Shrimp Empanadas Recipe
Make Shrimp Empanadas Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Shrimp Filling
Assembly & Frying (or Baking)
Method
Dough
- 1
Make the dough
In a large bowl whisk together 3 cups flour, 1 tsp salt and 1 tsp sugar. Add the cold cubed butter and shortening. Using a pastry cutter or your fingertips, cut the fat into the flour until mixture resembles coarse crumbs with pea-sized pieces.
- 2
Add water and rest
Sprinkle 6 Tbsp ice water over the mixture a tablespoon at a time, gently mixing after each addition until dough just comes together when pressed — do not overwork. Turn dough onto a lightly floured surface, form into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours).
- 3
Prepare egg wash
Whisk 1 egg with 1 Tbsp cold milk in a small bowl and chill until ready to assemble.
Shrimp Filling
- 4
Prep shrimp and aromatics
Pat the shrimp dry and roughly chop into small bite-sized pieces. Finely dice the onion and red bell pepper; mince the garlic.
- 5
- 6
Cook shrimp and spices
Add the minced garlic and cook 30 seconds until fragrant. Stir in 1 tsp smoked paprika, 1 tsp ground cumin and 1 tsp red pepper flakes (if using) and toast 20–30 seconds. Add the chopped shrimp and cook 2–3 minutes, stirring, until shrimp are just cooked through and opaque.
- 7
Finish filling
Stir in 1 Tbsp tomato paste and 2 Tbsp white wine (or broth) to deglaze, scraping up browned bits. Cook 1 minute to reduce. Remove from heat and fold in 2 Tbsp chopped cilantro, 1 Tbsp lime juice, 1–2 tsp salt and 1 tsp black pepper. If mixture feels loose, stir in 2 Tbsp cream cheese or ricotta to bind and cool slightly. Taste and adjust seasoning. Let filling cool to near room temperature (about 15 minutes) so it won’t steam the dough.
Assembly & Frying (or Baking)
- 8
Roll and cut dough
Preheat oven to 400°F (if baking). On a lightly floured surface, roll chilled dough to about 1/8" (3 mm) thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles. Gather scraps, chill briefly if soft, and re-roll as needed. You should get about 12–14 circles.
- 9
- 10
Crimp edges
Crimp the edges with a fork or fold and twist (repulgue) to create a decorative seal. If using, press a little panko into the edge for extra crunch. Place assembled empanadas on a baking sheet lined with parchment if baking, or on a tray if frying.
- 11
- 12
- 13
Baking method
If baking, arrange empanadas on a parchment-lined sheet about 1 inch apart. Bake at 400°F for 18–22 minutes until golden brown. Rotate the tray halfway through for even coloring.
- 14
Cool and serve
Let empanadas rest 3–5 minutes after cooking to set the filling. Serve warm with lime wedges, chimichurri, or a simple aioli: mix 1/2 cup mayo with 1 clove minced garlic, 1 tsp lime juice and salt to taste.