Shrimp Chimichangas

I really miss being able to go out to my favorite Mexican restaurant.  I’m sure you can tell from all of my other recipes that I have a thing for Mexican food.  This recipe is by no means authentic or as good as my favorite restaurant.  But, it’s a good compromise.

I came up with this recipe one night when I didn’t have a meal planned and just had to “throw” something together with the ingredients I had in the house.  All of these ingredients are “staples” for me.  I always have them on hand.  I didn’t know exactly what I was going for when I started, but somehow I ended up with delicious shrimp chimichangas!

First, you have to make the tortillas.  If you’ve read any of my other blog posts that involve tortillas, you know I have a weird love for this part.  I still can’t explain why.  It’s somehow relaxing for me.  I highly recommend a tortilla press.  Especially if you make several of my recipes.  I use mine often.  The tortillas are probably the hardest part of this recipe, but they really aren’t that hard to make.  Tedious maybe if you don’t enjoy making them like I do.

After you have made all of your tortillas, you can start the sauce.  It’s super easy to make.  First, you add your bone broth and cauliflower to a large saucepan.  I make my own bone broth and freeze it into 1 cup portions using my Souper Cubes.  So, when I make this, I actually just throw a frozen block of bone broth in with the cauliflower and let it all cook at once.  Next, make sure you turn the heat off before adding your coconut milk and using an immersion blender to puree the cauliflower.  Once it’s nice and smooth, you can add the rest of the sauce ingredients and turn the heat back to medium until it boils.  Then, turn it down to low and let it simmer while you make the shrimp.  Just make sure you stir it occasionally while the shrimp is cooking.

To make the shrimp, heat your oil and saute the onions until they caramelize.  Then, add the shrimp and seasonings.  Cook just until the shrimp is done, making sure you don’t overcook because this still has to go in the oven to cook once you assemble the chimichangas.

If your tortillas are too cooled and not very pliable, you can cover them with a wet paper towel and reheat them for 45 seconds or so in the microwave.  You need them to be pliable so you can fill them and roll them up.  I have a tortilla warmer that I use for this.  Spoon equal amounts of the shrimp mixture into each tortilla and roll them.  Then, place them seam side down into a parchment paper lined baking pan.   Spoon your sauce over the top and bake for about 10 minutes just to heat everything together.  Enjoy!

Guacamole credit for this pic goes to my daughter 🙂

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5 from 1 vote

Shrimp Chimichangas

This is a dairy-free, gluten-free, and grain-free twist on a Mexican classic.  It's a nice compromise when you can no longer go to your favorite Mexican restaurant.

Course Main Course

Cuisine Mexican

Keyword AIP chimichangas, AIP shrimp, AIP shrimp chimichangas, Paleo chimichangas, Paleo shrimp, Paleo shrimp chimichangas

Servings 6

Calories 512kcal

Author Jacqueline Martin

Ingredients

Tortillas

• 2 Cups Cassava flour
• 6 Tbsp Olive oil Extra virgin
• 1/2 Tsp Pink Himalayan sea salt
• 1 Cup Water

“Cheese” Sauce

• 1 head Cauliflower chopped
• 1 cup Chicken Bone Broth
• 1 cup Coconut Milk
• 4 Tbsp Nutritional yeast
• 1/2 Tsp Onion powder
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Dried basil
• 1/2 Tsp Dried oregano
• 1/2 Tsp Pink Himalayan sea salt

Shrimp

• 2 Lbs Shrimp Raw, peeled
• 1 Medium Onion Diced
• 2 Tbsp Olive oil Extra virgin
• 1/2 Tsp Turmeric
• 1/2 Tsp Dried Basil
• 1/2 Tsp Pink Himalayan sea salt
• 1/2 Tsp Dried Oregano

Instructions

• Preheat oven to 350°F.

Tortillas

• Add cassava flour, salt and olive oil to food processor, then pulse for about 30 seconds to form crumbs.
• Add water and mix on low/dough setting until dough forms and pulls away from the sides.  
• Preheat skillet to medium-high.
• Separate dough into 12 equal balls.
• Using tortilla press, press one ball at a time between two sheets of parchment paper.
• Cook one tortilla at a time in preheated pan for 30 seconds on each side.
• Cool on cooling rack.
• Repeat for each tortilla.

Sauce

• Add bone broth and cauliflower to a large saucepan and cover with lid.  Cook on medium heat, stirring occasionally until the cauliflower is very tender. 
• Turn off heat and add coconut milk.  Blend with immersion blender until creamy.
• Add all other sauce ingredients to saucepan and cook on medium heat until boiling.
• Turn heat to low while cooking shrimp.

Shrimp

• Add olive oil to skillet and heat to medium.
• Saute onions in oil until they start to caramelize.
• Add shrimp and seasonings.
• Cook until shrimp is pink being careful not to over cook.  

Assembly

• Line 9x13 baking pan with parchment paper. 
• Spoon equal amounts of shrimp mixture into each tortilla and roll up.  
• Place seam side down into pan.
• Spoon sauce evenly over tops of tortillas.
• Bake in preheated oven for 10 minutes.  Cool slightly and enjoy!

Notes

*Nutrition facts are an estimate and may vary.

**I use Otto's Cassava Flour.  If you use a different brand, you may have to adjust the amount to get the desired results.  I have found that not all brands are created equally.

Tried this recipe?Mention @theautoimmuneinsomniac or tag #theautoimmuneinsomniac!

Nutrition

Calories: 512kcal | Carbohydrates: 47g | Protein: 46g | Fat: 25g