Crispy Shrimp Chimichanga
Tender shrimp wrapped in a flour tortilla with cheese and spices, then pan-fried until golden and crispy. Serve with lime and salsa for a quick Tex-Mex dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 22g
Ingredients
- ½ lb large shrimp, peeled and deveined
- 2 count flour tortillas (8-inch)
- ¾ cup shredded cheddar cheese
- ½ tsp cumin
- ½ tsp chili powder
- 3 tbsp olive oil
- 1 set lime wedges and salsa, for serving
Instructions
- 1
Pat shrimp dry with paper towels. Toss with cumin, chili powder, and salt and pepper.
- 2
Heat 1 tbsp oil in a skillet over medium-high. Cook shrimp until pink, 2–3 minutes per side.
- 3
Divide shrimp and cheese between the two tortillas. Roll tightly, folding in sides.
- 4
Add remaining 2 tbsp oil to the skillet over medium-high until shimmering, ~60 seconds.
- 5
Place chimichangas seam-side down. Fry 2–3 minutes until golden, then flip and fry 2–3 minutes more.
- 6
Transfer to a plate. Serve immediately with lime wedges and salsa.
Tools you’ll need
- paper towels
- 12-inch skillet
- tongs
- cutting board
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