Shrimp Chimichanga

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.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

Equipment used in this recipe

• Skillet
• Wire rack
• Baking sheet
• Medium sauce pan
• Whisk

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 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.

You may also enjoy

Chicken Chimichangas

Wet Burritos

Pulled Pork Burritos

Taco Salad in Fried Tortilla Bowls

Chicken and Black Bean Chimichangas

Continue to Content

Yield: 2 Chimis

Shrimp Chimichanga

Print

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.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

For the Crispy Chimichanga:

• 1/2 pound shrimp (I buy peeled, deveined, and tails removed)
• 1/2 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 1/2 Tablespoons flour
• 1/2 cup low sodium chicken broth
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup sour cream
• 4 ounce can diced green chiles
• 1/4 cup shredded Monterey Jack cheese

Instructions

For the Seafood Chimis:

1. Place the shrimp in a skillet over medium heat.
2. Add the salsa and taco seasoning. Stir to combine.
3. Cook on medium heat for about 2 minutes or until shrimp is pink and opaque.
4. Preheat the oven to 400 degrees F.
5. Add a wire rack to a baking sheet and spray the rack with non-stick spray.
6. Place half of the shrimp mixture into each burrito tortilla.
7. Top with the 1 cup shredded Monterey Jack cheese, divided evenly between the tortillas.
8. Roll up the tortillas like an envelope.
9. 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.
10. Spray the tops of the chimichangas generously with non-stick spray (or cooking oil).
11. Bake for 10 minutes and then flip them over.
12. Continue baking for another 10 minutes.

For the White Sauce:

1. While the chimichangas are cooking, melt the butter and olive oil in a medium sauce pan over medium heat.
2. Whisk in the flour, stirring constantly, and cook about 2 minutes.
3. Turn the heat to low and whisk in the broth a little at a time.
4. Add the cumin, salt, and pepper. Simmer until thickened, about 3 minutes.
5. Stir in the canned green chiles, ¼ cup shredded Monterey Jack cheese, and the sour cream. Keep warm over low heat.
6. 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.

Notes

• Shrimp are naturally high in sodium.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Amazon Basics Hard Anodized Non-Stick 12.5-Inch Skillet, Red
• 
  Wilton Industries Perfect Results Mega Cooling Rack
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack)
• 
  MICHELANGELO Saucepan with Lid 2 Quart, Ultra Nonstick
• 
  Silicone Whisk Set of 3 - Stainless Steel

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 1168Total Fat: 60gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 363mgSodium: 3813mgCarbohydrates: 91gFiber: 13gSugar: 12gProtein: 67g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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