Baked Spicy Shrimp Empanadas: Flaky, pastry rounds filled with shrimp, tomato, cayenne, paprika and garlic baked to perfection! Empanadas really are the perfect party food!
As you know, I’m all for making life easier in the kitchen. As long as it helps speed things along without compromising flavor, texture, etc. You gotta use your best judgement.
Because (yes, I know I shouldn’t start a sentence with “because”) if you can hack your way to dinner being done more efficiently or making last minute appetizers with a little ingenuity before a party, you’ve won. Hands down, you’ve won.
Case in point: My guava cheese pound cake. This recipe uses a store-bought pound cake, cream cheese, guava, and blueberries. All you do is assemble it, and it’s bomb dot com!
Sure, you can make the pound cake from scratch (and I’m sure it tastes WAY better as you can customize the flavor). When you’re short on time however, it’s good to know that you can alleviate your kitchen anxiety with a little shortcut.
Sometimes you gotta make everything from scratch. Other times, you gotta be creative and efficient. That’s the beauty of cooking. You make it whatever you want to make it.
You find your style and own it!
Cooking shouldn’t be a drag or a chore; it should be creative, fun, and simple!
Under the heading of “store-bought”, these spicy shrimp empanadas (or turnovers) were made using store-bought pastry rounds. Yes, you can totally make the dough yourself and cut out the circles.
In the essence of time, I used a pack of frozen pastry rounds, filled them with spicy shrimp, sealed them, baked them, and BAM. Ready to party!
You can also fry these instead. If you do decide to fry them, be very careful. You can either use a deep fryer or a pan. When using a pan, make sure the oil in the pan is at 350 degrees F, then you fry each one until they are brown on all sides.
These spicy shrimp empanadas are best served hot with a delicious sauce!
- 1 lb raw shrimp peeled, deveined, and rinsed
- 2 tablespoons smoked paprika
- 2 tablespoons cayenne pepper
- 1/2 teaspoons cumin
- 1/2 teaspoons salt
- 1/2 teaspoons pepper
- 3 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic mashed
- 1 small tomato chopped
- 1 pack frozen pastry rounds or use your favorite dough recipe
- 1 egg beaten
In a bowl, whisk together the paprika, cayenne, cumin, salt and pepper. Add the shrimp and toss to coat. Set aside.
In a pan, sauté the onion with the olive oil over medium heat for 2-3 minutes or until translucent.
Add garlic, shrimp, and tomato. Cook an additional 2 minutes, stirring constantly, until the shrimp start turning pink. Set aside and let cool.
Preheat oven at 350 degrees F.
In a pastry round, add one tablespoon of the filling into the center of the circle, fold, and seal with a fork.
Place the pastries on a lightly greased cookie sheet 2 inches apart, brush with the egg wash, and bake for 20 minutes or until lightly browned.