Seafood Chimicanga

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 228.5
  • Total Fat: 6.0 g
  • Cholesterol: 123.0 mg
  • Sodium: 629.2 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 4.6 g
  • Protein: 18.3 g

View full nutritional breakdown of Seafood Chimicanga calories by ingredient
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This recipe was adapted for less sodium and fat. Use the Savory cream sauce with it. This recipe was adapted for less sodium and fat. Use the Savory cream sauce with it.
Number of Servings: 4


    1 tbsp of olive oil margarine
    1/4 cup of chopped green onions
    1 fresh jalapeno pepper, seeded, ribbed and finely chopped
    1 clove of garlic, finely minced
    1 medium sized tomato, seeded and chopped
    1/2 pound of shrimp, shelled and deveined
    1/4 pound of lump crab meat, picked over
    1/8 cup of chopped fresh cilantro
    Mrs. Dash's original seasoning to taste
    4 (12 inch) tortillas

    shredded lettuce
    gaucamole (optional)
    additional chopped green onions
    additional chopped cilantro


1.Heat butter in large skillet over medium heat and saute onion, jalapeno pepper, and garlic until onion is softened. Add the tomatoes and cook for 1 minute.
2. Add the shrimp and crab meat and 1/8 cup of cilantro and saute, stiffing frequently for 2 to 3 minutes or until shrimp turns pink. Remove from heat. Season to taste with Mrs. Dash's seasoning.
3. Place 1/4 of the seafood minture on a flour tortilla, fold the ends in and roll up burrito-style. Repeat until all tortillas are filled.
4. Coat a baking dish with Olive oil spray. Place the chimichangas in then baking dish. Bake for 15 minutes at 375 degress F.
5. Place the chimichangas on a bed of shredded lettuce, ladle Savory Cream sauce on top. Garnish with chopped Cilantro and Green Onions

Serving Size: Makes 4 chimichangas

Number of Servings: 4

Recipe submitted by SparkPeople user SBECKER526.

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