For seafood lovers, there’s nothing better than a delicious seafood chimichanga recipe. This seafood-filled dish combines the best of Mexican flavors with the delectable taste of seafood.
Not only is it tasty, but it’s also packed with healthy ingredients. You can make this classic dish in no time at all, and it’s sure to become a hit at your next dinner party.
What is seafood chimichanga?
A seafood chimichanga is a Mexican-inspired dish that combines seafood with a variety of spices and other ingredients. It is usually filled with a combination of shrimp, crab, and/or fish, which is then fried in a tortilla and served with a variety of sauces.
The dish is often served with Mexican rice and beans, making it a complete meal.
Why You’ll Love this seafood chimichanga?
If you’re looking for a tasty and filling meal, then this seafood chimichanga recipe is an excellent choice. Not only is it full of flavor, but it’s also packed with healthy ingredients.
It’s a great way to get your seafood fix without having to deep-fry or use unhealthy ingredients. Plus, it’s a quick and easy meal to prepare, so you can have dinner on the table in no time.
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How Does It Taste Like?
This seafood chimichanga recipe has a unique taste due to the combination of Mexican spices and seafood. The tortilla is slightly crispy on the outside, while the inside is filled with a savory mix of shrimp, crab, and/or fish.
The spices used to season the filling give the dish a unique flavor, while the sauces used to top it off provide an extra layer of flavor.
Ingredients
Shrimp: This is the main protein for this dish. Make sure to use fresh or frozen shrimp that has been thawed.
Tortillas: Use large burrito-sized tortillas to wrap the filling.
Chicken broth and Monterey Jack cheese: These ingredients add moisture and flavor to the chimichangas.
Non-stick cooking spray: This is used to fry the chimichangas without adding extra oil.
Salsa: Any type of salsa will work, depending on your preferred level of spiciness.
Taco seasoning: Use a store-bought mix or make your own by combining cumin, chili powder, paprika, garlic powder, onion powder, and salt.
Oil: This is used to sauté the shrimp and vegetables for the filling.
Green chiles: These add a subtle heat and flavor to the dish.
Butter, flour, cumin, salt: These ingredients are used to make a roux for the creamy sauce that goes on top of the chimichangas.
Sour cream: This is used in the creamy sauce for added flavor and texture.
Black pepper: A dash of black pepper adds a savory kick to the dish.
Step by Step Directions
Step 1: Preheat the oven:
Preheat your oven to 400 degrees F (200 degrees C).
Step 2: Sauté the shrimp:
In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook until they turn pink, about 4-5 minutes. Remove from skillet and set aside.
Step 3: Cook the vegetables:
In the same skillet, add diced vegetables (onions, peppers, and green chiles) and cook until they are soft, about 3-4 minutes.
Step 4: Season the vegetables:
Add taco seasoning to the vegetables and stir to combine.
Step 5: Add shrimp back in:
Return shrimp to the skillet and mix with the vegetables.
Step 6: Make the sauce:
In a separate saucepan, melt butter over medium heat. Whisk in flour until it forms a paste. Gradually add chicken broth, whisking continuously until the mixture thickens. Add cumin, salt, and black pepper to the sauce and stir to combine.
Step 7: Make the creamy sauce:
Remove from heat and stir in sour cream.
Step 8: Fill tortillas:
Lay out tortillas on a flat surface and divide the shrimp filling among them. Sprinkle shredded cheese over the filling.
Step 9: Roll up the tortillas:
Roll up the tortillas, tucking in the ends to seal them.
Step 10: Bake chimichangas:
Spray a baking dish with non-stick cooking spray and place the chimichangas seam side down. Spray the tops of the chimichangas with more non-stick cooking spray. Bake for 20 minutes until they are golden brown and crispy on the outside.
Step 11: Serve:
Serve with the creamy sauce and salsa on top.
Tips
- Be sure to thoroughly cook the shrimp before filling the tortillas.
- Use a non-stick skillet to sauté the shrimp and vegetables to prevent sticking.
- Make sure the tortillas are sealed properly so that they don’t fall apart during cooking.
- For a healthier option, you can bake the chimichangas instead of frying them.
Nutrition Information
One serving of seafood chimichanga contains approximately
How to store seafood chimichanga?
If you have any leftover seafood chimichanga, you can store it in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place the chimichangas in a preheated 350°F oven for 10-15 minutes, or until heated through.
What other substitute can I use in seafood chimichanga?
- Add shredded crab meat to the filling for an extra layer of flavor.
- Substitute fish like tilapia, cod, or salmon for the shrimp.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Top with diced avocados and tomatoes for added freshness.
Equipment
- skillet
- oven
- saucepan
Ingredients
- 1 pound shrimp
- 4 burrito-sized tortillas
- 1 cup low-sodium chicken broth
- 2 cup shredded Monterey Jack cheese
- Non-stick cooking spray
- 1 cup salsa
- 2 Tablespoon taco seasoning
- 0.5 cup shredded Monterey Jack cheese
- 2 Tablespoon olive oil
- 8- ounce can of diced green chiles
- 2 Tablespoon butter
- 3 Tablespoons flour
- 0.5 teaspoon cumin
- 0.5 teaspoon salt
- 0.5 cup sour cream
- 0.5 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- In a large skillet, heat olive oil over medium-high heat.
- Add shrimp and cook until they turn pink, about 4-5 minutes. Remove from skillet and set aside.
- In the same skillet, add diced vegetables (onions, peppers, and green chiles) and cook until they are soft, about 3-4 minutes.
- Add taco seasoning to the vegetables and stir to combine.
- Return shrimp to the skillet and mix with the vegetables.
- In a separate saucepan, melt butter over medium heat.
- Whisk in flour until it forms a paste.
- Gradually add chicken broth, whisking continuously until the mixture thickens.
- Add cumin, salt, and black pepper to the sauce and stir to combine.
- Remove from heat and stir in sour cream.
- Lay out tortillas on a flat surface and divide the shrimp filling among them.
- Sprinkle shredded cheese over the filling.
- Roll up the tortillas, tucking in the ends to seal them.
- Spray a baking dish with non-stick cooking spray and place the chimichangas seam side down.
- Spray the tops of the chimichangas with more non-stick cooking spray.
- Bake for 20 minutes until they are golden brown and crispy on the outside.
- Serve with the creamy sauce and salsa on top.
Notes
- Be sure to thoroughly cook the shrimp before filling the tortillas.
- Use a non-stick skillet to sauté the shrimp and vegetables to prevent sticking.
- Make sure the tortillas are sealed properly so that they don’t fall apart during cooking.
- For a healthier option, you can bake the chimichangas instead of frying them.
Nutrition
Frequently Asked Questions
Can I make seafood chimichanga ahead of time?
Yes, you can make the filling ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to make the chimichangas, simply assemble them and fry as directed.
How do I know when the chimichangas are done cooking?
The chimichangas are done cooking when they are golden brown and the filling is heated through.
Can I freeze seafood chimichanga?
Yes, you can freeze the seafood chimichanga. Place them in a single layer on a baking sheet and freeze for 1-2 hours. Once they are frozen, transfer them to a freezer-safe container or bag and store for up to 3 months.
Can I use canned seafood for the filling?
Yes, you can use canned seafood for the filling. Drain and rinse the seafood before adding it to the filling.
How long do the chimichangas last in the refrigerator?
The chimichangas will last for up to 3 days in the refrigerator.
Conclusion
This seafood chimichanga recipe is a delicious and healthy way to enjoy your favorite seafood. With its unique blend of Mexican flavors and satisfying filling, it’s sure to become a household favorite.
So next time you’re craving some seafood, give this recipe a try and see for yourself why it’s so loved. Happy cooking! With love from our kitchen to yours – enjoy your meal!