2 Shrimp Empanadas Recipe

Make dough

In a medium bowl combine 1.5 cups all-purpose flour, 0.5 tsp salt, and 0.5 tsp sugar. Toss to combine.

Add 4 tbsp cold cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Stir in 3 tbsp cold water a tablespoon at a time, mixing gently until dough just comes together. Do not overwork. If dough is too dry, add up to 1 more teaspoon of cold water.

Form dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes while you prepare the filling.

Before assembling, beat the egg in a small bowl and set aside for egg wash.

Cook aromatics

Heat 1 tsp olive oil and 1 tsp butter in a skillet over medium heat. Add 1/2 small finely diced yellow onion and sauté 3–4 minutes until softened and translucent. Add 1 minced garlic clove and 1/4 diced red bell pepper; cook another 1–2 minutes until fragrant.

Add the chopped shrimp (8 oz) to the skillet. Season with 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook shrimp, stirring, 2–3 minutes until they turn opaque and are just cooked through. Remove from heat and let cool 3–5 minutes.

Transfer cooked shrimp mixture to a bowl. Stir in 2 tbsp softened cream cheese and 2 tbsp grated cheddar cheese until filling is slightly creamy and cohesive. Add 2 tbsp chopped fresh cilantro and 1 tsp fresh lime juice. Taste and adjust seasoning (add up to 1/4 tsp more salt or a pinch of pepper if needed). Allow filling to cool completely before assembling so dough does not become soggy.

Roll and cut dough

Remove chilled dough from refrigerator and let sit 5 minutes to soften slightly. On a lightly floured surface, roll dough to about 1/8-inch (3 mm) thickness. Using a 4.5–5 inch round cutter (or a saucer), cut two circles for two empanadas. Gather scraps, re-roll if necessary, and cut as needed.

Place about 2 heaping tablespoons of the shrimp filling in the center of each dough circle, leaving a 1/2-inch border. Brush the edge with egg wash (beat one egg). Fold dough over to form a half-moon and press edges to seal.

Crimp the edges with a fork or roll the edge to create a decorative seal. Brush the tops lightly with egg wash to promote browning.

Shallow fry (preferred for a crisp exterior)

In a small skillet, heat 1/2 cup vegetable oil over medium heat to about 325–350°F (moderately hot; oil should shimmer but not smoke). Carefully add empanadas (cook in batches if needed) and fry 2–3 minutes per side until golden brown. Transfer to a paper-towel-lined plate to drain excess oil.

Baking (alternative option)

Preheat oven to 400°F (205°C). Place empanadas on a parchment-lined baking sheet and brush with egg wash. Bake for 15–18 minutes until golden and puffed. (Cooking time may vary depending on oven.)

Let empanadas rest 2–3 minutes before serving. Serve with lime wedges and sour cream or crema mixed with a little hot sauce if desired.