By Dr. Leah Alexander | Published on March 14, 2023 | Last Updated on November 22, 2023
Among all the different seafood recipes, the seafood Chimichanga is one of the most delicious and unique dishes to make. This recipe combines savory shrimp with a crispy tortilla, cheese, and salsa, all combined together into a delightful package.
The result is an incredibly flavorful dish that takes only minutes to prepare! You will love the combination of savory, spicy, and cheesy flavors all in one bite. Plus, the added bonus of being able to enjoy a healthier version of this classic Mexican dish!
In this article, I’ve shared the seafood chimichanga recipe, along with some tips and tricks for making the most perfect chimichangas. So read on and let’s get cooking!
What is Seafood Chimichanga?
Seafood chimichanga is a Mexican-style dish that consists of a flour tortilla filled with a savory medley of seafood, such as tuna, crab, shrimp, and clams. The tortilla is then deep-fried or baked until it’s crispy on the outside and warm and gooey on the inside.
It’s often served with a rich cheese sauce or other sauces for added flavor. Seafood chimichanga is an updated version of the traditional chimichanga dish, which typically features beef or chicken.
What does it taste like?
The combination of shrimp, cheese, salsa, and taco seasoning all come together to create a delicious and unique flavor profile. The crispy tortilla shell encases all the flavors perfectly and adds a crunchy texture to the dish. The green chili sauce ties it all together with its creamy and spicy flavor, making this one of the tastiest Mexican dishes out there.
How did I first get introduced to the Seafood Chimichanga?
I was first introduced to this dish by a friend who had recently visited Mexico. The combination of flavors and textures completely captivated me, and I had to try it for myself! After a few attempts at making it, I was hooked and have been enjoying this dish ever since.
How to make Seafood Chimichanga?
Making Seafood chimichanga with white sauce is surprisingly easy. Here’s what you’ll need:
Ingredients
For the Crispy Chimichanga:
- 1/2 pound shrimp
- 2 burrito-sized tortillas
- Non-stick cooking spray
- 1/2 cup salsa
- 1 Tablespoon taco seasoning
- 1 cup shredded Monterey Jack cheese
For the Green Chili Sauce:
- 1 Tablespoon olive oil
- 1/2 cup low-sodium chicken broth
- 1 Tablespoon butter
- 1 1/2 Tablespoons flour
- 4-ounce can of diced green chiles
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 cup sour cream
- 1/4 teaspoon black pepper
- 1/4 cup shredded Monterey Jack cheese
Directions for shrimp chimichanga recipe
Step 1
Preheat your oven to 375°F. Peel and devein the shrimp, then season with salt and pepper. Heat a large skillet over medium-high heat, add the shrimp, and cook for 3 minutes or until they are pink. Drain and set aside.
Step 2
Place one of the tortillas on a flat surface and spread half of the salsa over it. Sprinkle with half of the taco seasoning, followed by half of the cheese, and then place the cooked shrimp on top. Place the second tortilla on top and press down lightly to seal.
Step 3
Spray a baking dish with non-stick cooking spray, then carefully transfer your chimichanga to the dish and spray with non-stick cooking spray again. Bake for 20 minutes or until the chimichanga is golden brown and crispy.
Step 4
Meanwhile, make the green chili sauce. Heat a medium saucepan over medium heat, and add olive oil and butter. When melted, add flour and stir to combine. Add the chicken broth, diced green chiles, cumin, salt, and pepper. Simmer for 5 minutes or until thickened.
Step 5
Add the sour cream and cheese to the saucepan and stir until everything is combined and melted. When your chimichanga is ready, slice it and serve it with the green chili sauce.
Tips
• You can substitute shrimp for chicken or pork if desired.
• If you don’t have taco seasoning, use a combination of cumin, garlic powder, oregano, chili powder, and paprika to make your own.
• To make the green chili sauce less spicy, reduce the number of chiles used.
• Leftover chimichanga can be stored in an airtight container and reheated in the oven or microwave.
Seafood Chimichanga Recipe
Ingredients
- 2 cups of shredded Monterey Jack cheese – Melted to perfection this cheese blankets the dish, creating a rich and creamy texture with its smooth and nutty flavor.
- Non-stick cooking spray – A convenient and practical choice to prevent sticking ensuring your dish comes out effortlessly.
- 1/2 teaspoon of bold black pepper – Adds a subtle punch and depth enhancing the overall savoriness of your dish.
- 1/2 cup of creamy sour cream – Offers a cool and tangy element providing a refreshing contrast to the other flavors.
- 3 tablespoons of versatile flour – Helps thicken the sauce creating a smooth and silky consistency that coats every bite.
- 1/2 cup of additional shredded Monterey Jack cheese – Sprinkled on top this cheese melts into a golden crust, adding a final layer of indulgence and richness.
- 2 tablespoons of savory taco seasoning – Infuse your dish with a delightful blend of herbs and spices creating a tantalizing aroma and robust taste.
- 2 tablespoons of fragrant olive oil – Adds a touch of Mediterranean goodness enhancing the overall taste and aroma of your dish.
- 1 cup of low-sodium chicken broth – Provides a savory and comforting base adding depth and moisture to your dish.
- 2 tablespoons of indulgent butter – Melts into the sauce imparting a velvety and luscious richness.
- 4 burrito-sized tortillas – Soft and pliable these tortillas provide a comforting and versatile base for your culinary creation.
- 1 pound of succulent shrimp – Delight your taste buds with these tender and flavorful crustaceans perfectly complementing the other ingredients.
- 8- ounce can of diced green chiles – Adds a mild smoky flavor and a hint of heat, giving your dish a delightful twist.
- 1/2 teaspoon of aromatic cumin – Infuses a warm and earthy essence elevating the overall flavor profile of your dish.
- 1/2 teaspoon of fine salt – Balances the flavors enhancing the natural taste of each ingredient.
- 1 cup of zesty salsa – Bursting with vibrant flavors and a hint of tanginess this salsa adds a spicy kick to your dish.
Instructions
- Preheat your oven to 375°F. Peel and devein the shrimp, then season with salt and pepper. Heat a large skillet over medium-high heat, add the shrimp, and cook for 3 minutes or until they are pink. Drain and set aside.
- Place one of the tortillas on a flat surface and spread half of the salsa over it. Sprinkle with half of the taco seasoning, followed by half of the cheese, and then place the cooked shrimp on top. Place the second tortilla on top and press down lightly to seal.
- Spray a baking dish with non-stick cooking spray, then carefully transfer your chimichanga to the dish and spray with non-stick cooking spray again. Bake for 20 minutes or until the chimichanga is golden brown and crispy.
- Meanwhile, make the green chili sauce. Heat a medium saucepan over medium heat, and add olive oil and butter. When melted, add flour and stir to combine. Add the chicken broth, diced green chiles, cumin, salt, and pepper. Simmer for 5 minutes or until thickened.
- Add the sour cream and cheese to the saucepan and stir until everything is combined and melted. When your chimichanga is ready, slice it and serve it with the green chili sauce.
Notes
Nutrition Information
- Seafood chimichanga calories: 465;
- Fat: 22g;
- Protein: 24g;
- Carbohydrates: 40g;
- Fiber: 5g
What to serve with Seafood Chimichanga?
This dish is best served with a side of Mexican-style rice, black beans, guacamole, and fresh cilantro. A light salad or sautéed vegetables would also be delicious! Also, for a creamier finish, try topping your chimichanga with some sour cream or Greek yogurt.
How to store leftover Seafood Chimichanga?
You can store leftover chimichanga in an airtight container and reheat it in the oven or microwave. Besides, you can also freeze the chimichanga for up to 3 months. To reheat, thaw it in the refrigerator overnight and then heat it in a preheated oven at 350°F for 15 minutes or until heated through.
Can pregnant women eat this?
Yes, pregnant women can enjoy Seafood Chimichanga as long as all the ingredients are cooked thoroughly. Eventually, pregnant women should also follow the general safety guidelines for eating seafood.
FAQs
Can I use a different type of tortilla?
Yes, you can use flour or whole wheat tortillas instead of corn. Just be sure to adjust the baking time accordingly.
What kind of cheese should I use?
Monterey Jack cheese is a great choice as it melts nicely and gives the chimichanga a delicious flavor. However, you can also substitute with any type of cheese that melts well such as cheddar or pepper jack.
Is this dish gluten-free?
Yes, this dish is gluten-free as long as you use gluten-free tortillas and a gluten-free taco seasoning.
Can I make this ahead of time?
Yes, you can assemble the chimichangas up to 1 day in advance and store them in the refrigerator until ready to bake. They can also be frozen for up to 3 months.
How can I make this dish vegetarian-friendly?
To make this dish vegetarian-friendly, you can substitute the shrimp with diced mushrooms, bell peppers, or zucchini. You can also use vegan cheese and sour cream if desired.
Wrapping Up
Seafood Chimichanga is a flavorful and satisfying dish that’s sure to be a hit in your family. Make this easy dish ahead of time or enjoy it freshly made; either way, you’re sure to love the combination of flavors!
Try making it with different proteins too, such as chicken, pork, or mushrooms, for an even more exciting meal. Please share this recipe with your friends and family too!
Sharing is Caring!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
