Shrimp Empanada Plate
Baked or fried pastry pockets filled with seasoned shrimp and swappable vegetables, served with sauce. Crispy exterior encases tender shrimp filling with customizable aromatics, spices, and accompaniments.
Ingredients
Method
Chop shrimp into bite-sized pieces. Dice onion, bell pepper, and mince garlic.
Heat 2 tbsp olive oil in a skillet over medium heat. Sauté onion and bell pepper for 3 minutes until softened.
Add garlic and cook 1 minute until fragrant. Stir in shrimp, cumin, salt, and black pepper.
Cook shrimp 3–4 minutes, stirring, until opaque. Remove from heat and stir in lime juice. Cool 5 minutes.
Place one tortilla on a work surface. Spoon 2–3 tbsp shrimp mixture onto one half, leaving a 1/2-inch border.
Fold tortilla in half over filling and press edges to seal. Repeat with remaining tortillas and filling.
Heat 3 tbsp olive oil in a skillet over medium-high heat. Fry empanadas 2–3 minutes per side until golden and crispy (or brush with oil and bake at 400°F for 12–15 minutes).
Serve empanadas hot with salsa or crema on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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