Best 2 Shrimp Chimichangas Recipes
**Shrimp Chimichangas: A Flavorful Fusion of Mexican and Seafood Delights**
Prepare to embark on a culinary journey that harmoniously blends the vibrant flavors of Mexican cuisine with the delicate taste of succulent shrimp. Shrimp chimichangas, a delectable dish that tantalizes the senses, await your culinary exploration. Discover the art of crafting these savory treats, from selecting the freshest shrimp to mastering the technique of creating crispy, golden-brown chimichangas. This comprehensive guide features an array of recipes, each offering unique flavor combinations and cooking methods. Whether you prefer the traditional approach of deep-frying or the healthier option of baking, we have you covered. Get ready to indulge in a symphony of flavors as you bite into these crispy chimichangas filled with juicy shrimp, melted cheese, and a delightful array of seasonings.
AIR FRYER SHRIMP CHIMICHANGAS
This recipe is sponsored by SeaPak®. When hunger hits, a crispy chimichanga is what we crave. Stuff a flour tortilla with breaded popcorn shrimp, rice, beans and cheese and then air-fry until golden and hot. Topped with salsa, sour cream, shredded lettuce and guacamole, this is a diner's delight that elevates humble pantry ingredients to Chopped status.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare the popcorn shrimp according to the package directions for the air fryer.
- Bring 1/2 cup water to a simmer in a small saucepan over medium-high heat. Stir in the rice and 1/2 teaspoon salt. Return to a simmer, cover with a tight-fitting lid and reduce the heat to low. Cook until all the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat, let stand covered for 5 minutes and fluff with a fork. Stir in the cilantro and lime zest.
- Wrap the flour tortillas in a damp paper towel and microwave until warm and pliable, about 30 seconds. Place the tortillas on a cutting board or clean work surface. Using a small offset spatula or the back of a spoon, spread 1/4 cup of the refried beans in the center of each tortilla in a rectangular shape. Top with 1/4 cup rice, a quarter of the popcorn shrimp and 1/4 cup of the cheese.
- Fold in the two opposite side of the tortilla over the filling. Fold the side closest to you over the filling, then tightly roll the burrito away from you. Place the chimichanga seam-side down and brush the top and bottom with olive oil. Repeat with the remaining 3 tortillas.
- Preheat the air fryer to 390 degrees F. Place the chimichangas in the air fryer basket seam-side down (see Cook's Note). Air fry until golden brown and crisp all over, 5 to 6 minutes. Sprinkle the remaining 1/2 cup cheese on the top of the chimichangas, then air fry 1 minute more to melt. Serve with shredded lettuce, pico de gallo, diced avocado, sour cream and lime wedges.
SHRIMP CHIMICHANGAS
My husband and I used to always order these at a restaurant so I came up with a recipe to make them at home. They are so tasty that we rarely go out for Mexican any more!
Provided by Heather Sturdivan
Categories Seafood
Time 30m
Number Of Ingredients 6
Steps:
- 1. If necessary, devein and remove shells from shrimp. Chop shrimp into small pieces and sauté in a little oil. Turn burner low and add enough taco seasoning to coat shrimp. Remove from heat when finished cooking.
- 2. Heat up pinto beans and steam tortillas in microwave by layering a damp paper towel between tortillas.
- 3. Fill tortillas with a scoop of shrimp, beans and cheese and roll using picture I posted.
- 4. Heat up ½ inch of oil in a pan big enough for all the chimis to fit in the bottom. Test oil with a little piece of tortilla, when it starts frying immediately, it's ready.
- 5. Place each chimi in oil, seam side down, and swirl each one around a little when you first set it in the pan to keep it from sticking. Slowly turn chimis until they are golden brown and crispy.
- 6. Serve hot with sour cream, guacamole and Spanish rice. *I like to make my chimis with a little of the Spanish rice in them.
Tips:
- Use fresh shrimp: Fresh shrimp have a better flavor and texture than frozen shrimp. If you're using frozen shrimp, be sure to thaw them completely before cooking.
- Cook the shrimp properly: Shrimp should be cooked until they are pink and opaque. Overcooked shrimp are tough and rubbery.
- Make sure the tortillas are warm before filling them: Warm tortillas are more pliable and less likely to tear when you roll them up.
- Don't overfill the chimichangas: Overfilled chimichangas are difficult to roll up and may fall apart when you fry them.
- Fry the chimichangas until they are golden brown: This will give them a crispy outer shell and a delicious flavor.
- Serve the chimichangas with your favorite dipping sauce: Chimichurri sauce, salsa, or sour cream are all great options.
Conclusion:
Shrimp chimichangas are a delicious and easy-to-make dish that is perfect for any occasion. They can be served as an appetizer, main course, or snack. With a few simple tips, you can make sure your shrimp chimichangas are perfect every time. So next time you're looking for a new and exciting recipe, give shrimp chimichangas a try!
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