Shrimp Chimichanga Dish: A Delicious Twist on a Classic Mexican Favorite

Shrimp Chimichanga Dish is a delightful culinary creation that brings together the vibrant flavors of Mexico with the succulent taste of shrimp. As I take a bite of this crispy, golden delight, I am reminded of the rich history behind this dish, which is believed to have originated in the southwestern United States, where Mexican cuisine has flourished. The chimichanga, often filled with various ingredients, has become a beloved staple for its versatility and satisfying crunch.

People adore the Shrimp Chimichanga Dish not only for its incredible taste but also for its delightful texture. The combination of tender shrimp, savory spices, and a crispy exterior creates a mouthwatering experience that is hard to resist. Plus, it’s a convenient dish that can be prepared ahead of time and easily enjoyed at gatherings or family dinners. Join me as we explore this delicious recipe that is sure to become a favorite in your home!

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 cup cooked rice (white or brown)
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheese (cheddar or Mexican blend)
• 4 large flour tortillas
• Vegetable oil, for frying
• 1 cup salsa
• 1 cup sour cream
• Fresh cilantro, for garnish

Preparing the Shrimp Filling

1. Start by rinsing the shrimp under cold water and patting them dry with paper towels. This helps to remove any excess moisture, ensuring they cook perfectly.
2. In a large mixing bowl, combine the shrimp with olive oil, garlic powder, onion powder, ground cumin, chili powder, salt, and pepper. Toss everything together until the shrimp are well coated with the spices. I love to let the shrimp marinate for about 15-20 minutes to really soak in those flavors.

Cooking the Shrimp

1. Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet in a single layer. You may need to do this in batches if your skillet isn’t large enough.
2. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook them, as shrimp can become rubbery if cooked too long.
3. Once cooked, remove the shrimp from the skillet and set them aside to cool slightly. This will make it easier to handle them when assembling the chimichangas.

Assembling the Chimichangas

1. In a large bowl, combine the cooked rice, black beans, and shredded cheese. Mix well to ensure everything is evenly distributed.
2. Take a flour tortilla and lay it flat on a clean surface. Spoon about 1/4 of the rice and bean mixture onto the center of the tortilla, followed by a portion of the cooked shrimp.
3. To fold the chimichanga, start by folding the sides of the tortilla over the filling, then roll it up from the bottom to the top, making sure to tuck in the sides as you go. This will help keep the filling secure inside.
4. Repeat this process with the remaining tortillas, filling, and shrimp until everything is assembled. You should have four deliciously stuffed chimichangas ready to go!

Frying the Chimichangas

1. In a large, deep skillet or pot, heat about 1-2 inches of vegetable oil over medium heat. You can test if the oil is hot enough by dropping a small piece of tortilla into the oil; if it sizzles, you’re ready to fry!
2. Carefully place one chimichanga seam-side down into the hot oil. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Make sure not to overcrowd the pan; you want to give each chimichanga enough space to fry evenly.
3. Once golden brown, use a slotted spoon to remove the chimichangas from the oil and place them on a plate lined with paper towels to drain any excess oil.
4. Repeat the frying process with the remaining chimichangas, adjusting the heat as necessary to maintain the oil temperature.

Serving the Chimichangas

1. Once all the chimichangas are fried and crispy, it’s time to serve! Place them on a large serving platter.
2. Drizzle some salsa over the top of each chimichanga, or serve it on the side for dipping. I love to add a generous dollop of sour cream on top as well.
3. Garnish with fresh cilantro for a pop of color and flavor. You can also add some sliced jalapeños or avocado

   Conclusion:

   In summary, this Shrimp Chimichanga recipe is an absolute must-try for anyone looking to elevate their culinary repertoire. The combination of succulent shrimp, vibrant spices, and crispy tortillas creates a delightful dish that is sure to impress your family and friends. Not only is it packed with flavor, but it also offers a wonderful opportunity to customize it to your liking. You can serve these chimichangas with a side of fresh guacamole, zesty salsa, or a drizzle of creamy sour cream to enhance the experience even further. If you’re feeling adventurous, consider experimenting with different fillings, such as adding black beans, corn, or even a hint of cheese for an extra layer of richness. The beauty of this Shrimp Chimichanga recipe lies in its versatility, allowing you to make it your own while still enjoying the core flavors that make it so special. I wholeheartedly encourage you to give this recipe a try! I promise you won’t be disappointed. Once you’ve made your own Shrimp Chimichangas, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your delicious creation! Let’s celebrate the joy of cooking together and inspire each other in the kitchen. Happy cooking! Print
   

   Shrimp Chimichanga Dish: A Delicious Twist on a Classic Mexican Favorite

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   • Author: Dottie
   • Total Time: 50 minutes
   • Yield: 4 chimichangas 1x

   Print Recipe

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   Description

   These crispy shrimp chimichangas are a delicious blend of seasoned shrimp, black beans, and rice, all wrapped in golden tortillas. Ideal for a hearty meal or a tasty appetizer, they are served with salsa and sour cream for a flavorful experience.

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   Ingredients

   Scale 1x2x3x

   • 1 pound large shrimp, peeled and deveined
   • 1 tablespoon olive oil
   • 1 teaspoon garlic powder
   • 1 teaspoon onion powder
   • 1 teaspoon ground cumin
   • 1 teaspoon chili powder
   • Salt and pepper, to taste
   • 1 cup cooked rice (white or brown)
   • 1 cup black beans, drained and rinsed
   • 1 cup shredded cheese (cheddar or Mexican blend)
   • 4 large flour tortillas
   • Vegetable oil, for frying
   • 1 cup salsa
   • 1 cup sour cream
   • Fresh cilantro, for garnish

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   Instructions

   1. Rinse the shrimp under cold water and pat them dry with paper towels.
   2. In a large mixing bowl, combine the shrimp with olive oil, garlic powder, onion powder, ground cumin, chili powder, salt, and pepper. Toss until well coated. Let marinate for 15-20 minutes.
   3. Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer (cook in batches if necessary).
   4. Cook for 2-3 minutes on each side until pink and opaque. Avoid overcooking.
   5. Remove shrimp from the skillet and set aside to cool slightly.
   6. In a large bowl, mix the cooked rice, black beans, and shredded cheese.
   7. Lay a flour tortilla flat. Spoon 1/4 of the rice and bean mixture onto the center, followed by a portion of the cooked shrimp.
   8. Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, tucking in the sides.
   9. Repeat with remaining tortillas, filling, and shrimp.
   10. In a large, deep skillet or pot, heat 1-2 inches of vegetable oil over medium heat.
   11. Test the oil by dropping in a small piece of tortilla; if it sizzles, it’s ready.
   12. Carefully place one chimichanga seam-side down into the hot oil. Fry for 3-4 minutes on each side until golden brown and crispy.
   13. Use a slotted spoon to remove chimichangas and place them on a plate lined with paper towels to drain excess oil.
   14. Repeat with remaining chimichangas.
   15. Place fried chimichangas on a serving platter.
   16. Drizzle with salsa or serve on the side for dipping. Add a dollop of sour cream on top.
   17. Garnish with fresh cilantro and optional sliced jalapeños or avocado.

   Notes

   • Ensure the oil is hot enough before frying to achieve a crispy texture.
   • Customize the filling by adding your favorite vegetables or spices.
   • Serve with additional toppings like guacamole or diced tomatoes for extra flavor.

   • Prep Time: 30 minutes
   • Cook Time: 20 minutes