Chimichanga De Camaron Recipe

Inspired by Puerto Vallarta Mexican Grill

Time30m

Serves4

Two soft or fried flour tortillas filled with grilled shrimp, onions and tomatoes, topped with cheese dip. Served with sour cream, white rice, and guacamole salad.

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Ingredients

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Chimichanga Filling

1 pound Shrimp, peeled and deveined

4 pieces Flour tortillas

1 cup Onion, chopped

1 cup Tomato, diced

1 cup Cheese dip

2 tablespoons olive oil

2 cloves Garlic, minced

1 teaspoon Cumin

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Method

Cooking Instructions

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, sauté until the onion is translucent.

Cook the Shrimp

Add the shrimp to the skillet, season with cumin, salt, and black pepper. Cook until the shrimp turn pink and opaque, about 3-5 minutes.

Add Tomatoes

Stir in the diced tomatoes and cook for an additional 2 minutes until softened. Remove from heat and let cool slightly.

Assemble the Chimichangas

Place a portion of the shrimp mixture in the center of each tortilla. Roll them up tightly, folding in the sides to secure the filling.

Fry or Bake

Heat oil in a deep fryer or a large skillet. Fry the chimichangas until golden brown and crispy, about 3-4 minutes on each side. Alternatively, brush them with olive oil and bake at 375°F (190°C) for 15-20 minutes.

Serve

Top the chimichangas with cheese dip and serve with sour cream, white rice, and guacamole salad on the side.