Shrimp Empanadas

Total Time: 30 minutes
Serves: 6
Shrimp Empanadas
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  • 3 lbs Northgate® masa amarilla
  • 2 lbs shrimp cocktail
  • 12 tbsp dry shrimp powder
  • 1 ½ cups tomato, minced
  • 1 ½ cups onion, minced
  • ¾ cup jalapeno chili, minced
  • 6 grilled tomatoes
  • ¾ roasted onion
  • 12 roasted jalapeno chili
  • 3 grilled cloves of garlic
  • 6 tbsp butter
  • 6 cups oil to fry
  • 6 tbsp lemon juice
  • Salt to taste
  • Pepper to taste


  1. Saute minced onion, minced chili and shrimp in a skillet with butter. Add salt and pepper.
  2. Once the ingredients are golden brown, add tomato and lemon juice. Boil for 5 minutes.
  3. Put the dough in a bowl and add shrimp powder. Mix well so that the powder thoroughly combines.
  4. Flatten dough in a tortilla press to start making the patties.
  5. Once the dough is ready, fill the patties with shrimp stew and seal well, so that filling does not leak out.
  6. Heat up oil in a skillet and fry the patties until golden brown. Reserve.
  7. Blend grilled tomato, grilled chili, grilled onion and grilled garlic. Add salt and pepper.
  8. Put the patties in a plate and top them with sauce.
  9. Serve with lettuce and sour cream.
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