Appetizer: Mexico – Veracruz, Gulf Coast Mexico – Empanadas de Camarón (Shrimp Empanadas)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 6 min

Additional 20 min

Total 1 hr

Ingredients

- For the dough:
- 3 cups (360 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) salt
- 6 tbsp (85 g) lard or vegetable shortening (use lard for a more traditional flavor)
- 1 large egg
- 1/3–1/2 cup (80–120 ml) ice water, as needed
- For the filling:
- 1 lb (454 g) fresh Gulf shrimp, peeled, deveined and roughly chopped (about 20–24 medium shrimp)
- 2 tbsp (30 ml) olive oil
- 1 small white onion, finely chopped — about 3/4 cup (120 g)
- 2 cloves garlic, minced — about 8 g
- 1 ripe Roma tomato, seeded and finely chopped — about 3/4 cup (120 g)
- 1 small chile serrano, seeded and minced (or 1/2 jalapeno) — about 1 tbsp (6 g)
- 1/4 cup (4 g) fresh cilantro, chopped
- 1 tsp (1 g) dried Mexican oregano
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (2 g) kosher salt, or to taste
- 1/2 tsp (2–3 g) annatto (achiote) paste or 1/2 tsp (1.5 g) smoked paprika for color (optional)
- 1 tbsp (15 ml) fresh lime juice
- For frying and finish:
- Vegetable oil for deep frying, enough to submerge empanadas — about 6 cups (1.4 L)
- 1 egg + 1 tbsp (15 ml) water for egg wash
- Lime wedges, for serving
- Optional garnish: chopped cilantro and thinly sliced radish
- For the crema-lime dip:
- 1/2 cup (120 g) Mexican crema or sour cream
- 1 tbsp (15 ml) fresh lime juice
- 1/4 tsp (1 g) salt
- 1 tsp (5 ml) hot sauce or 1/2 tsp (2.5 g) finely chopped chipotle in adobo (optional)

Instructions

Short Description:
Crispy fried empanadas filled with fresh Gulf of Mexico shrimp sautéed with onion, chile, tomato, and bright coastal herbs, served with a tangy crema-lime dip. These are small, shareable starters meant for snacking or an opening course.

Regional Notes:
This Veracruz-style version emphasizes fresh Gulf shrimp and bright local seasonings—Mexican oregano, cilantro, lime, and a touch of chile serrano—with a frying method that yields a thin, crisp shell. Unlike inland empanadas that may use heavy stews or baked doughs, these are seafood-forward, lightly sauced, and fried for texture true to Gulf Coast coastal kitchens.

1. Make the dough: In a large bowl whisk together flour, baking powder, and salt. Cut in the lard or shortening with a pastry cutter or fingertips until the mixture resembles coarse crumbs. Beat the egg with 1 tbsp (15 ml) water and add to the flour mixture. Add ice water a tablespoon at a time until a soft dough forms that holds together but is not sticky. Knead briefly, shape into a disk, wrap in plastic, and refrigerate at least 30 minutes.
2. Prepare the filling: Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the chopped onion and cook 3–4 minutes until softened. Add garlic and serrano and cook 30–45 seconds until fragrant.
3. Add tomato and cook 3–4 minutes until it softens and releases juices. Stir in annatto or smoked paprika if using, then add chopped shrimp. Cook 2–3 minutes, stirring, until shrimp are just opaque—do not overcook. Remove from heat.
4. Finish filling: Stir in cilantro, Mexican oregano, lime juice, salt, and pepper. Taste and adjust seasoning. Transfer filling to a bowl and let cool completely (chilling 15–20 minutes speeds this).
5. Roll and assemble: On a lightly floured surface, roll dough to about 1/8-inch (3 mm) thickness. Cut 4–5 inch (10–12 cm) circles with a cookie cutter or inverted bowl. You should get about 12–14 discs.
6. Fill each disc with about 1 to 1 1/2 tbsp (15–22 g) of the shrimp filling, leaving a border. Lightly brush edges with the egg wash (1 egg beaten with 1 tbsp/15 ml water), fold over and press to seal. Crimp edges with a fork for a tight seal and decorative edge. Repeat until all discs are filled.
7. Heat oil to 350°F (175°C) in a deep pot or heavy skillet with enough oil to allow empanadas to float. Fry empanadas in batches, 2–3 minutes per side, until golden brown and crisp. Maintain oil temperature between 340–360°F (170–180°C) to avoid over-browning.
8. Remove empanadas with a slotted spoon to a paper towel–lined tray and keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.
9. Make the crema-lime dip: Whisk together crema or sour cream, lime juice, salt, and hot sauce or chopped chipotle if using. Adjust seasoning.
10. Serve: Arrange empanadas on a platter, garnish with chopped cilantro and sliced radish, and serve with crema-lime dip and lime wedges for squeezing.