Best Shrimp Chimichangas Recipes

AIR FRYER SHRIMP CHIMICHANGAS

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

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.

SHRIMP CHIMICHANGAS

Steps:

• Fry bacon until crisp enough to chop.
• Remove bacon and retain about 2 tablespoons fat in pan.
• Peel and de-vein shrimp, then chunk.
• Grill in pan 1 minute.
• Stir in cheese, salsa, tomatoes and chiles.
• Turn to blend, but not long or shrimp will become tough.
• Divide and pile on tortillas.
• Fold all sides over and fasten with wooden picks.
• Slide carefully into hot oil and brown lightly.
• Drain on paper towels. (Or bake at 400 degrees F for 7 to 10 minutes.).