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This seafood chimichanga recipe uses shrimp, Monterey Jack, salsa and taco seasoning, baked at 375°F for 20 minutes until golden and crisp. It’s served with a creamy green chili white sauce. Plan on about 15 minutes of prep, and you can swap in crab or fry it for a more traditional finish.
What Is a Seafood Chimichanga?
A seafood chimichanga is a flour tortilla filled with seafood and cheese, then baked or fried until crisp. Shrimp and crab are the most common fillings, and a creamy sauce on top is typical.
It’s a seafood twist on the classic beef or chicken chimichanga. Mine uses shrimp, since it cooks in minutes and stays tender.
What Does It Taste Like?
Expect sweet, juicy shrimp with melted cheese and mild taco spice, wrapped in a shell that’s crunchy outside and soft inside. The green chili sauce adds a creamy, gently spicy finish that keeps every bite from tasting dry.
How to Make Seafood Chimichangas
Here’s what you’ll need for the chimichanga and the white sauce:
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
- Pull the shrimp off the heat as soon as they curl into a loose “C” and turn pink. They cook again in the oven, so extra time in the skillet makes them rubbery.
- Pat the cooked shrimp dry before filling. Extra moisture is what makes a chimichanga soggy.
- No taco seasoning? Mix cumin, garlic powder, oregano, chili powder and paprika. My Mexene Chili Powder Recipe – Easy Kitchen Guide covers the chili blend.
- For a milder sauce, use fewer green chiles.
- If you’re pregnant, fully cooked shrimp is generally fine. Check your provider’s seafood guidance for your situation.
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
These are estimates for the baked version, so your numbers will shift with the brands you use:
- Seafood chimichanga calories: 465;
- Fat: 22g;
- Protein: 24g;
- Carbohydrates: 40g;
- Fiber: 5g
Is It Better Baked or Fried?
Baked is easier and lighter, while fried is crispier and more traditional. Baking at 375°F for 20 minutes gives a golden, toasty shell with almost no cleanup. It also keeps the fat closer to the numbers above.
To fry, roll the filling burrito-style with the ends tucked in, and secure with toothpicks. Fry seam-side down in about 1½ inches of oil at 350°F for 2 to 3 minutes per side, until blistered and deep golden. Drain on a rack, not paper towels, so the bottom stays crisp.
How Do I Make Seafood Chimichanga With White Sauce?
The green chili sauce in this recipe is a creamy white sauce built on a butter and flour roux, thickened with sour cream and Monterey Jack. For a paler, milder sauce, stir in only about half the green chiles. Pour it over the sliced chimichanga right before serving.
If the sauce gets too thick, whisk in a tablespoon of broth at a time. If it’s thin, simmer it for another minute or two.
How Close Is This to the Restaurant Version?
It’s a home-style take on the restaurant idea, not a verified copycat. People often search for the Chi-Chi’s seafood chimichanga, a chain known for chimichangas. I don’t have its recipe, so I won’t claim this matches it.
What you’ll recognize is the seafood-and-cheese filling, the crisp shell and the creamy sauce. Two differences: mine is baked instead of deep-fried, and the sauce leans green chili rather than a plain cream sauce.
Can I Make a Crab Chimichanga Instead?
Yes, swap the shrimp for 8 ounces of lump crab meat. Crab is already cooked, so skip the skillet step. Drain it well, fold it gently into the salsa and cheese so it stays in pieces, and use a little less taco seasoning so the sweet flavor comes through.
You can also mix half shrimp and half crab for seafood chimichangas with more variety.
What Should I Serve With Seafood Chimichangas?
Mexican-style rice, black beans and guacamole are the easiest sides. Add chopped cilantro and lime wedges to brighten the creamy sauce.
- Crunchy: a crisp cabbage or romaine salad with lime dressing
- Fresh: pico de gallo or sliced avocado
- Veggie: sautéed peppers and zucchini
Can You Make Chimichangas Ahead?
Yes, you can assemble them up to 1 day ahead. Cover them tightly and refrigerate, then spray and bake when you’re ready. Add a few extra minutes since they start cold, and look for golden edges and bubbling cheese.
Make the sauce ahead too, and reheat it gently with a splash of broth. For a longer head start, freeze the assembled, unbaked chimichangas and bake from frozen at 375°F, adding time until the center is hot.
How Do I Store and Reheat Leftovers?
Refrigerate leftovers within 2 hours in an airtight container and eat them within 3 days. Reheat in a 350°F oven for about 15 minutes until hot in the center, which keeps the shell crisp. The microwave works in a pinch but softens the tortilla.
Baked chimichangas freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat at 350°F for 15 minutes. Store the sauce separately.
Can I Use Other Tortillas, Cheese or a Gluten-Free Option?
Use large flour or whole wheat tortillas, because corn tortillas are too small and crack when stacked or folded. Any good melting cheese works in place of Monterey Jack, such as cheddar or pepper jack.
For gluten-free, use large gluten-free tortillas and swap the sauce flour for a gluten-free blend. Check the labels on your taco seasoning and broth too.
Wrapping Up
Seafood chimichangas are a quick, cheesy dinner that’s easy to prep ahead. If you’re in a seafood mood, try my Mahi Mahi Breaded Recipe or Ina Garten Chilean Sea Bass – Easy Kitchen Guide next.
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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.