Best 6 Seafood Empanaditas Recipes

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Seafood empanaditas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. These savory pastries are filled with a variety of seafood, such as shrimp, crab, or fish, and are often seasoned with a variety of herbs and spices. The empanada dough is typically made with flour, water, and salt, and can be either baked or fried. Seafood empanaditas can be served with a variety of dipping sauces, such as salsa, sour cream, or guacamole.

Let's cook with our recipes!

CHILEAN SEAFOOD EMPANADAS



Chilean Seafood Empanadas image

Fantastic Chilean appetizer empanadas.

Provided by Pilar Hernandez

Categories     Savory

Time 1h20m

Yield 6

Number Of Ingredients 7

10 empanadas dough Goya (on Latin supermarket, on the frozen aisle)
1 cup raw shrimp, peeled and cleaned, without the tails
5 washed and finely chopped scallions white and green parts(green onions)
1/2 teaspoon chili powder or merquén
salt and pepper
1 cup of cheese coarsely grated, Havarti or Monterrey jack is a good choice
oil for frying

Steps:

  • Make the filling: In a medium skillet heat 1 tablespoon vegetable oil over medium-low heat, add the green onions and saute until lightly browned and tender, about 3 minutes, add salt, pepper, and Merquén, stir well and add the shrimp and cook until they are getting pink. Remove from heat and let cool, add the cheese and mix.
  • Thawed the dough, separate carefully. Place 2 teaspoons of filling of shrimp and cheese. Close the empanadas, slightly wet the edge with water and then crushed with a fork to seal the edge. You can also make small folds, after sealing the edge, my favorite way.
  • Heat oil in a deep pot to avoid splashing, test the oil with a piece of dough left over, get out to the surface and brown quickly in about 1 minute per side, or 400F. Place the empanadas to be fried, 2 or 3 at a time. Allow to brown on both sides, remove to a plate with an absorbent paper towel and let drain 1 minute, serve and eat hot.

SEAFOOD EMPANADITAS



Seafood Empanaditas image

These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.

Provided by Ruth Van Waerebeek

Categories     Clam     Mussel     Scallop     Shrimp     Deep-Fry     Gourmet     Chile

Yield Makes about 30 hors d'oeuvres

Number Of Ingredients 27

For pastry and frying:
1 teaspoon salt
3/4 cup hot water
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon sugar
1/4 cup lard at room temperature
2 tablespoons unsalted butter at room temperature
About 3 cups vegetable oil for frying
For seafood filling:
1 1/2 pounds small hard-shelled clams (about 2 inches across), scrubbed
1 cup dry white wine
1 1/2 pounds cultivated mussels
1 medium onion, finely chopped
1 cup chopped scallions
2 garlic cloves, finely chopped
3 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1 fresh serrano or jalapeño chile, seeded and finely chopped
1/2 tablespoon paprika (not hot)
1 teaspoon dried oregano
1/2 pound shrimp, peeled and finely chopped
1/2 pound sea scallops, tough ligament from side of each discarded and scallops finely chopped
1 tablespoon chopped parsley
Equipment: a 4-inch round cookie cutter; a deep-fat thermometer
1 deep-fat thermometer
Accompaniment: tomato salsa

Steps:

  • Make dough:
  • Stir salt into hot water until dissolved.
  • Sift flour, baking powder, and sugar into a large bowl, then make a well in center and add lard and butter. Stir salted water into well with a wooden spoon, melting lard and butter, then stir flour into liquid, adding a little water if necessary, to form a soft and pliable dough. Knead dough on an unfloured surface until smooth and glossy, 3 to 5 minutes (dough will be soft and slightly sticky).
  • Cover dough with a kitchen towel (not terry cloth).
  • Make filling:
  • Cook clams in wine in a medium saucepan, covered, over medium-high heat until just opened wide, about 5 minutes (discard any that remain unopened). Transfer clams to a bowl with a slotted spoon, then cook mussels in same liquid, covered, stirring once or twice, until opened, 3 to 5 minutes (discard unopened ones). Add mussels to clams and strain cooking liquid through a paper-towel-lined sieve into a bowl.

SHRIMP EMPANADAS



Shrimp Empanadas image

Fill these Shrimp Empanadas with velvety shrimp, cheese and fresh vegetables. These delectable Shrimp Empanadas will bring them to the table faster than you can say Ándale! Serve up these hand pies tonight!

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 12 servings

Number Of Ingredients 12

1 lb. cooked cleaned medium shrimp, chopped
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup KRAFT Real Mayo
1 red pepper, finely chopped
3 green onions, chopped
3 cloves garlic, minced
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1/2 cup water
1 cup oil

Steps:

  • Combine first 6 ingredients. Refrigerate until ready to use.
  • Mix flour, baking powder and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually stir in water until mixture forms ball. Place on lightly floured surface; knead 5 min. or until smooth and elastic. Divide dough into 12 balls, using about 2 Tbsp. for each; flatten each to 6-inch round.
  • Spoon about 1/3 cup shrimp mixture onto center of each round; moisten edge with water. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets. Seal edges with fork.
  • Heat oil in medium deep skillet to 375°F. Add empanadas, in batches; cook 3 min. on each side or until golden brown on both sides. Remove from skillet; drain well.

Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g

SHRIMP EMPANADAS



Shrimp Empanadas image

Flaky empanadas enfold spiced shrimp in this eastern Brazilian recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 5 dozen

Number Of Ingredients 15

4 cups plus 1 tablespoon all-purpose flour
1 tablespoon olive oil
1/2 cup finely chopped onion
1 small garlic clove, minced
1/2 pound medium shrimp (about 15), peeled, deveined, and finely chopped
2 teaspoons tomato paste
2 teaspoons coarse salt, plus more for seasoning
Freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons finely chopped fresh flat-leaf parsley
4 green olives, pitted and chopped
4 tablespoons unsalted butter, softened
1 cup mayonnaise
2 large eggs, plus 1 large egg beaten with a pinch of coarse salt for glaze
1/4 cup milk

Steps:

  • Stir together 1 tablespoon flour and 1/4 cup water in a small bowl until flour is dissolved; set aside.
  • Heat oil in a large skillet over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is soft but not brown, about 2 minutes. Add shrimp and tomato paste; season with salt and black pepper. Cook, stirring occasionally, until shrimp are cooked through and opaque, about 3 minutes. Stir in cayenne and parsley. Stir in flour mixture; simmer 2 minutes. Turn off heat; stir in olives. Season again with salt and pepper. Set aside.
  • Preheat oven to 375 degrees. Place remaining 4 cups flour in a large bowl; make a well in the center. Place butter, mayonnaise, eggs, milk, and 2 teaspoons salt in well. Squeeze wet ingredients between fingers of one hand to combine. Gradually work in flour, squeezing to form a soft dough.
  • Pinch off 60 cherry-size balls of dough; reserve leftover dough. Set aside 15 dough balls. Transfer remaining 45 dough balls to baking sheets. Wrap in plastic; refrigerate. Divide reserved dough into 4 pieces; set aside 1 piece. Wrap remaining 3 pieces in plastic; refrigerate.
  • Transfer reserved dough balls to fifteen round tartlet molds (each 1 1/2 inch diameter by 1/2 inch high). Press down dough; it should reach just over tops. Mound 1 teaspoon filling in each mold.
  • Roll out a dough piece to 1/8 inch thick. With a 2-inch round cookie cutter, cut out 15 tops. Place over filling, pressing edges of dough to seal; trim excess. Transfer to a baking sheet. Brush tops with egg glaze. Repeat process with remaining dough balls, filling, and divided dough pieces.
  • Bake empanadas until cooked through and golden brown, 25 to 30 minutes. Let cool slightly on a wire rack; unmold. Serve warm or at room temperature.

BAKED SHRIMP EMPANADAS



Baked Shrimp Empanadas image

Found on the internet. For the mango coconut pepper sauce, I mixed 1 heaping t. coconut cream, Chalouta chipotle hot sauce and mango nectar. I used the empanada dough below (instead of discs) mix in food processor, then chill and divide into 14 balls, roll for making empanadas.

Provided by adopt a greyhound

Categories     < 60 Mins

Time 40m

Yield 14 empanadas, 14 serving(s)

Number Of Ingredients 22

1 lb uncooked large shrimp, peeled, deveined and chopped (and dried*)
1 large onion, chopped
2 garlic cloves, through garlic press
1 plum tomato, seeded and diced
1 chipotle chile in adobo, diced
1 tablespoon sauce from the chipotle pepper
1/4 cup mango coconut pepper sauce (optional)
1/4 cup cilantro, cleaned and chopped
2 scallions, minced
3/4 tablespoon kosher coarse salt
1/2 lime, juiced
3/4 cup mayonnaise
1 teaspoon chipotles chile, minced
1 tablespoon of sauce from the chipotle adobo seasoning
1/2 lime, juiced
2 -3 tablespoons cilantro, minced
1 pinch salt
2 cups all-purpose flour
1/2 cup lard
2 1/2 tablespoons unsalted butter
1/2 teaspoon salt
1/2 cup ice water

Steps:

  • Peel and devein shrimp and place them into a colander to drain.
  • Note: I used frozen shrimp that is already peeled and deveined. All I had to do was remove the tail. Set up a cooking tray or baking sheet and with paper towels. Transfer the shrimp onto tray with paper towels. Cover with another row of paper towels and press down. Place shrimp in refrigerator.
  • In the meantime, remove the empanada pastry discs from freezer and cut packages open. Allow to defrost for 10-15 minutes before you start separating them. Each disc is separated by a piece of plastic. All you have to do is pry them gently apart and the warmth from your hands is enough to make them pliable to work with.
  • Chop and combine the remaining ingredients in a large bowl and set aside. Pull shrimp out of refrigerator and discard paper towels. Chop shrimp into small pieces and add to the bowl with the onion and herbs. Mix well and set aside.
  • Line three baking sheets with parchment paper and lightly spray parchment with cooking spray.
  • Separate the discs and place a heaping tablespoon of the shrimp mixture into the center of a disc. Wet you fingers with water and dampen the inside edge of the pastry disc. Fold the disc in half so the ends meet and crimp the edges with a fork. Place the empanadas on the baking sheets. They can be right next to each other. You should be able to fit 12-14 on each baking sheet. You can use the space in the center of the baking sheet to fit in a couple more.
  • Brush the egg wash on each empanada.
  • Bake at 400° for about 20 minutes or until golden brown.
  • Directions for sauce.
  • Add ingredients to small bowl and mix well. Refrigerate until ready to use.

Nutrition Facts : Calories 229.9, Fat 14.1, SaturatedFat 4.9, Cholesterol 56.6, Sodium 743.6, Carbohydrate 19.1, Fiber 1, Sugar 1.6, Protein 6.7

SHRIMP EMPANADAS



Shrimp Empanadas image

If you can find head-on shrimp, please, please buy them and add the heads to the stock. They'll provide an incomparable richness and depth.

Provided by Ignacio Mattos

Categories     Bon Appétit

Yield 8-12 servings

Number Of Ingredients 19

Dough:
4 oz. lard, melted, slightly cooled
1 Tbsp. kosher salt
1 Tbsp. red wine vinegar
6 cups all-purpose flour, plus more for surface
Filling:
1 lb. small shrimp, preferably head-on, peeled, deveined, shells and heads reserved
4 Tbsp. extra-virgin olive oil, divided
1/3 cup dry white wine
1 medium onion, very finely chopped
4 garlic cloves, thinly sliced
6 Tbsp. chilled unsalted butter, cut into pieces
2 Tbsp. finely chopped cilantro
1 tsp. finely grated lemon zest
1/2 tsp. crushed red pepper flakes
Kosher salt
Vegetable oil (for frying; about 8 cups)
Special Equipment
A 4 1/2"-diameter cookie cutter; a deep-fry thermometer

Steps:

  • Dough:
  • Mix 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.
  • Filling and assembly:
  • Cut shrimp in half lengthwise, then finely chop (it's okay if some pieces get pasty). Set aside.
  • 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. Let cool. 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.
  • Do ahead:
  • Dough can be made 2 days ahead. Keep chilled. Filling can be made 1 day ahead. Keep chilled.

Tips:

  • Choose the right seafood: Opt for firm, flaky fish like cod, tilapia, or salmon. For shellfish, shrimp, scallops, and crab are all great options.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Use a variety of vegetables: Vegetables add flavor, texture, and nutrients to the empanadas. Try using a mix of bell peppers, onions, corn, and tomatoes.
  • Season the filling well: Be generous with the spices and herbs when seasoning the seafood and vegetable filling. This will help to bring out the flavors of the ingredients.
  • Use a good quality dough: The dough is the foundation of the empanada, so make sure to use a good quality dough. You can either make your own dough or use a store-bought dough.
  • Seal the empanadas well: Make sure to seal the empanadas well to prevent the filling from leaking out. You can do this by crimping the edges of the dough with a fork or by using a pastry sealer.
  • Fry or bake the empanadas: Empanadas can be either fried or baked. Frying will give you a crispy exterior, while baking will result in a more tender empanada.

Conclusion:

Seafood empanadas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a variety of seafood, vegetable, and dough options to choose from, there's an empanada recipe out there for everyone. So next time you're looking for a quick and easy meal, give seafood empanadas a try!

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