Garlic Shrimp Empanadas: Authentic Flavor, Step-by-Step Method
Crispy, golden empanadas packed with garlic shrimp—your party-perfect snack or meal, made easy with this step-by-step guide.
Garlic Shrimp Empanadas (Empanadillas de Camarones al Ajillo)
Empanadas, sometimes called empanadillas or pastelillos, are beloved across Latin America, each region claiming its own variation. Crispy on the outside, savory and juicy on the inside, these hand pies are perfect for parties and gatherings, or simply as a comforting snack. In this guide, you’ll learn how to make garlic shrimp empanadas from scratch, using an approachable flour dough and a bold, aromatic shrimp filling inspired by the classic camarones al ajillo.
Table of Contents
- Introduction to Empanadas
- Ingredients List
- Step-by-Step Instructions
- Pro Tips for Empanada Success
- Serving & Storing Empanadas
- Empanada Variations & Substitutions
- Frequently Asked Questions
Introduction to Empanadas
Empanadas are golden, crescent-shaped pastries filled with savory or sweet ingredients. The Spanish word “empanada” comes from “empanar,” meaning “to wrap in bread.” Across Spain, the Caribbean, and Latin America, countless empanada forms exist. Each community gives empanadas its own twist, from simple doughs to unique fillings, and even distinct names:
- Empanadillas – Mini empanadas, common in Spain and Puerto Rico
- Pastelillos/Pastelitos – Alternative names in the Caribbean
- Pastelillitos – Even smaller hand pies
What unites these varieties is their irresistible combination of flaky crust and hearty filling—here, the bold, garlicky “camarones al ajillo.” This recipe can be adapted for frying or baking, making it versatile and accessible to home cooks everywhere.
Ingredients List
Below are the components for both the dough and the shrimp filling. Having all ingredients prepped and ready (a practice called mise en place) makes the whole process smoother.
For the Dough
- 2 1/2 cups (300g) all-purpose flour, sifted
- 2/3 cup hot water (just off the boil)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt (Diamond Crystal preferred)
- 1 teaspoon granulated sugar
For the Shrimp Filling
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined, cut into thirds
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon ground coriander
- 1/2 teaspoon fresh oregano, chopped (or 1/4 teaspoon dried oregano)
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup white wine
- 1 lemon, zest and juice
- 1/4 cup fresh cilantro, chopped
- 1 leaf culantro, chopped (optional)
- 2 to 3 cups neutral oil, for frying (such as canola or vegetable)
Step-by-Step Instructions
This recipe is designed for 12 to 16 empanadas. The process is divided into making the dough, preparing the filling, shaping the empanadas, and finally cooking (frying or baking).
Step 1: Make the Empanada Dough
- In a large mixing bowl, whisk together the sifted flour, salt, and sugar until well combined.
- Form a well in the center of the flour mixture. Pour in the hot water and olive oil.
- Stir the mixture with a fork until a rough, shaggy dough forms.
- Knead the dough by hand in the bowl until it comes together into a smooth, non-sticky ball (about 3-5 minutes).
- Wrap the dough ball tightly in plastic wrap, and let it rest at room temperature for 30 minutes to 1 hour. This relaxes the gluten, making it easier to roll out.
Step 2: Prepare the Shrimp Filling
- Peel and devein the shrimp, if not already done. With a sharp knife, cut each shrimp into thirds (about 1-inch pieces).
- Season the shrimp pieces with salt, pepper, and ground coriander. Set aside.
Step 3: Sauté Aromatics and Cook Shrimp
- Heat a medium skillet over medium heat. Add butter and olive oil together and let them melt.
- Add the minced garlic, red pepper flakes (if using), and chopped oregano. Sauté for 30 seconds—do not let the garlic brown.
- Add the shrimp pieces. Stir constantly; cook just until they start to turn pink and opaque (about 1 minute).
- Pour in the white wine, followed by lemon zest and a squeeze of lemon juice. The wine will bubble and reduce, flavoring the shrimp.
- Remove the skillet from heat immediately after the shrimp are just cooked through (they will finish cooking as the filling cools slightly).
- Gently fold in the chopped cilantro and culantro (if using).
- Set the filling aside to cool to room temperature before filling the dough. This prevents any excess moisture from making the pastry soggy.
Step 4: Roll Out & Cut Dough Rounds
- Generously dust a clean work surface and rolling pin with flour to prevent sticking.
- Unwrap the dough and roll it out into a large circle, about 16 inches in diameter. Aim for about 1/8-inch thickness.
- Using a 6-inch biscuit cutter or the rim of a cup, cut out as many dough rounds as possible.
- Gather dough scraps, re-knead lightly, re-roll, and continue cutting until all dough is used.
Step 5: Assemble the Empanadas
- Place a dough disk in the palm of your hand.
- With a slotted spoon, add about 1/2 tablespoon (or just under) shrimp filling to the center of the disk. Avoid adding too much liquid.
- Wet your finger with water and run it along the edge of half the dough disk to help seal.
- Fold the dough over the filling to form a half-moon shape. Press the edges together to seal.
- Crimp the edges with a fork or pinch and fold the dough to create a decorative seal (similar to a dumpling or traditional empanada fold).
- Repeat with remaining dough and filling.
Step 6: Fry or Bake the Empanadas
- To Fry:
- Fill a Dutch oven or deep cast-iron skillet with 2 to 3 inches of neutral oil. Heat to 350°F (175°C).
- Fry the empanadas in batches, without crowding, for about 5 minutes each, flipping halfway through, until golden brown and crisp.
- Transfer to a cooling rack or paper towel–lined plate to drain excess oil.
- To Bake:
- Preheat oven to 350°F (175°C).
- Arrange empanadas on a parchment-lined baking sheet; optionally brush with a little olive oil for color.
- Bake for 20 minutes, or until golden brown.
Empanadas are fantastic hot or at room temperature and make excellent finger food for gatherings.
Quick Reference Table: Key Steps & Timing
| Step | Time Estimate | Tips |
|---|---|---|
| Prepare Dough | 10 min (+ 30-60 min rest) | Knead until smooth; rest fully |
| Make Filling | 15 min | Cool before assembly |
| Shape Empanadas | 20-30 min | Don’t overfill; seal well |
| Fry or Bake | 15-20 min | Fry in small batches |
Pro Tips for Empanada Success
- Hot water in the dough creates a tender, easy-to-roll pastry. Use water just off the boil but not scorching hot.
- Don’t overwork the dough. Knead just until smooth; over-kneading can make empanadas tough.
- Let the dough rest. Resting improves texture and makes the dough easier to handle.
- Use a slotted spoon for filling. This ensures the pastry doesn’t get soggy from excess liquid.
- Seal well. Wetting the edge and firmly crimping prevents oil from leaking in or filling from leaking out.
- Keep oil temperature steady. Too low, and empanadas will absorb oil; too high, and they may burn.
- Bake instead of fry for a lighter option. Brush with olive oil for a crisp finish.
Serving & Storing Empanadas
Serve garlic shrimp empanadas hot or at room temperature. They are ideal as appetizers, party snacks, or picnic fare.
- Serve with: lemon wedges, a fresh herb salad, or your favorite dipping sauce (e.g., garlic mayo, salsa verde).
- Store leftovers: Cool completely, store in an airtight container, and refrigerate up to 3 days.
- Reheat: Warm gently in a 350°F oven for about 10 minutes, or until heated through and crisp.
Empanada Variations & Substitutions
- Filling alternatives: Prepare beef picadillo (ground beef with spices), shredded chicken, roasted vegetables, or cheese as additional options.
- Dough options: Use store-bought empanada wrappers if you’re short on time; they work well in a pinch.
- Vegan twist: Substitute mushrooms and caramelized onions for shrimp, and dairy-free butter for regular butter in the filling.
- Herb swaps: Try parsley or chives if cilantro is unavailable. Add or omit red pepper flakes for your preferred heat level.
Frequently Asked Questions (FAQ)
Q: Can I use frozen shrimp for the filling?
A: Yes. Thaw frozen shrimp completely and pat dry before cutting and sautéing. This prevents excess water in the filling.
Q: How do I keep empanadas from bursting while frying?
A: Seal the edges firmly with water, crimp well, and avoid overfilling. Keep oil temperature at 350°F for even cooking.
Q: Can these be made ahead?
A: Absolutely. Assembled, uncooked empanadas can be frozen on a tray, then stored in a bag for up to 1 month. Fry or bake from frozen, adding a few extra minutes.
Q: What sides go well with shrimp empanadas?
A: Fresh salads, citrus slaws, or light salsas balance the savory richness of the empanadas.
Q: Are empanadas always fried?
A: While traditionally fried in many regions, empanadas can also be baked for a lighter preparation.
Brighten Your Next Meal with Garlic Shrimp Empanadas
Whether you fry or bake, these empanadas offer a crisp and golden dough filled with juicy garlic shrimp, making them truly unforgettable. Adapt the dough and filling to your liking, and share them at your next gathering for a guaranteed crowd-pleaser. With a little practice, you’ll have a new staple in your cooking repertoire—and possibly fuel your own opinions on the “best” type of empanada!
