Home » Seafood chimichangas

Seafood chimichangas

by Christina Julia

Seafood chimichangas

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 15g/1⁄2oz butter
  • 1.4kg/3lb large raw prawns, peeled and deveined
  • 100g/4oz spring onion tops, finely chopped
  • 225g/8oz mushrooms
  • 3 garlic cloves, finely chopped
  • 350g/12oz fresh spinach, thinly sliced 1⁄2 teaspoon salt
  • 3 teaspoons freshly squeezed lemon juice
  • 6 thin tortillas vegetable oil for deep-frying
  • To serve
  • Cheddar cheese, grated
  • guacamole
  • sour cream
  • diced tomatoes


  • Melt the butter in a heavy saucepan, and sauté the prawns, spring onion
    tops, mushrooms, garlic, spinach, salt and lemon juice for 7–10 minutes
    until the vegetables go limp.
  • Spread out the tortillas, and divide the seafood mixture equally between
    them, spooning it over the middle of each one. Roll up each tortilla, and
    tuck in the ends to form solid packages. Secure with toothpicks.
  • Heat the oil in a deep heavy saucepan. Fry each chimichanga for about
    3 minutes until golden, turning it over as it cooks to brown on all sides.
  • Remove from the oil and drain on paper towels. Serve hot with cheese,
    guacamole, sour cream and diced tomatoes.

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