Real Recipes From Real Home Cooks ®

shrimp chimichangas

(1 rating)
Recipe by
Heather Sturdivan
Turlock, CA

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!

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 10 Min

Ingredients For shrimp chimichangas

  • 1/3 lb
  • taco seasoning
  • 3/4 c
    shredded cheddar cheese
  • 1 can
    whole pinto beans, drained
  • 4
    large/burrito size flour tortillas
  • vegetable oil

How To Make shrimp chimichangas

  • 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.

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