Season the Mixture
Stir in the cilantro, lime juice, cumin, chili powder, salt, and black pepper. Cook for another 2 minutes. Remove from heat and let cool slightly.
- 3
Assemble the Chimichangas
Spoon half of the shrimp mixture onto the center of each tortilla. Fold the sides over the filling and roll tightly. Secure with toothpicks if necessary.
- 4
Fry or Heat the Chimichangas
If frying, heat oil in a deep skillet to 350°F (175°C) and fry chimichangas until golden brown, about 3-4 minutes on each side. Alternatively, for soft chimichangas, place them on a baking sheet and warm in a 350°F (175°C) oven for 15 minutes.
Serving Preparation
- 5
Prepare the Rice
Cook the rice according to package instructions while the chimichangas are cooking.
- 6
Plate the Dish
Place the chimichangas on a plate, top with cheese dip, then add shredded lettuce, a dollop of sour cream, guacamole, and diced tomato.