Go Back Email Link
–+ servings
zona cooks logo image with a chef hat icon.
Shrimp Chimichanga on a plate with sides of spanish rice and refried beans.

Shrimp Chimichanga Recipe

Zona House
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.
4.50 from 12 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Seafood
Cuisine American Mexican
Servings 2 Chimis
Calories 742 kcal

Equipment

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

Serving: 1Calories: 742kcalCarbohydrates: 46gProtein: 28gFat: 50gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 110mgSodium: 2055mgPotassium: 514mgFiber: 5gSugar: 6gVitamin A: 1679IUVitamin C: 21mgCalcium: 729mgIron: 5mg
Tried this recipe?Please consider Leaving a Review!