Shrimp Empanadas: A Complete Guide

Shrimp empanadas are tasty, savory pastries filled with seasoned shrimp wrapped in a soft and sometimes crispy dough. The word “empanada” comes from Spanish and means “wrapped,” which describes these handheld snacks well. They are a flexible dish, found in different cultures as appetizers, snacks, or small meals. Shrimp empanadas are popular because they bring out the flavors of shrimp, usually mixed with herbs and spices, all inside a dough that can be baked or fried until golden and crisp.

These turnovers are a great way to enjoy seafood, making them a favorite at parties, picnics, or when you want a delicious snack. Their easy-to-carry size makes them perfect for eating on the go, and their bold flavors make sure they stand out on any menu. Whether you find them as popular street food or as a treasured family recipe, shrimp empanadas show how a few simple ingredients can come together to make something delicious.

What Are Shrimp Empanadas?

Shrimp empanadas are a kind of turnover. A dough is folded over a savory filling-shrimp, in this case-and then sealed before cooking. The half-moon shape and the difference between the outer crust and the soft filling are what make them special. The dough can be flour-based or have other local twists. The shrimp may be mixed with vegetables, spices, or cheese, creating a mix of tastes and textures.

To make them, cook the shrimp filling, prepare the dough, put the filling inside dough circles, fold them over, seal the edges, and cook them. Many countries have their own way of making empanadas, leading to many flavors and methods. Each bite offers a comforting combination that highlights both shrimp and the empanada’s style.

Regional Variations of Shrimp Empanadas

Empanadas come in many forms depending on the region, and shrimp empanadas are no different. For example, Chile has “Empanadas Queso Camarón,” with shrimp and cheese like Havarti or Monterey Jack, usually fried and sometimes served with a green salsa. This style lets the shrimp and cheese shine without many extra spices.

Mexican shrimp empanadas might use corn masa dough, which is crispier and lighter than wheat dough. Some recipes use a dough made of yellow plantains and masa harina, bringing a slightly sweet and gluten-free option. The fillings might include shrimp cooked with olives, sofrito (onion, garlic, tomato, olive oil, and chile), and other local ingredients. In some places, these are called empanadillas, pastelillos, or pastelitos, which might have small differences in how they’re made or filled.

Popular Occasions for Serving

Shrimp empanadas fit into all sorts of occasions, from casual get-togethers to special meals. As they are small and easy to hold, they make great party food. You can serve them hot or at room temperature, and they remain tasty.

They can be served as appetizers, part of lunch, or as a portable meal. They also go well with sides like fried plantains or black beans and rice. You can make them in advance and freeze them too, which makes them handy for busy days or large gatherings. Many people remember enjoying them during family vacations or celebrations.

Key Ingredients for Shrimp Empanadas

To make shrimp empanadas, you need ingredients for both the dough and the filling. Your choices here have a big impact on flavor and texture. Good-quality ingredients make for better empanadas, from the dough to the shrimp and spices.

The main items are flour for the dough and fresh shrimp for the filling. Spices, aromatics (like garlic and onion), and sometimes cheese or vegetables help round out the flavor.

Essential Ingredients for the Dough

The dough is what holds the filling and makes the empanada easy to eat. Many people use a basic flour dough, made with all-purpose flour, hot water, olive oil, salt, and maybe a little sugar. This type of dough can be baked or fried. The hot water helps it become smooth and workable, while the olive oil adds taste and a soft texture.

Some recipes use a pie crust-like dough, with cold water, eggs, vinegar, flour, salt, and shortening to make it flaky. In Mexico, there’s also a plantain-masa dough-boiled, mashed yellow plantains mixed with masa harina and fried for a crunchier, lighter feel. No matter the dough, it needs to be pliable and strong enough to keep the filling inside without breaking.

Common Shrimp Empanada Fillings

The filling is the highlight of any empanada. Usually, it starts with fresh shrimp, peeled and chopped into small pieces, seasoned with salt, pepper, and maybe coriander. Cooked with garlic, red pepper flakes, oregano, and thyme in oil and butter, the shrimp becomes flavorful. A bit of white wine, lemon zest, and lemon juice adds freshness. Herbs like cilantro brighten the taste.

Other variations add cheese (Colby Jack, Cheddar, or mozzarella), sometimes combined with a tomato-based sauce or cooked with chorizo for a spicy kick. The main rule is to avoid a runny filling, which could break the dough during cooking. Always let the filling cool before using it in the empanadas.

Optional Add-ins and Flavor Variations

You can customize shrimp empanadas in lots of ways. For spice, add chopped serrano peppers or chili powder; for a milder filling, use bell peppers or Anaheim chilies. Diced onions, chopped peppers, or roasted poblano strips give variety in color and crunch.

Common herbs include fresh oregano and cilantro. To add more flavor, olives (green or black) are sometimes mixed in, especially in styles with Spanish influence. Cheese, from simple to blends like Mexican four-cheese, brings a melty texture. You can even use spices like Old Bay. Since empanadas are so easy to change, feel free to use your favorite seasonings and extras.

How to Make Shrimp Empanadas

Making shrimp empanadas might look tricky, but it’s easy if you follow these steps. By going through each stage one at a time-making the filling, preparing the dough, shaping the empanadas, and cooking them-you’ll get a tasty final product. The main choice is whether you want to bake or fry them, with each method giving different results.

Here’s a step-by-step guide for homemade shrimp empanadas:

Preparing the Shrimp Filling

1. Peel and devein the shrimp. Chop them into small pieces, so they cook well inside the dough.
2. Season shrimp with salt, pepper, and spices.
3. Melt butter and olive oil in a skillet over medium heat. Add minced garlic, red pepper flakes, and oregano; cook just until fragrant.
4. Add shrimp and stir until pink, about 2 minutes.
5. Add white wine, lemon zest, and lemon juice; simmer briefly.
6. Remove from heat, stir in chopped cilantro, and let the filling cool completely.
7. If using cheese, mix it into the cooled filling. For tomato sauce-based fillings, make sure it’s thick-not watery.

Making and Shaping Empanada Dough

1. Mix flour, salt, and sugar in a bowl. Make a well and pour in hot water and olive oil. Mix until combined, then knead into a smooth ball. Rest for 30 minutes to 1 hour.
2. For pie-style dough, blend flour and salt, cut in cold shortening until crumbly. Mix in cold water, egg, and vinegar. Knead, shape into a disc, wrap, and chill for at least an hour.
3. If making plantain dough, boil yellow plantains, mash them, then mix with masa harina until the dough comes together. Let rest before using.
4. After resting, roll dough on a floured surface to about 1/8 inch thick. Cut out circles (6-inch for full-sized, 3-inch for mini empanadas). Press plantain or corn dough with a tortilla press if needed.

Filling, Folding, and Sealing

1. With cooled filling, use a slotted spoon to add a small amount to each dough circle (about 1 tablespoon).
2. Wet the edge of half the dough with water. Fold the dough over the filling to make a half-moon. Press the edges to close, making sure there’s no air inside.
3. Seal the edges by crimping with a fork or twisting the dough. Use an egg wash if the seal isn’t sticking.
4. Place finished empanadas on a parchment-lined tray. Chill if the dough becomes sticky.

Baking or Frying

Tips for Perfect Shrimp Empanadas

A few simple tricks can help your shrimp empanadas turn out perfectly:

Common Pitfalls to Avoid

• Don’t overfill the dough. Too much filling can cause the empanadas to open during cooking and leak.
• Use cool, not warm, filling. A hot filling softens the dough, making it sticky and hard to handle.
• If the filling is too wet, cook it longer until thick. Excess liquid can also cause leakage.
• When frying, avoid crowding. Too many empanadas in the oil drop the temperature and make them greasy.
• Seal the edges tightly-wet your finger to help, or use an egg wash for extra security.

Selecting Shrimp

• Choose the freshest shrimp you can-firm, mild-smelling, and clear, not mushy or very smelly.
• Large or jumbo shrimp work well, but small, already-cooked shrimp save time.
• Peeled and deveined shrimp are best for easy preparation.

Make Dough in Advance

• Prepare the dough ahead, wrap, and chill for up to 3 days (or freeze for up to 3 months).
• Defrost frozen dough in the refrigerator before rolling out.
• Making dough ahead means less work on the day you cook.

Recipe Variations and Serving Ideas

You can change shrimp empanadas to match what you like. Try adding cheese, picking a spicier version, or serving with a great dip to make the dish your own.

Popular Adaptations

• Add cheese to the filling (Colby Jack, Cheddar, mozzarella-anything that melts well).
• Add chopped chorizo for a smoky, spiced flavor. Cook it first before mixing with shrimp.
• Use a base of sofrito for extra flavor, or add different colored sweet peppers for variety.
• Mix and match the spice level-add more peppers for heat or keep it mild with sweet peppers.
• Try using plantain dough for a lightly sweet, gluten-free twist.

Dipping Sauces and Sides

• Pair with cilantro crema made from cilantro, scallions, Greek yogurt, lime juice, and a pinch of salt.
• Serve with green salsa like Chimichurri, Chile Cascabel Salsa, or Taqueria-style Salsa.
• Great sides include Spanish rice, black beans and rice, or fried plantains.
• Fresh options like guacamole or corn mango salsa add color and texture.

Storing, Freezing, and Reheating Shrimp Empanadas

Empanadas are easy to store, freeze, and reheat, so you can enjoy them later without losing taste or texture. Follow these steps below for best results:

Storage Tips

• Let cooked empanadas cool completely before wrapping in plastic or placing in an airtight container. Keep them in the fridge for 2-3 days.
• Uncooked empanadas can be assembled, wrapped, and chilled for up to 2 days before baking or frying.
• Store filling and dough separately for advance prep-chill both until ready to use.

How to Freeze

• Freeze unbaked empanadas on a tray until solid, then transfer to a freezer bag or container for up to 3 months. Cook straight from frozen (add extra time as needed).
• Freeze cooked empanadas after cooling. Place on a tray, then bag or container. Good for up to 3 months in the freezer.
• Wheat dough holds up best; corn masa might get soggy if frozen unbaked.
• Frozen dough (wrapped) keeps 3 months. Thaw in the fridge before rolling.

Best Way to Reheat

1. Heat your oven to 350°F (175°C). Arrange empanadas on a tray and bake for 10-15 minutes, or until hot and crispy.
2. If needed, cover loosely with foil so they don’t brown too much.
3. For plantain-based or fried empanadas, a short re-fry or a toaster oven works well to get them crispy again.
4. Avoid the microwave, which makes them soggy.

Frequently Asked Questions about Shrimp Empanadas

Here are some common questions and answers about shrimp empanadas to help you make, serve, and store them.

Are Shrimp Empanadas Gluten-Free?

• Normally, traditional wheat flour dough has gluten.
• Mexican-style empanadas use corn masa dough, which is gluten-free.
• Plantain and masa harina doughs are also gluten-free.
• If buying ready-made dough, always check the label for gluten-free certification.

Can You Use Pre-cooked Shrimp?

• Yes, but add pre-cooked shrimp at the end of cooking your filling to avoid making them tough and rubbery.
• Just warm the shrimp through or mix with other filling ingredients once cooled.
• Cut the shrimp into small pieces before adding them to the filling.

How Long Do Shrimp Empanadas Last?

• Cooked shrimp empanadas last in the fridge for 2-3 days, stored airtight.
• Uncooked, assembled empanadas can be chilled for up to 2 days before cooking.
• Both cooked and uncooked empanadas can be frozen for up to 3 months.
• When reheating, be sure to heat them through for safety.