Seafood Appetizers

Shrimp Chimichanga Recipe

Don’t be selfish – share shellfish chimichanga with everyone!

Claire Onidi By
Claire Onidi
Passionate about food and pastries since always, Claire spends most of her time in the kitchen to develop new recipes. She is French but lived many years abroad.
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Updated July 5, 2022
Medically reviewed by
Kirsten Mae Magbanua
Kirsten Mae Magbanua

Medically reviewed by

Kirsten Mae Magbanua

Kirsten Mae Magbanua is a graduating student with the degree of Bachelor of Science in Nutrition from University of the Philippines Los Baños. She is set to graduate as magna cum laude this coming August 2022. Kirsten has been a consistent honor student throughout her college years and has been a member of an academic organization.
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When you want a tasty Mexican appetizer, serve shrimp chimichanga! These crispy burritos are easy to make, but they’ll wow your guests.

shrimp chimichanga

Chimichanga is a Tex-Mex dish from the southwestern US. No one knows for sure who created it; but there are lots of stories of chefs deep-frying burritos, either on purpose or by accident.

However it came to be, chimichangas became really popular. In most restaurants, they’re deep-fried burritos filled with chicken or beef.

But in this recipe, I’ve swapped those typical fillings for shrimp. I love the saltiness and lightness of the shellfish.

I also cook these shrimp chimichangas in the oven instead of deep-frying them. Baking is a healthier option, and it’s a lot less messy.

However, you won’t miss all that oil! These shrimp chimichangas still have a delicious crunchy tortilla shell.

Also, play around with toppings and dips for this dish! They’re especially delicious with salsa, guacamole, sour cream, or melted cheddar cheese.

With all these options, shrimp chimichangas make a great appetizer or a full entree. Wow your friends and family at your next party or event!

Tips for Making the Best Shrimp Chimichanga

Fresh or Frozen?

You might think that using fresh shrimp would give you the best result. But it’s often very hard to find that.

Instead, opt for frozen shrimp that are farm-raised. Most supermarkets carry this, and this type of shrimp is reliably fresh.

Unless you live near a fishing port, most of the “fresh” shrimp in the grocery store is thawed. This shrimp won’t have as good a texture or flavor as frozen shrimp you thaw yourself.

Plus, frozen shrimp lasts for weeks in the freezer, while thawed shrimp will only stay good for a couple of days in your refrigerator.

When choosing frozen shrimp, go for ones that still have the head and tail on, and then remove the shell and vein yourself. This type of shrimp will taste better, and it costs less than peeled shrimp!

But for an easy meal, you can use lightly-breaded prepared frozen shrimp.

Additional Fillings

To bulk up your shrimp chimichangas, add pinto beans to the filling. This will give the rolls more texture and increase the fiber content of the dish.

You can also season the filling in different ways. For example, you can add salsa to make it tangier – and then dip the cooked chimichangas in the extra!

Optional Frying

Instead of baking, you can deep-fry shrimp chimichanga the traditional way.

Or, you can use an air fryer. For this method, set the air fryer to 390 degrees F, and cook the shrimp chimichangas for 6-7 minutes.

Shrimp Chimichanga Recipe

How to Make Shrimp Chimichangas

  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min
  • Servings6
  • Yield6

Level: Easy






  1. Preheat Oven

    First, set the oven to 350 degrees F and let it preheat.

  2. Fry Shrimp

    Meanwhile, add a layer of cooking spray or a small amount of vegetable oil to the frying pan. Set the stove to medium heat, and fry the shrimp for about 12-14 minutes.

    Flip the shrimp occasionally, and continue frying until the shrimp are cooked through and browned. Next, remove them from the heat, chop the cooked shrimp into small pieces, and set the pieces aside in the small mixing bowl.

  3. Make Filling

    In your blender, add the sour cream, mayonnaise, lime juice, salt, jalapeño pepper, and ½ cup of cilantro. Then, run the blender until the mixture is smooth.

    Make sure you scrape down the sides if needed so that everything is evenly combined. Next, pour the contents of the blender into the mixing bowl, and add shrimp, avocado, and corn.

    Stir everything gently until combined.

  4. Roll the Tortillas

    Divide the filling into 6 portions and spread one portion down the center of each tortilla. Next, sprinkle the shredded cheddar cheese on top.

    Roll up each tortilla tightly, and tuck in the ends. Then, place each one with the seam down on the baking tray.

    Spray each tortilla with cooking spray, or brush lightly with vegetable oil.

  5. Cook Shrimp Chimichanga

    Put the tray in the oven and bake the shrimp chimichangas until they’re golden brown and crispy, about 10-15 minutes.

  6. Serve and Enjoy!

    To serve, slice each shrimp chimichanga in half on the diagonal, and serve them with avocado sour cream. Yum!

Shrimp Chimichanga Recipes

Storing and Reheating Instructions

Put away your chimichangas as quickly as possible so they won’t spoil.

If you put them directly in the refrigerator or freezer, they’ll cool rapidly. Just make sure you wrap them tightly or put them in airtight containers.

In the refrigerator, your leftover shrimp chimichangas will last for about 3-4 days. But if you put them in the freezer, they’ll last 3-4 months.

When you want to enjoy your shrimp chimichangas, you can reheat them in 3 different ways. For the first two methods, wrap your chimichangas in tin foil; for the second, brush them with oil or cooking spray.

  • Oven: Warm the chimichangas for 8-10 minutes in a preheated oven set to 350 degrees F.

  • Air fryer: Let your air fryer preheat to 350 degrees F for 3 minutes, and then air fry the shrimp chimichangas for about 5 minutes.

  • Cast-iron Skillet: Add a small amount of olive oil or cooking spray to your skillet, and turn the heat to medium. Warm the shrimp chimichangas for about 15 minutes, turning them over frequently so they cook evenly.

Nutrition Tips/Advice

I love this method of cooking shrimp chimichangas because it’s a healthier way to eat this delicious dish. It’s a lot lower in fat because it’s baked instead of deep-fried.

Also, shrimp is a great protein because it’s low-calorie, and the fats it does have are “good fats.” In general, shrimp meat won’t negatively affect your cholesterol level.

On the other hand, this recipe does have some high-calorie, high-fat ingredients. Mayonnaise and sour cream, for example, have a lot of saturated fat in them.

If you’re watching your fat and cholesterol intake, you might want to limit how much you eat of this dish, or make some substitutions, like using Greek yogurt instead. – Kirsten Mae Magbanua, RND

Shrimp Chimichanga Recipe - Pinterest

Nutrition Facts (per serving)
  • 674Calories
  • 34.4gFat
  • 39.8gCarbs
  • 52.5gProtein
Show Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
% Daily Value*
Total Fat34.4g44%
Saturated Fat12.6g63%
Total Carbohydrate39.8g14%
Dietary Fiber4.4g16%
Total Sugars4g
Vitamin C5mcg23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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