Easy Shrimp Empanadas

Brenda Villagomez
If you love eating seafood in all its forms, we tell you how to make Easy Shrimp Empanadas, a recipe perfect for Lent or an ideal weekend craving. For the empanada recipe to be a success, you must keep in mind that the dough needs to rest enough so that when you roll it out, it won’t shrink.
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Ingredients
6
Servings
  • 3 cups flour, for the dough
  • 1/4 cups vegetable oil, for the dough
  • 2 tablespoons sugar, for the dough
  • 1/2 tablespoons salt, for the dough
  • 1 cup water, for the dough
  • 2 cups shrimp, precooked
  • 1 cup tomato, diced
  • 1/2 cups onion, finely chopped
  • 1/4 cups fresh cilantro, finely chopped
  • salt and pepper
  • wheat flour, for rolling out
  • vegetable oil, for frying
  • mayonnaise, for serving
  • ketchup, for serving
  • hot sauce, for serving
  • avocado, sliced, for serving
  • lime, for serving
Preparation
40 mins
10 mins
Low
  • In a bowl, mix the flour with the sugar, salt, oil, and water, and knead until you have a homogeneous dough.
  • Place the dough in a bowl and let it rest for 20 minutes.
  • For the filling, mix the shrimp with the tomato, onion, and cilantro. Season with salt and pepper.
  • On a floured surface, form small balls of dough, roll each one out to a thickness of 2 mm, place the filling, and use your fingers to close it, forming a braid.
  • In a small pot over medium heat, heat the oil and fry the empanadas until golden brown. Drain them on paper towels.
  • Open the empanadas with the help of a knife, being careful not to break them. Serve with mayonnaise, ketchup, hot sauce, avocado, and lime. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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