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.
Ingredients
Scale
- 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
Instructions
- Rinse the shrimp under cold water and pat them dry with paper towels.
- 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.
- Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer (cook in batches if necessary).
- Cook for 2-3 minutes on each side until pink and opaque. Avoid overcooking.
- Remove shrimp from the skillet and set aside to cool slightly.
- In a large bowl, mix the cooked rice, black beans, and shredded cheese.
- 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.
- Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, tucking in the sides.
- Repeat with remaining tortillas, filling, and shrimp.
- In a large, deep skillet or pot, heat 1-2 inches of vegetable oil over medium heat.
- Test the oil by dropping in a small piece of tortilla; if it sizzles, it’s ready.
- Carefully place one chimichanga seam-side down into the hot oil. Fry for 3-4 minutes on each side until golden brown and crispy.
- Use a slotted spoon to remove chimichangas and place them on a plate lined with paper towels to drain excess oil.
- Repeat with remaining chimichangas.
- Place fried chimichangas on a serving platter.
- Drizzle with salsa or serve on the side for dipping. Add a dollop of sour cream on top.
- 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