This baked crispy Shrimp Chimichanga and white sauce is delicious. The shrimp filling is cooked and seasoned, then stuffed inside tortilla shells and oven baked until crispy. They are then topped with a white sauce made of cheese, sour cream and green chiles.
This small batch recipe serves 2 and makes a great romantic lunch, dinner, or date night meal. This dish goes great served with a side of refried beans, Mexican rice, or tortilla chips.
Use the rest of the burrito tortillas to make these Smothered Wet Burritos or these Taco Salads in Edible Bowls.
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Equipment used in this recipe
How to make Shrimp Chimichanga
For the Seafood Chimis
Place the shrimp in a skillet over medium heat.
Add the salsa and taco seasoning. Stir to combine.
Cook on medium heat for about 2 minutes or until shrimp is pink and opaque.
Preheat the oven to 400 degrees F.
Add a wire rack to a baking sheet and spray the rack with non-stick spray.
Place half of the shrimp mixture into each burrito tortilla.
Top with the 1 cup shredded Monterey Jack cheese, divided evenly between the tortillas.
Roll up the tortillas like an envelope.
With the seam side up (the bottoms) spray generously with non-stick spray (or cooking oil) and then place them seam side down on the prepared wire rack.
Spray the tops of the chimichangas generously with non-stick spray (or cooking oil).
Bake for 10 minutes and then flip them over.
Continue baking for another 10 minutes.
For the White Sauce
While the chimichangas are cooking, melt the butter and olive oil in a medium saucepan over medium heat.
Whisk in the flour, stirring constantly, and cook for about 2 minutes.
Turn the heat to low and whisk in the broth a little at a time.
Add the cumin, salt, and pepper. Simmer until thickened, about 3 minutes.
Stir in the canned green chiles, ¼ cup shredded Monterey Jack cheese, and the sour cream. Keep warm over low heat.
When the chimichangas are done baking, transfer them to dinner plates and top with the white sauce and extra sour cream or other toppings if desired.
You may also enjoy
- Chicken Chimichangas
- Wet Burritos
- Pulled Pork Burritos
- Taco Salad in Fried Tortilla Bowls
- Chicken and Black Bean Chimichangas
Shrimp Chimichanga
Ingredients
For the Crispy Chimichanga:
- ½ pound shrimp (I buy peeled, deveined, and tails removed)
- ½ cup salsa (or Pico de Gallo)
- 1 Tablespoon taco seasoning (bought or homemade)
- 1 cup shredded Monterey Jack cheese
- 2 burrito sized tortillas
- Non-stick cooking spray (or cooking oil)
For the Green Chili Sauce:
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 ½ Tablespoons flour
- ½ cup low sodium chicken broth
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup sour cream
- 4 ounce can diced green chiles
- ¼ cup shredded Monterey Jack cheese
Instructions
For the Seafood Chimis:
- Place the shrimp in a skillet over medium heat.
- Add the salsa and taco seasoning. Stir to combine.
- Cook on medium heat for about 2 minutes or until shrimp is pink and opaque.
- Preheat the oven to 400 degrees F.
- Add a wire rack to a baking sheet and spray the rack with non-stick spray.
- Place half of the shrimp mixture into each burrito tortilla.
- Top with the 1 cup shredded Monterey Jack cheese, divided evenly between the tortillas.
- Roll up the tortillas like an envelope.
- With the seam side up (the bottoms) spray generously with non-stick spray (or cooking oil) and then place them seam side down on the prepared wire rack.
- Spray the tops of the chimichangas generously with non-stick spray (or cooking oil).
- Bake for 10 minutes and then flip them over.
- Continue baking for another 10 minutes.
For the White Sauce:
- While the chimichangas are cooking, melt the butter and olive oil in a medium sauce pan over medium heat.
- Whisk in the flour, stirring constantly, and cook about 2 minutes.
- Turn the heat to low and whisk in the broth a little at a time.
- Add the cumin, salt, and pepper. Simmer until thickened, about 3 minutes.
- Stir in the canned green chiles, ¼ cup shredded Monterey Jack cheese, and the sour cream. Keep warm over low heat.
- When the chimichangas are done baking, transfer them to dinner plates and top with the white sauce and extra sour cream or other toppings if desired.
Video
Notes
- Shrimp are naturally high in sodium.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Mamaderby
Friday 11th of August 2023
These were great. Had some leftover homemade salsa and Texas Caviar. Mixed those with the taco seasoning. They are a keeper!
Doroth
Tuesday 20th of June 2023
This plate looks delicious! I wish you had a recipe for the Mexican rice, too, since I plan to make it all. Maybe you could give us a recipe in the future? My husband loves Mexican food and this will be a winner.
Zona
Tuesday 20th of June 2023
Hi Doroth, for this rice side dish I used a store-bought Mexican Rice box mix but yes, I hope to have a homemade version in the future too. Thanks and enjoy :)
Tim
Friday 5th of May 2023
Very tasty,had a restaurant quality to them.
Zona
Sunday 7th of May 2023
Hi Tim, thank you so much! I'm glad you enjoyed them!