Shrimp Chimichangas

Heather Sturdivan


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 vote

20 Min
10 Min


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

How to Make Shrimp Chimichangas


  • 1If 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.
  • 2Heat up pinto beans and steam tortillas in microwave by layering a damp paper towel between tortillas.
  • 3Fill tortillas with a scoop of shrimp, beans and cheese and roll using picture I posted.
  • 4Heat 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.
  • 5Place 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.
  • 6Serve 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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About Shrimp Chimichangas

Course/Dish: Fish, Seafood
Regional Style: Mexican
Other Tag: Quick & Easy

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