Empanada De Camarón Recipe

Make dough

In a large bowl whisk together 2.5 cups all-purpose flour and 1 tsp salt. Add 0.5 cup cold cubed butter and use a pastry cutter or your fingertips to cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces.

In a small bowl whisk 1 cold egg with 0.5 cup cold water and 1 tsp white vinegar. Drizzle egg mixture into flour-butter mixture and gently stir until dough just comes together. If too dry, add up to 1-2 tbsp cold water.

Gather dough into a ball, flatten into a 1-inch thick disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

Roll and cut

On a lightly floured surface roll dough to about 1/8-inch thickness. Using a 5–6 inch round cutter (or a bowl), cut out rounds. Re-roll scraps and continue until dough is used. You should get about 8–10 empanadas.

Prepare shrimp

Pat 1 lb chopped shrimp dry with paper towels. This helps them brown and avoids excess moisture in the filling.

Heat 1 tbsp olive oil in a skillet over medium heat. Add 0.5 cup finely chopped yellow onion and sauté 3–4 minutes until softened. Add 2 cloves minced garlic and 0.5 seeded finely chopped jalapeño; cook 30–45 seconds until fragrant.

Add chopped shrimp to the skillet. Season with 0.5 tsp smoked paprika, 0.5 tsp ground cumin, 0.75 tsp salt and 0.5 tsp black pepper. Cook, stirring, 2–3 minutes until shrimp just turn opaque (do not overcook).

Remove from heat. Stir in 2 tbsp chopped fresh cilantro, 1 tbsp lime juice and 1 cup shredded Monterey Jack cheese. Taste and adjust salt. Allow filling to cool for 10 minutes so it won’t steam the dough when assembled.

Combine 1 cup diced ripe tomatoes, 0.25 cup diced white onion, 0.5 minced jalapeño, 2 tbsp chopped cilantro, 1 tbsp lime juice and 0.25 tsp salt in a bowl. Stir gently and let sit 10–15 minutes at room temperature to allow flavors to meld. Keep chilled if preparing in advance.

Halve and pit 2 avocados. Scoop flesh into a bowl and mash with a fork to desired smoothness. Add 1 tbsp lime juice, 0.5 tsp salt, 1 tbsp chopped cilantro and 0.25 cup diced tomato (optional). Stir to combine and taste; adjust seasoning. Cover with plastic wrap pressed to the surface to prevent browning until ready to serve.

Prepare workspace with rolled dough rounds, shrimp filling, pico de gallo, guacamole and egg wash. Preheat a deep skillet with 1 cup vegetable oil to 350°F (175°C) for frying. If baking, preheat oven to 400°F (200°C) and line a baking sheet with parchment.

Fill and seal empanadas

Place about 2–3 tablespoons of cooled shrimp filling in the center of each dough round, leaving a 1/2-inch border. Sprinkle a little extra shredded cheese if desired. Brush the border with egg wash. Fold dough over to form a half-moon and press edges to seal. Crimp with a fork to ensure a tight seal and to decorate.

For frying: Fry empanadas in batches 2–3 minutes per side until golden brown and crisp. Drain on paper towels. For baking: place empanadas on prepared sheet, brush tops with egg wash and bake 18–22 minutes until golden brown.

While empanadas rest 2–3 minutes, toss 4 cups mixed salad greens with a light pinch of salt and pepper and a squeeze of lime or lemon if desired.

Serve 2–3 empanadas per plate on a bed of mixed greens, spoon 2 tbsp guacamole alongside and top with 1–2 tbsp pico de gallo per empanada or on the side. Garnish with lime wedges.