Seafood Chimichanga Recipe

This seafood chimichanga combines shrimp, crab, and creamy cheeses all wrapped in a golden, crispy tortilla. It’s the perfect coastal twist on a Tex-Mex classic—crunchy on the outside, rich and savory on the inside.

Ingredients

• 1/2 lb shrimp, peeled, deveined, and chopped
• 1/2 cup imitation crab meat, chopped
• 1/2 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 1/2 cup cream cheese
• 1/4 cup sour cream
• 1/2 cup shredded Monterey Jack cheese
• 4 large flour tortillas
• Vegetable oil, for frying
• Optional: sliced green onions, pico de gallo, or guacamole for garnish

Directions

1. In a skillet over medium heat, sauté onion and garlic until soft (2–3 mins).
2. Add shrimp and crab, season with cumin, chili powder, salt, and pepper. Cook until shrimp turns pink (3–4 mins).
3. Stir in cream cheese and sour cream until melted and well combined. Remove from heat and mix in shredded cheese.
4. Warm the tortillas and divide the seafood mixture evenly.
5. Fold each tortilla into a burrito shape (fold in sides and roll up).
6. Heat oil in a deep pan over medium heat. Fry each chimichanga until golden brown and crispy (about 2 mins per side). Drain on paper towels.
7. Serve hot with your favorite toppings like guacamole or salsa.

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