Shrimp Chimichanga Recipe

When you want a tasty Mexican appetizer, serve shrimp chimichanga! These crispy burritos are easy to make, but they’ll wow your guests.

In this recipe, I’ve swapped the typical chicken or beef 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 deliciously crunchy tortilla shell.

How To Make It

Set the oven to 350 degrees F and let it preheat.

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.

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.

Pour the contents of the blender into the mixing bowl, and add shrimp, avocado, and corn.

Stir everything gently until combined.

Divide the filling into 6 portions and spread one portion down the center of each tortilla. 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.

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

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

Pro Tips

• Using fresh shrimp may 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.


• 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!


• Instead of baking, 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.

Storing and Reheating Instructions

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.

What To Serve With Shrimp Chimichanga

• Baked Beans

Other Recipes You May Like

• Fried Mahi Mahi


• Boom Boom Shrimp


• Yard House Lobster Garlic Noodles


• Ina Garten Crab Cakes