Air Fryer Shrimp Chimichangas are a crispy, flavorful treat filled with seasoned shrimp, cheese, and rice, all wrapped in a tortilla and air-fried to perfection. This easy recipe offers a healthier alternative to traditional fried chimichangas, with the same satisfying crunch and delicious flavors. Serve with your favorite dipping sauce for a complete and tasty meal!
Craving a crispy, flavorful bite? These Air Fryer Shrimp Chimichangas are the perfect solution! Packed with seasoned shrimp, wrapped in a tortilla, and air fried to golden perfection, they’re a quick and delicious meal that’s sure to impress.
Whether you’re serving them for dinner, a party appetizer, or a fun snack, these chimichangas are a must-try!
Why You Will Love This Recipe!
✅ Quick & Easy: Ready in minutes with minimal prep time.
🦐 Flavorful Shrimp: Packed with seasoned shrimp for a delicious bite.
🍽️ Crispy Perfection: The air fryer gives them a perfectly crispy texture without the extra oil.
🌶️ Customizable: Add your favorite fillings and toppings to make them your own.
🍴 Perfect for Any Occasion: Great for dinner, snacks, or appetizers with your favorite dipping sauces!
Ingredients Needed
- Popcorn Shrimp 🍤: Crispy, tender shrimp, perfect for a quick meal.
- Long-Grain White Rice 🍚: Fluffy rice to add texture and balance.
- Kosher Salt 🧂: Enhances flavor and seasoning in each bite.
- Fresh Cilantro Leaves 🌿: Fresh cilantro for a burst of herbal flavor.
- Lime Zest 🍋: Zesty lime for a fresh, tangy kick.
- Flour Tortillas 🌯: Soft, large tortillas for wrapping up the chimichangas.
- Refried Black Beans 🫘: Smooth, savory beans to add richness and depth.
- Shredded Mexican Cheese 🧀: Melted cheese for gooey, cheesy goodness.
- Olive Oil 🧴: Light olive oil for brushing and crisping in the air fryer.
- Serving suggestion: shredded iceberg lettuce, pico de gallo, diced avocado, sour cream, and lime wedges
How to Make Air Fryer Shrimp Chimichanga
Step 1: Follow the directions on the popcorn shrimp to cook in the air fryer.
Step 2: Add 1/2 cup of water into a small saucepan and heat on medium-high, then add in rich and 1/2 tsp of salt. Bring to a simmer and seal with a lid and switch the heat to low. Allow the rice to absorb the water and cook for 15 minutes until tender. Take off the lid and leave uncovered for 5 minutes, and fluff with a fork. Add in the cilantro and lemon zest.
Step 3: Use a damp paper towel to wrap the flour tortillas and heat for about 30 seconds in the microwave.
Step 4: Lay the warmed tortillas on a clean surface and spoon 1/4 cup of the refried beans in the center in a rectangular shape using an offset spatula. Proceed to add 1/4 cup of the prepared rice and 1/4 of the prepared shrimp into the tortilla. Top with 1/4 cup of cheese.
Step 5: Take the two opposite ends of the tortilla and fold over the filling. Take the closest side of the tortilla and begin rolling into a tight log. Flip the chimichanga over with the seam facing down and use a pastry brush to add the oil on the top and bottom of the chimichanga. Continue the process with the rest of the warmed tortillas.
Step 6: Set the air fryer to 390 degrees F, and set the prepared chimichanga into the basket with the seam facing down. Set the cook time for 5-6 minutes until light brown and crispy. Top with 1/2 cup of cheese and cook for an additional minute.
Step 7: Serve this dish with your choice of shredded lettuce, pico de gallo, diced avocado, sour cream, and lime wedges, and enjoy!
Air Fryer Shrimp Chimichangas Recipe Tips
🍤 Use Small Shrimp: Small shrimp cook evenly and fit perfectly inside the chimichangas.
🌯 Don’t Overfill: Be careful not to overstuff the tortillas to ensure they roll and cook properly.
🧴 Brush with Oil: Lightly brush or spray the chimichangas with oil to achieve a crispy, golden texture.
⏱️ Check for Crispiness: Air fry until golden brown, but don’t overcook, as shrimp cooks quickly.
🍅 Serve with Dipping Sauce: Pair with salsa, guacamole, or sour cream for added flavor!
Storing
🧊 Storing: Store leftover Air Fryer Shrimp Chimichangas in an airtight container in the refrigerator for up to 2 days. Be sure to let them cool completely before storing.
❄️ Freezing: Freeze chimichangas in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the air fryer at 350°F for 5-7 minutes until crispy.
🔥 Reheating: Reheat in the air fryer at 350°F for 3-4 minutes to restore the crispiness.
What To Serve With Air Fryer Shrimp Chimichangas
Air Fryer Shrimp Chimichangas pair wonderfully with a variety of side dishes. Serve them with a fresh, tangy salsa or guacamole for added flavor, or try a side of sour cream for a creamy contrast. For a well-rounded meal, consider a light salad with a zesty vinaigrette, some seasoned rice, or a side of refried beans. These sides not only complement the chimichangas but also add freshness and balance to the dish!
Air Fryer Shrimp Chimichangas Recipe Faqs
🍤 Can I use frozen shrimp? Yes, you can use frozen shrimp, but be sure to thaw and drain them thoroughly before using to avoid excess moisture.
🌯 Can I make these without cheese? Absolutely! You can skip the cheese or use a dairy-free alternative if preferred.
🧴 Do I need to use oil? While oil isn’t necessary, brushing or spraying the chimichangas with oil helps achieve a golden, crispy texture.
⏱️ How do I know when the chimichangas are done? The chimichangas should be golden brown and crispy on the outside. You can check by gently pressing them; they should feel firm.
🍅 What can I serve with shrimp chimichangas? Serve with salsa, guacamole, sour cream, or a fresh salad for a well-rounded meal. Rice and beans are also great options!
More Easy Air Fryer Recipes
- AIR FRYER GARLIC ROASTED FINGERLING POTATOES
- FROZEN TATER TOTS IN AIR FRYER
- AIR FRYER SWEET POTATO FRIES
- EASY AIR FRYER COPYCAT MCDONALD’S FRENCH FRIES
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Air Fryer Shrimp Chimichanga
Description
Ingredients
- 18 ounce popcorn shrimp, frozen
- 1/4 cup long-grain white rice
- 1 teaspoon Kosher salt
- 1/3 cup fresh cilantro leaves, roughly chopped
- 1 teaspoon lime zest, from 1 lime, finely grated
- 4 10-inch flour tortillas, burrito-size
- 1 cup refried beans
- 1 1/2 cups Mexican cheese, shredded, about 6 ounces
- 1 teaspoon Olive oil, for brushing
Instructions
- Prepare the popcorn shrimp according to the package directions for the air fryer.
- Bring 1/2 cup water to a simmer in a small saucepan over medium-high heat. Stir in the rice and 1/2 teaspoon salt. Return to a simmer, cover with a tight-fitting lid and reduce the heat to low. Cook until all the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat, let stand covered for 5 minutes and fluff with a fork. Stir in the cilantro and lime zest.
- Wrap the flour tortillas in a damp paper towel and microwave until warm and pliable, about 30 seconds. Place the tortillas on a cutting board or clean work surface. Using a small offset spatula or the back of a spoon, spread 1/4 cup of the refried beans in the center of each tortilla in a rectangular shape. Top with 1/4 cup rice, a quarter of the popcorn shrimp and 1/4 cup of the cheese.
- Fold in the two opposite side of the tortilla over the filling. Fold the side closest to you over the filling, then tightly roll the burrito away from you. Place the chimichanga seam-side down and brush the top and bottom with olive oil. Repeat with the remaining 3 tortillas.
- Preheat the air fryer to 390 degrees F. Place the chimichangas in the air fryer basket seam-side down (see Cook’s Note). Air fry until golden brown and crisp all over, 5 to 6 minutes. Sprinkle the remaining 1/2 cup cheese on the top of the chimichangas, then air fry 1 minute more to melt. Serve with shredded lettuce, pico de gallo, diced avocado, sour cream and lime wedges
Equipment
- Cooking Spray
- Parchment Paper, optional
Nutrition
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