Seafood chimichangas bring a delicious twist to a classic Mexican favorite. Crispy on the outside and bursting with savory seafood flavors inside, this dish is perfect for anyone craving something both comforting and exciting. Whether you’re a fan of shrimp, crab, or a mix of fresh seafood, this recipe lets us enjoy bold flavors wrapped in a golden tortilla.
We love how easy it is to customize this dish to suit our tastes while keeping the process straightforward. It’s a great way to impress guests or enjoy a satisfying meal any night of the week. Let’s dive into making a seafood chimichanga that’s crispy, flavorful, and sure to become a new favorite in our recipe collection.
Ingredients
To craft the perfect Seafood Chimichanga, we need fresh, high-quality ingredients that bring out the best flavors. In this section, we break down everything needed for the seafood filling, the chimichanga assembly, and the optional toppings and sauces that elevate the dish.
Seafood Filling Ingredients
Our seafood filling combines tender shrimp and crab with vibrant vegetables and spices to create a rich and savory base. Here’s what we use:
- 1/2 pound raw shrimp, peeled, deveined, and chopped
- 1/2 pound lump crab meat, picked free of shells
- 1 tablespoon olive oil
- 1/2 cup finely diced onions
- 1/2 cup diced bell peppers (red or green for color)
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cream cheese, softened (helps bind filling and adds creaminess)
- Juice of half a lime
Chimichanga Assembly Ingredients
To shape, crisp, and bring this seafood delight together, we need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Large flour tortillas | 6 | 10-inch size, sturdy |
| All-purpose flour | 1 cup | For dusting and sealing edges |
| Water | 1/4 cup | For flour paste seal |
| Vegetable oil | For frying | Use enough for deep frying |
| Shredded cheddar cheese | 1 cup | Optional, adds melty richness |
Optional Toppings and Sauces
Adding extra layers of flavor and texture, these toppings and sauces bring our Seafood Chimichanga to life:
- Sour cream – cool and tangy contrast
- Salsa verde or salsa roja – fresh or smoky spice punch
- Chopped green onions
- Sliced jalapeños – for heat lovers
- Guacamole – creamy avocado goodness
- Shredded lettuce – fresh crunch
Each ingredient plays a vital role in building a Seafood Chimichanga that’s crispy, flavorful, and irresistibly satisfying.
Tools and Equipment Needed
To create the perfect seafood chimichanga, having the right tools and equipment at hand ensures a smooth cooking process and excellent results. Here is a detailed list of essentials we need for each stage of preparation and cooking.
| Tool/Equipment | Purpose |
|---|---|
| Large Skillet or Sauté Pan | To cook seafood filling evenly and quickly |
| Mixing Bowl | For combining seafood, vegetables, and spices |
| Measuring Cups and Spoons | To measure ingredients precisely |
| Large Flour Tortillas | Used to wrap the seafood filling |
| Tongs or Slotted Spoon | For handling chimichangas during frying |
| Deep Frying Pan or Dutch Oven | To fry chimichangas until crispy and golden |
| Paper Towels | To drain excess oil after frying |
| Plate or Platter | For serving the chimichangas |
| Knife and Cutting Board | To chop vegetables and seafood |
| Thermometer (optional) | To monitor oil temperature (350°F ideal) |
Additional Notes on Tools
- We recommend using a heavy-bottomed skillet or Dutch oven for consistent heat when frying. This helps the chimichanga cook evenly and achieve that signature crispy texture.
- A slotted spoon or tongs makes it safer and easier to remove chimichangas from hot oil without excess oil transfer.
- When preparing the seafood filling, a sharp knife and sturdy cutting board allow us to chop ingredients quickly and uniformly which improves both texture and flavor absorption.
“Having the proper tools is half the battle when crafting a delicious seafood chimichanga. Preparing in advance guarantees an efficient cooking flow and better tasting results.”
By gathering these tools, we set ourselves up for success as we move to the next steps of assembling and frying our flavorful seafood chimichangas.
Prep Work
Before we dive into assembling our seafood chimichanga, careful prep work is essential to ensure every element is perfectly ready. Let’s break down the key preparation steps for the seafood, filling ingredients, and tortillas.
Preparing the Seafood
We start by selecting fresh, high-quality seafood—typically shrimp and crab for that authentic flavor. Here’s how we prepare them:
- Shrimp: Peel and devein the shrimp, leaving tails off for easy rolling. Rinse under cold water and pat dry with paper towels.
- Crab: Use lump crab meat, ensuring no shell fragments remain. Gently flake the meat for a uniform texture.
Tip: Marinate the seafood briefly in a mixture of lime juice, garlic powder, and a pinch of chili powder for 10 minutes to enhance flavor without overpowering the natural taste.
| Seafood Ingredient | Prep Step | Notes |
|---|---|---|
| Shrimp | Peel, devein, rinse, dry | Remove tails |
| Crab Meat | Flake, check for shells | Use lump crab meat only |
Preparing the Vegetables and Other Filling Ingredients
The vegetables contribute freshness and aroma. We prepare them as follows:
- Onion: Finely chop for even cooking and flavor distribution.
- Bell Peppers: Dice into small, uniform pieces. Choose red or green for color contrast.
- Garlic: Mince finely to release aromatic oils.
- Cilantro: Roughly chop to sprinkle into the filling for a fresh, herbal note.
- Spices & Seasonings: Measure out cumin, smoked paprika, salt, and pepper precisely to balance the seafood’s richness.
We also lightly sauté the onions, bell peppers, and garlic in a bit of vegetable oil until softened. This step builds the filling’s base flavor, making the seafood burst with every bite.
Preparing the Tortillas
For a crispy and well-formed seafood chimichanga, tortilla prep is crucial:
- Use large flour tortillas — specifically 10–12 inches — for easy wrapping.
- Warm tortillas for about 15-20 seconds in the microwave or on a hot skillet. This makes them pliable and less prone to tearing.
- Pat dry if any excess moisture is present to prevent sogginess during frying.
Pro Tip: Keep the warmed tortillas covered with a clean kitchen towel to retain softness until assembly.
These prep steps set the foundation for creating our signature chimichanga with a crispy golden exterior and a savory, well-seasoned seafood filling.
Instructions
Follow these detailed steps to create mouthwatering Seafood Chimichangas with a perfectly crispy exterior and a flavorful filling. We’ll guide you through making the filling, assembling the chimichangas, and cooking them to golden perfection.
Making the Seafood Filling
- Heat the skillet over medium heat and add 1 tablespoon of vegetable oil.
- Sauté the aromatics: Add ½ cup finely chopped onions and ½ cup diced bell peppers. Cook for 3 to 4 minutes until softened and fragrant.
- Add the prepared seafood: Incorporate 1 cup peeled and deveined shrimp and 1 cup flaked lump crab meat.
- Season the mixture: Sprinkle 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon smoked paprika, and salt to taste.
- Cook until opaque: Stir frequently for 4 to 5 minutes until shrimp turn pink and the crab is warmed through.
- Add moisture: Stir in ⅓ cup diced tomatoes and 2 tablespoons chopped fresh cilantro.
- Finish: Remove the skillet from heat and let the filling cool for 5 minutes to make handling easier.
“Properly cooked and seasoned filling is the heart of a memorable seafood chimichanga.”
Assembling the Chimichangas
- Prepare the tortillas: Warm 4 large flour tortillas for 15 seconds each in the microwave or on a dry pan until pliable.
- Fill each tortilla: Spoon about ½ cup of the cooled seafood filling into the center.
- Add optional extras: For creaminess, spread 2 tablespoons shredded cheese or a dollop of sour cream over the filling.
- Fold the tortillas: Fold the bottom edge over the filling, fold the sides inward, then tightly roll up the tortilla to fully enclose the filling.
- Secure the edges: Use a toothpick if necessary to keep the chimichanga rolled and sealed during cooking.
| Step | Details |
|---|---|
| Tortilla size | Large (10–12 inch) flour tortillas |
| Filling amount | ½ cup per tortilla |
| Optional extras | Shredded cheese, sour cream |
Cooking the Chimichangas
- Heat vegetable oil: Pour 2 inches of vegetable oil into a deep frying pan or skillet and heat to 350°F (175°C). Use a cooking thermometer to monitor the temperature.
- Fry carefully: Gently lower 2 chimichangas into the hot oil using tongs.
- Cook evenly: Fry for 3 to 4 minutes on each side, turning carefully to achieve a crispy golden-brown crust.
- Drain excess oil: Remove chimichangas with tongs and place on a wire rack or paper towels.
- Repeat: Fry remaining chimichangas in batches, ensuring the oil temperature remains consistent.
- Serve immediately: Remove toothpicks, plate the chimichangas, and top with your favorite salsa, guacamole, or sour cream.
Tip: Maintaining oil temperature between 340°F and 360°F prevents greasy chimichangas and promotes perfect crispiness.
| Cooking Step | Time | Oil Temperature |
|---|---|---|
| Heating oil | N/A | 350°F (175°C) |
| Frying each side | 3–4 minutes | 340–360°F (170–182°C) |
| Total fry time | 6–8 minutes |
Serving Suggestions
To elevate our Seafood Chimichanga experience, pairing it with complementary sides and garnishes intensifies the vibrant flavors and textures. Let’s explore the best combinations to serve alongside this crispy, seafood-packed delight.
Recommended Side Dishes
Choosing the right sides creates a balanced, satisfying meal. Here are some of our top picks that highlight the fresh, zesty character of the Seafood Chimichanga:
- Mexican Rice
Fluffy and slightly spiced, it soaks up any extra sauce and adds warmth.
- Refried Beans
Creamy and savory, they add a comforting contrast to the crisp chimichanga shell.
- Corn Salad
A fresh mix of grilled corn, diced tomatoes, cilantro, and lime juice enhances brightness.
- Jicama Slaw
Crisp and refreshing, this slaw provides a cool crunch with a subtle sweetness.
| Side Dish | Key Characteristics | Why It Works With Seafood Chimichanga |
|---|---|---|
| Mexican Rice | Fluffy, mildly spiced | Absorbs and balances bold chimichanga flavors |
| Refried Beans | Creamy, savory | Adds richness and contrast |
| Corn Salad | Fresh, tangy, slightly sweet | Adds brightness and freshness |
| Jicama Slaw | Crisp, refreshing, subtly sweet | Balances richness and adds texture |
Suggested Sauces and Garnishes
The perfect sauce or garnish complements and elevates the Seafood Chimichanga, introducing additional layers of flavor and texture. We recommend:
- Salsa Verde
Tangy and mildly spicy, it pairs beautifully with the seafood filling.
- Avocado Crema
Smooth, creamy, and cooling, it mellows the spices and adds lushness.
- Fresh Cilantro
Adds a burst of herbal freshness that brightens every bite.
- Lime Wedges
A squeeze of lime juice cuts through richness and enhances the seafood flavors.
- Pickled Jalapeños
For those craving a spicy tang, these bring a pleasant kick without overpowering.
| Sauce/Garnish | Flavor Profile | Purpose in Serving |
|---|---|---|
| Salsa Verde | Tangy, mildly spicy | Enhances the seafood and balances richness |
| Avocado Crema | Creamy, cool | Soothes spices and enriches texture |
| Fresh Cilantro | Herbaceous, fresh | Brightens flavor and adds aroma |
| Lime Wedges | Citrusy, sharp | Cuts richness and highlights seafood |
| Pickled Jalapeños | Spicy, tangy | Adds heat and complexity |
Make-Ahead Tips and Storage
Preparing our Seafood Chimichangas ahead saves time and enhances convenience without compromising flavor or texture. Here’s how we can efficiently plan and store them:
Make-Ahead Preparation
- Prepare and assemble chimichangas up to 24 hours in advance. After filling and folding the tortillas, place them on a parchment-lined baking sheet.
- Cover tightly with plastic wrap or foil to prevent drying.
- Refrigerate the assembled chimichangas for up to 24 hours before frying. This helps the flavors meld beautifully while maintaining the structural integrity during frying.
- For longer storage, freeze the un-fried chimichangas by placing the tray in the freezer until solid. Then transfer them into airtight freezer bags.
Reheating and Frying Frozen Chimichangas
- If frozen, allow chimichangas to thaw in the refrigerator overnight.
- Heat oil to the recommended temperature of 350°F (175°C) before frying.
- Fry chimichangas until golden brown and crisp, approximately 3–4 minutes per side.
- Avoid overcrowding the pan to maintain consistent oil temperature and crispiness.
Storage After Cooking
- Let the fried Seafood Chimichangas cool completely before storing.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake at 375°F (190°C) for 10–12 minutes to regain crispiness.
Quick Reference Storage Table
| Step | Method | Time Frame | Temperature |
|---|---|---|---|
| Assemble (unfried) | Refrigerate | Up to 24 hours | 38°F (3°C) |
| Assemble (unfried) | Freeze | Up to 1 month | 0°F (-18°C) |
| Cooked (fried) | Refrigerate | Up to 3 days | 38°F (3°C) |
| Reheat (fried leftovers) | Oven bake | 10–12 minutes | 375°F (190°C) |
| Frying oil temperature | Frying | 3–4 minutes per side | 350°F (175°C) |
Pro tip: Wrapping chimichangas tightly before refrigerating or freezing prevents freezer burn and keeps the filling moist while the tortilla crisps up perfectly when fried.
By following these tips, we can enjoy crispy, flavorful Seafood Chimichangas anytime with minimal effort, making them an ideal dish for both busy weeknights and entertaining guests.
Conclusion
Seafood chimichangas bring a fresh twist to a beloved classic, combining crispy textures with rich, savory flavors. With the flexibility to customize fillings and toppings, this dish fits any occasion, whether a casual family dinner or a special gathering.
By mastering the prep, assembly, and cooking techniques, we can confidently create chimichangas that impress every time. Plus, the make-ahead and storage tips make enjoying this flavorful meal even more convenient.
Let’s embrace this recipe as a delicious way to explore seafood in a fun and satisfying form. It’s sure to become a staple in our culinary repertoire.
Frequently Asked Questions
What is a seafood chimichanga?
A seafood chimichanga is a deep-fried burrito filled with a savory mixture of seafood like shrimp or crab, combined with vegetables and spices, wrapped in a flour tortilla for a crispy exterior and flavorful interior.
Can I use different types of seafood in this recipe?
Yes, the recipe is flexible and allows for various seafood options such as shrimp, crab, or a mix, depending on your preference and availability.
What are the key ingredients for making seafood chimichangas?
Essential ingredients include shrimp or crab, onions, bell peppers, spices, large flour tortillas, and vegetable oil for frying. Optional toppings include sour cream, salsa, and guacamole.
What tools do I need to prepare seafood chimichangas?
You’ll need a large skillet for sautéing, a deep frying pan or pot for frying, tongs for handling, measuring cups, and a thermometer to monitor oil temperature.
How do I prepare the seafood before cooking?
Peel and devein shrimp, flake lump crab meat, and optionally marinate the seafood to enhance flavor before mixing it with sautéed vegetables and spices.
What’s the best way to cook chimichangas to get them crispy?
Heat vegetable oil to the proper temperature and fry the chimichangas until golden brown, ensuring the tortillas are properly folded and sealed to keep the filling intact.
Can I prepare seafood chimichangas ahead of time?
Yes, you can assemble and refrigerate them up to 24 hours in advance or freeze them for longer storage. Reheat by frying or baking to maintain crispiness.
What are some good side dishes to serve with seafood chimichangas?
Popular sides include Mexican rice, refried beans, corn salad, and jicama slaw, all of which complement the rich flavors of the chimichanga.
What sauces and garnishes work well with seafood chimichangas?
Try salsa verde, avocado crema, fresh cilantro, lime wedges, and pickled jalapeños to add extra flavor and texture.
How do I store leftover seafood chimichangas?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to keep them crispy.