Seafood chimichangas bring a delicious twist to a classic Mexican favorite. Crispy on the outside and bursting with flavorful seafood on the inside, this dish combines the best of both worlds. It’s perfect for those who love bold tastes and satisfying textures.
We love how versatile seafood chimichangas can be. Whether you use shrimp, crab, or a mix of your favorite seafood, this recipe delivers a mouthwatering meal that’s sure to impress. Plus, it’s easier to make than you might think, making it a great option for weeknight dinners or special occasions.
Ingredients
To create our crispy and flavorful Seafood Chimichanga, we need a well-balanced list of ingredients that ensure every bite bursts with bold, satisfying flavors. Below are the essential components divided into key sections for convenience.
Seafood Mixture
The heart of our chimichanga features a vibrant blend of seafood and seasonings that bring excitement to the filling.
- 1/2 lb shrimp, peeled, deveined, and chopped
- 1/2 lb crab meat, lump or claw, drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup bell peppers (red or green), finely diced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1/2 cup canned diced tomatoes, drained
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and black pepper, to taste
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil
Chimichanga Assembly
The assembly ingredients create structure, texture, and golden crisp perfection when fried.
| Ingredient | Quantity | Notes |
|---|---|---|
| Large flour tortillas | 4 | 10-inch size, pliable |
| Shredded Monterey Jack cheese | 1 cup | Or blend with cheddar |
| Eggs | 1 | Lightly beaten for sealing |
| Vegetable oil | 2 cups (approx) | For deep frying |
Optional Toppings and Sides
Boost flavor and presentation with these classic accompaniments that complement our Seafood Chimichanga exquisitely.
- Sour cream – adds creamy tanginess
- Guacamole – rich avocado smoothness
- Pico de gallo – fresh diced tomatoes, onion, cilantro, and lime juice
- Lime wedges – for a zesty finish
- Refried beans or Mexican rice – hearty side options
- Fresh cilantro sprigs – garnish for color and aroma
Equipment Needed
To prepare our Seafood Chimichanga with perfect texture and flavor, having the right equipment is essential. Here is the list of tools we recommend for a smooth cooking experience:
- Large Skillet or Frying Pan: For sautéing the seafood mixture evenly.
- Mixing Bowls: To combine ingredients and mix the seafood filling thoroughly.
- Spatula or Wooden Spoon: For stirring and folding ingredients without scratching cookware.
- Large Flour Tortilla Warmer or Microwave: To warm tortillas, making them pliable for wrapping.
- Small Bowl: For beating eggs used as a sealing agent on the chimichanga edges.
- Tongs: To safely handle chimichangas when frying or turning.
- Deep Fryer or Large, Heavy-Bottomed Pot: Ideal for frying chimichangas to golden crisp perfection.
- Paper Towels: To drain excess oil after frying for a crispy yet light finish.
- Plate or Tray: For assembling chimichangas before frying.
- Knife and Cutting Board: For chopping onions, garlic, and seafood if needed.
Here’s a summary table of our recommended equipment for quick reference:
| Equipment | Purpose |
|---|---|
| Large Skillet or Frying Pan | Sauté seafood and onion mixture |
| Mixing Bowls | Combine and mix filling ingredients |
| Spatula or Wooden Spoon | Stir ingredients during cooking |
| Flour Tortilla Warmer/Microwave | Warm tortillas for easy wrapping |
| Small Bowl | Beat eggs for sealing the chimichangas |
| Tongs | Handle chimichangas during frying |
| Deep Fryer or Heavy-Bottomed Pot | Fry chimichangas to crispy golden brown |
| Paper Towels | Drain excess oil after frying |
| Plate or Tray | Assemble chimichangas pre-frying |
| Knife and Cutting Board | Prepare fresh ingredients |
Having these tools ready allows us to focus on crafting the delicious, crispy exterior with a perfectly cooked, flavorful seafood interior. Proper equipment also ensures the process is efficient and safe, delivering the best results for our Seafood Chimichanga recipe.
Preparation
To create our Seafood Chimichanga, precise preparation is key. We will focus on crafting a flavorful seafood filling and ensuring the tortillas are ready to wrap the delicious ingredients perfectly.
Preparing the Seafood Filling
- Chop the aromatics: Finely dice the onions and mince the garlic to release their full flavors.
- Sauté Ingredients: Heat a large skillet over medium heat and add a splash of vegetable oil. Sauté the onions and garlic until translucent and fragrant, about 3 minutes.
- Cook the Seafood: Add the shrimp and crab meat to the skillet. Cook for 4 to 5 minutes, stirring frequently, until the shrimp turns pink and the seafood is heated through.
- Season the mixture: Sprinkle in the chili powder, cumin, salt, and pepper. Stir well to combine and infuse the seafood with bold, vibrant Mexican spices.
- Add Cheese for Binding: Remove from heat and stir in shredded Monterey Jack cheese. This binds the filling and adds a creamy texture.
- Cool Slightly: Transfer the filling to a bowl and let it cool for 5 minutes to make rolling easier.
| Step Number | Action | Details | Time |
|---|---|---|---|
| 1 | Chop aromatics | Dice onions, mince garlic | 5 minutes |
| 2 | Sauté aromatics | In vegetable oil until translucent | 3 minutes |
| 3 | Cook seafood | Add shrimp and crab, cook thoroughly | 4-5 minutes |
| 4 | Season seafood | Add chili powder, cumin, salt, pepper | 1 minute |
| 5 | Mix in cheese | Stir in Monterey Jack cheese | 1 minute |
| 6 | Cool filling | Let filling cool before assembly | 5 minutes |
Preparing the Tortillas
- Warm the tortillas: Use a dry skillet over medium heat. Warm each large flour tortilla for about 20 seconds on each side. This enhances their flexibility and prevents cracking during rolling.
- Beat the eggs: Crack the eggs into a small bowl and beat lightly. These will be used to seal the chimichangas securely.
- Lay out tortillas: Place warmed tortillas flat on a clean surface. Keep them covered with a damp cloth to retain softness as you work.
- Apply egg wash: Using a pastry brush or your fingers, lightly coat the edges of each tortilla with the beaten eggs. This ensures a tight seal and prevents filling from leaking during frying.
By preparing both components thoroughly, our Seafood Chimichangas will hold together perfectly and deliver the signature crispy texture with every bite.
Instructions
Follow these detailed steps to create perfectly crispy and flavorful Seafood Chimichangas that will satisfy any craving for bold, savory seafood wrapped in a golden shell.
Cooking the Seafood Filling
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
- Add finely chopped onions and minced garlic. Sauté for 3-4 minutes until they become translucent and fragrant.
- Stir in 1 pound of shrimp (peeled and deveined) and 1 cup of crab meat. Cook for 5-6 minutes until the shrimp turn pink and the crab is heated through.
- Season the mixture with 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, salt, and freshly ground black pepper to taste. Stir well to combine.
- Remove the skillet from heat and fold in 1 cup shredded Monterey Jack cheese to bind the filling.
- Allow the filling to cool slightly before assembling, so it firms up just enough for easy handling.
Assembling the Chimichangas
- Warm large flour tortillas on a griddle or microwave for 10 seconds each to increase flexibility.
- Beat 2 eggs in a small bowl to create an egg wash.
- Place about ½ cup of the seafood filling in the center of each tortilla.
- Fold the sides inward, then roll the tortilla tightly from bottom to top, creating a secure package.
- Brush the seam with beaten egg to seal the chimichanga completely and prevent it from opening during cooking.
| Step | Description |
|---|---|
| Warm Tortillas | Heat for flexibility |
| Filling Quantity | ½ cup per tortilla |
| Seal Chimichanga | Use egg wash on seam |
Frying or Baking the Chimichangas
Frying Method (for maximum crispiness):
- Heat 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
- Carefully lower each chimichanga into the hot oil using tongs.
- Fry for 3-4 minutes per side or until golden brown and crispy.
- Remove chimichangas and drain on paper towels to remove excess oil.
Baking Method (healthier option):
- Preheat the oven to 425°F (220°C).
- Place chimichangas seam-side down on a baking sheet lined with parchment paper.
- Brush each chimichanga generously with vegetable oil to promote crisping.
- Bake for 20-25 minutes, turning halfway through until golden brown.
Serving Suggestions
Pairing our Seafood Chimichanga with the right accompaniments elevates the meal, balancing flavors and textures for a memorable dining experience.
Recommended Dips and Sauces
We recommend including a variety of dips to complement the rich, crispy seafood chimichangas. These add flavor contrast and cooling relief to the dish’s bold spices and crunchy exterior.
- Sour Cream: Classic and creamy, it balances the chimichanga’s spiced seafood filling perfectly.
- Guacamole: The freshness of ripe avocados with lime and cilantro adds a luxurious, velvety texture.
- Pico de Gallo: A zesty salsa with diced tomatoes, onions, jalapeños, and cilantro enhances brightness.
- Chipotle Aioli: Smoky and slightly spicy, this sauce adds a bold kick without overpowering.
- Tangy Tomatillo Salsa: A vibrant, citrusy accompaniment that cuts through richness.
| Dip/Sauce | Flavor Profile | Best For |
|---|---|---|
| Sour Cream | Cool, creamy | Soothes spiced bites |
| Guacamole | Fresh, buttery | Adds richness and freshness |
| Pico de Gallo | Tangy, crisp | Brightens the palate |
| Chipotle Aioli | Smoky, spicy | Adds bold flavor layers |
| Tomatillo Salsa | Citrus, tangy | Provides acidity contrast |
Side Dishes to Serve With
We suggest side dishes that complement the texture and boldness of the Seafood Chimichanga while keeping the overall meal balanced and satisfying.
- Mexican Rice: Fluffy, mildly seasoned with tomatoes and spices, it pairs beautifully with the crispy chimichanga.
- Refried Beans: Creamy and hearty, these add a savory, comforting element.
- Grilled Corn on the Cob: Charred and lightly spiced with chili powder and lime for a smoky crunch.
- Mixed Green Salad: A light, refreshing salad with lime vinaigrette balances the richness.
- Cilantro Lime Slaw: Crisp cabbage slaw with zesty lime and fresh cilantro introduces a crunchy, tangy contrast.
| Side Dish | Key Characteristics | Why It Works With Seafood Chimichanga |
|---|---|---|
| Mexican Rice | Fluffy, subtly spiced | Absorbs flavors, smooths out spicy bites |
| Refried Beans | Creamy, savory | Adds heartiness and softness |
| Grilled Corn | Smoky, slightly spicy | Provides textural contrast and smoky notes |
| Mixed Green Salad | Fresh, bright | Cuts through richness and refreshes the palate |
| Cilantro Lime Slaw | Crunchy, tangy | Adds acidity and crunch for balance |
By pairing Seafood Chimichanga with these dips and sides, we create a deliciously balanced meal suited for any occasion.
Make-Ahead Tips
Preparing our Seafood Chimichanga Recipe in advance saves time and ensures a stress-free cooking experience. Here are some essential make-ahead tips to keep our chimichangas fresh and flavorful.
Prepare the Seafood Filling Ahead
- Cook the seafood filling completely following the recipe instructions.
- Allow the filling to cool to room temperature to avoid soggy tortillas during assembly.
- Transfer the filling to an airtight container and refrigerate for up to 2 days.
- For longer storage, freeze the filling in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before use.
Tortilla Preparation and Storage
- Warm the tortillas gently as directed to maintain pliability.
- Stack the warm tortillas with a slightly damp paper towel between each to prevent drying.
- Wrap tightly in plastic wrap and store at room temperature if using within a few hours.
- For overnight storage, refrigerate wrapped tortillas in an airtight container to preserve flexibility.
Assembly and Storage Options
| Storage Method | Procedure | Storage Duration | Reheating Instructions |
|---|---|---|---|
| Assembled Unfried | Roll chimichangas completely, seal with egg wash | Refrigerate up to 24 hours | Bake at 375°F for 20-25 minutes until crispy |
| Fully Cooked | Fry chimichangas, drain excess oil | Refrigerate up to 3 days | Reheat in oven at 350°F for 10-15 minutes |
| Frozen Rolls | Roll chimichangas, wrap individually in foil and plastic wrap | Freeze up to 1 month | Thaw overnight, then bake or fry as usual |
Pro Tips for Best Results
“To maintain that signature crispness, it’s best to assemble chimichangas just before frying. However, make-ahead options allow flexibility without sacrificing flavor.”
- Always seal chimichangas tightly with the egg wash to prevent filling leaks.
- Use a slotted spoon to transfer fried chimichangas onto paper towels for quick oil absorption.
- When reheating, avoid microwaving since it softens the crispy exterior; instead, use the oven or air fryer.
By following these make-ahead tips we can enjoy crispy and flavorful seafood chimichangas any time with minimal effort.
Storage and Reheating
To maintain the delicious crispiness and vibrant flavors of our Seafood Chimichangas, proper storage and reheating are essential.
Storing Cooked Chimichangas:
- Allow chimichangas to cool to room temperature.
- Wrap each chimichanga tightly in aluminum foil or plastic wrap to prevent moisture buildup.
- Place wrapped chimichangas in an airtight container or resealable freezer bag.
- Store in the refrigerator for up to 3 days or freeze for up to 1 month.
Storing Seafood Filling Separately:
- If you’ve prepared extra seafood filling, transfer it to an airtight container.
- Refrigerate for up to 2 days or freeze for up to 1 month.
- Thaw frozen filling overnight in the refrigerator before use.
| Storage Type | Maximum Refrigeration Time | Maximum Freezer Time |
|---|---|---|
| Cooked Chimichangas | 3 days | 1 month |
| Seafood Filling | 2 days | 1 month |
Reheating Tips for Crispy Perfection:
We recommend avoiding the microwave as it can render the chimichangas soggy and less enjoyable. Instead, use these methods:
- Oven Reheating:
- Preheat the oven to 375°F (190°C).
- Place chimichangas on a baking sheet lined with parchment paper.
- Bake for 10 to 15 minutes, flipping halfway through until heated evenly and crispy.
- Air Fryer:
- Preheat the air fryer to 350°F (175°C).
- Place chimichangas in the basket without overcrowding.
- Heat for 5 to 8 minutes, checking for even crispiness.
- Skillet Reheating:
- Heat a non-stick skillet over medium heat.
- Add a small amount of vegetable oil.
- Cook chimichangas for 3 to 4 minutes per side until heated through and crisp.
Pro Tip: For best results, always store chimichangas wrapped individually to retain moisture control and reheat without losing the signature golden crunch.
Reheating Assembled but Unfried Chimichangas:
If you’ve assembled chimichangas ahead of time without frying:
- Wrap tightly and refrigerate for up to 24 hours.
- Fry fresh from the fridge according to the original frying instructions for the crispest results.
- Do not freeze assembled chimichangas as moisture can compromise the tortilla texture.
By following these Storage and Reheating guidelines, we ensure each bite of our Seafood Chimichangas stays as flavorful and crispy as the moment they were first made.
Conclusion
Seafood chimichangas offer a delightful blend of crispy texture and rich flavors that make any meal feel special. With a variety of seafood options and easy preparation steps, this dish fits perfectly into both casual dinners and festive gatherings.
By pairing them with the right sides and dips, we can elevate the experience, creating a balanced and satisfying plate. Plus, the make-ahead and storage tips ensure we can enjoy these tasty treats anytime without hassle.
Whether fried or baked, seafood chimichangas bring a unique twist to our kitchen repertoire that’s sure to impress every time.
Frequently Asked Questions
What are seafood chimichangas?
Seafood chimichangas are a crispy, deep-fried twist on the traditional Mexican chimichanga, filled with flavorful seafood like shrimp and crab, onions, garlic, and spices, wrapped in a flour tortilla.
What types of seafood can I use in seafood chimichangas?
You can use shrimp, crab, or a mix of various seafood depending on your preference. The recipe is versatile, allowing substitution based on availability.
How do I seal chimichangas properly before frying?
Use a beaten egg as an egg wash on the tortilla edges to tightly seal the filling inside, preventing leaks during frying.
Can I bake seafood chimichangas instead of frying?
Yes, baking is a healthier option. Bake at 400°F (200°C) for about 20-25 minutes until golden and crispy.
What equipment do I need to make seafood chimichangas?
Essential tools include a large skillet for sautéing, mixing bowls, a deep fryer or heavy pot for frying, tongs, a small bowl for egg wash, and paper towels for draining oil.
What are the best toppings and sides for seafood chimichangas?
Popular toppings include sour cream, guacamole, pico de gallo, and lime wedges. Recommended sides are Mexican rice, refried beans, grilled corn, mixed salad, or cilantro lime slaw.
How can I make seafood chimichangas ahead of time?
Prepare the seafood filling in advance and store it refrigerated (up to 2 days) or frozen (up to 1 month). Warm tortillas can be kept with damp paper towels to stay flexible. Assemble chimichangas just before frying for best results.
What is the best way to store and reheat leftover seafood chimichangas?
Cool chimichangas to room temperature, wrap tightly, and store in an airtight container (up to 3 days refrigerated, 1 month frozen). Reheat in an oven, air fryer, or skillet to maintain crispiness. Avoid microwaving to prevent sogginess.