Shrimp Empanadas
Shrimp Empanadas is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Mix warm lard, salt, vinegar, and 2 cups lukewarm water in a large bowl to combine.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix warm lard, salt, vinegar, and 2 cups lukewarm water in a large bowl to combine.
Gradually add 6 cups flour, mixing with a sturdy wooden spoon or your hands until a shaggy dough forms.
Transfer dough to a lightly floured surface and knead until mostly smooth and no dry spots remain, about 2 minutes.
Wrap in plastic and chill at least 2 hours.
Cut shrimp in half lengthwise, then finely chop (it’s okay if some pieces get pasty).
Heat 2 Tbsp. olive oil in a large saucepan over medium-high.
Add reserved shrimp shells and heads (if using) and cook, smashing down on shells and heads occasionally with a wooden spoon, until pink and bottom of pot begins to brown, about 5 minutes.
Add wine and cook until reduced by half, about 2 minutes.
Add 2/3 cup water; bring to a boil.
Reduce heat to low and simmer until reduced by one-third, 6–8 minutes.
Strain stock through a fine-mesh sieve into a heatproof measuring glass, pressing on solids; discard solids.
Wipe out pan, add remaining 2 Tbsp. olive oil, and set over medium heat.
Cook onion, stirring often, until softened but without taking on any color, about 5 minutes.
Add garlic and cook, stirring, until softened, about 3 minutes.
Add shrimp stock and reserved shrimp and cook, stirring occasionally, until most of the shrimp have turned pink, about 2 minutes.
Remove from heat. (Shrimp will continue cooking in the residual heat.) Mix in butter, cilantro, lemon zest, and red pepper flakes; season with salt.
Let cool 20 minutes, then transfer to a medium bowl.
Chill at least 1 hour before using.
Divide dough into 6 equal pieces.
Cover all but 1 piece with plastic wrap and chill.
Roll out remaining piece of dough to a 14" round about 1/16" thick.
Using cutter, punch out 6 rounds from dough.
Place 1 Tbsp. filling in the center of each and brush water halfway around edge of each round.
Fold dry side of dough up and over filling to create a semicircle.
Pinch edges to seal; crimp.
Transfer to a parchment-lined rimmed baking sheet.
Repeat with remaining dough and filling.
Chill 20 minutes.
Meanwhile, pour vegetable oil into a large heavy pot fitted with thermometer to come halfway up sides.
Heat over medium-high until thermometer registers 350°F.
Working in batches and adjusting heat to maintain temperature, fry empanadas, turning often, until deep golden brown, 5–7 minutes per batch.
Transfer to a wire rack set over paper towels; let cool 2 minutes before serving.
Dough can be made 2 days ahead.
Keep chilled.
Filling can be made 1 day ahead.
Keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.