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Crispy air fryer shrimp chimichangas cut open to show shrimp, rice, beans and melted cheese

Air Fryer Shrimp Chimichangas

5 from 1 vote
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 Servings

Description

Crispy air fryer chimichangas filled with popcorn shrimp, cilantro lime rice, refried black beans and melted cheese. Ready in 20 minutes with no deep frying.

Ingredients 

  • 18 ounces frozen popcorn shrimp
  • 1/4 cup long-grain white rice
  • 1 teaspoon kosher salt, divided
  • 1/3 cup fresh cilantro leaves, roughly chopped
  • 1 teaspoon lime zest
  • 4 burrito-size flour tortillas, 10-inch
  • 1 cup refried black beans
  • 1 1/2 cups shredded Mexican cheese blend, divided
  • 1 teaspoon olive oil
  • For serving: shredded lettuce, pico de gallo, diced avocado, sour cream, lime wedges

Instructions

  • Air fry the popcorn shrimp according to package directions. Set aside.
  • Bring 1/2 cup water to a simmer. Stir in rice and 1/2 teaspoon salt, cover, and cook on low 15 minutes. Rest 5 minutes, fluff, and stir in cilantro and lime zest.
  • Wrap tortillas in a damp paper towel and microwave 30 seconds.
  • Spread 1/4 cup beans in the center of each tortilla. Top with 1/4 cup rice, one quarter of the shrimp and 1/4 cup cheese.
  • Fold in the sides, then roll tightly. Place seam side down and brush the top and bottom with olive oil.
  • Preheat the air fryer to 390°F. Air fry seam side down, in a single layer, 5 to 6 minutes until golden and crisp.
  • Sprinkle the remaining 1/2 cup cheese on top and air fry 1 more minute.
  • Serve with lettuce, pico de gallo, avocado, sour cream and lime wedges.

Equipment

  • Air fryer (basket style, 5-quart or larger fits 2 to 4 at a time)
  • Small saucepan with lid, for the rice
  • Pastry brush, for the olive oil
  • Microwave-safe plate and paper towels, for warming tortillas
  • Offset spatula or spoon, for spreading the beans
  • Tongs
  • Parchment liner (optional)

Notes

  • Warm tortillas are essential; cold ones crack.
  • Cook in batches so the chimichangas do not touch.
  • Freeze uncooked chimichangas up to 2 months; air fry from frozen at 370°F for 10 to 12 minutes.

Nutrition

Serving: 1ServingCalories: 393kcalCarbohydrates: 33gProtein: 34gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 187mgSodium: 2196mgPotassium: 242mgFiber: 4gSugar: 3gVitamin A: 616IUVitamin C: 1mgCalcium: 620mgIron: 2mg