Spicy Shrimp Empanadas with Jalapeno Cream

Savory empanadas filled with a spicy shrimp mixture and served with a cool and creamy jalapeno dipping sauce.

Prep Time

25 minutes

Total Time

45 minutes

Calories

275 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.15/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Seafood

Mood:

Comfort Food•Spicy

Ingredients

Servings

12countEmpanada Dough Discs(Store-bought or homemade)

£3.50

1poundShrimp(Peeled, deveined, and chopped)

£7.00

0.5mediumOnion(Diced)

£0.20

0.5mediumRed Bell Pepper(Diced)

£0.40

3clovesGarlic(Minced)

£0.15

1mediumJalapeno(Seeded and minced (adjust to taste))

£0.30

0.5teaspoonChipotle Powder

£0.10

0.5teaspoonCumin

£0.05

0.3teaspoonSmoked Paprika

£0.05

1tablespoonLime Juice(Freshly squeezed)

£0.10

2tablespoonsOlive Oil

£0.25

to tasteSalt

to tasteBlack Pepper

1largeEgg(Beaten, for egg wash)

£0.25

0.5cupSour Cream

£0.50

0.3cupMayonnaise

£0.20

1smallJalapeno(Seeded and roughly chopped, for cream sauce)

£0.30

2tablespoonsCilantro(Chopped, for cream sauce)

£0.30

1tablespoonLime Juice(For cream sauce)

£0.10

Total Cost

£13.75

£1.15 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
In a large skillet, heat olive oil over medium heat. Add onion and red bell pepper and cook until softened, about 5 minutes.
3.
Add garlic and minced jalapeno to the skillet and cook for another minute until fragrant.
4.
Add the chopped shrimp to the skillet and cook until pink and cooked through, about 3-5 minutes. Be careful not to overcook.
5.
Stir in chipotle powder, cumin, smoked paprika, lime juice, salt, and pepper. Mix well and remove from heat. Let cool slightly.
6.
To assemble the empanadas, place a spoonful of the shrimp mixture in the center of each empanada dough disc.
7.
Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
8.
Brush the empanadas with the beaten egg wash.
9.
Place the empanadas on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
10.
While the empanadas are baking, prepare the jalapeno cream sauce. In a food processor or blender, combine sour cream, mayonnaise, chopped jalapeno, cilantro, and lime juice. Blend until smooth.
11.
Taste and adjust seasoning as needed. Add more jalapeno for extra spice.
12.
Serve the spicy shrimp empanadas warm with the jalapeno cream sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (75g)

275 kcal / 1151 kJ

Carbs

16g

6% of RDA

Fat

17g

24% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

2 g

2% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For extra flavor, add a pinch of cayenne pepper to the shrimp mixture.

If you don't have chipotle powder, you can use smoked paprika and a pinch of cayenne pepper instead.

The jalapeno cream sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

You can also bake these in an air fryer following the manufacturer's instructions.

Cooking Equipment

Large skillet

Baking sheet

Food processor or blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, add a pinch of cayenne pepper to the shrimp mixture.

If you don't have chipotle powder, you can use smoked paprika and a pinch of cayenne pepper instead.

The jalapeno cream sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

You can also bake these in an air fryer following the manufacturer's instructions.

Spicy Shrimp Empanadas with Jalapeno Cream

Ingredients

Instructions