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Ingredients
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Filling
Method
Preparation
- 1
Cook the Filling
In a skillet over medium heat, add olive oil. Once hot, sauté the garlic, onion, and red bell pepper until softened, about 5 minutes. Add the shrimp, cumin, paprika, salt, and black pepper. Cook until the shrimp are pink and cooked through, about 3-4 minutes. Stir in the cilantro and lime juice.
- 2
Prepare the Dough
Roll out empanada dough on a floured surface to about 1/8 inch thick. Cut into circles of about 4-5 inches in diameter.
- 3
Fill the Empanadas
Place a tablespoon of the shrimp filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative finish.
- 4
Cook the Empanadas
Heat oil in a deep skillet over medium heat. Fry the empanadas in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels before serving.