Appetizer: Mexico – Colima, Western Mexico – Empanadas de Camarón

Serving Size: 8

Approximate Time

Prep 45 min

Cook 10 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 1 lb (450 g) fresh shrimp, peeled, deveined and tails removed (about 20–24 medium shrimp), chopped
- 2 medium roma tomatoes, seeded and finely diced — about 8 oz (225 g)
- 1 medium white onion, finely chopped — about 6 oz (170 g)
- 2 cloves garlic, minced
- 1 serrano or jalapeño chile, seeded and finely chopped (optional for heat)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp (2.5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 tsp (about 2.5 g) achiote paste (annatto), optional, dissolved in 1 tsp (5 ml) hot water
- 2 tbsp (30 ml) vegetable oil or unsalted butter for sautéing
- 3 cups (375 g) all-purpose flour
- 1 tsp (6 g) fine salt (for dough)
- 1 tbsp (12 g) baking powder
- 6 tbsp (85 g) lard or cold unsalted butter, cut into small pieces
- 3/4 to 1 cup (180–240 ml) ice water, as needed
- 1 large egg + 1 tbsp (15 ml) water, beaten for egg wash
- 4 cups (1.0 L) vegetable oil for frying (or enough for 2–3 in / 5–7 cm depth)
- Lime wedges and salsa verde or pico de gallo, for serving

Instructions

Short Description:
Flaky fried empanadas filled with a fresh Colima-style shrimp mixture of sautéed shrimp, diced tomatoes, onions, cilantro and warm Mexican spices, served hot for sharing.

Regional Notes:
The Colima version highlights fresh Pacific shrimp and a bright tomato-onion mix rather than a heavy sauce; a touch of local chile and Mexican oregano along with an optional dab of achiote (annatto) gives the filling regional color and aroma. The empanadas are made with a tender, flaky pastry and shallow-deep fried until golden, a common coastal snack in Western Mexico.

1. Make the filling: heat 2 tbsp (30 ml) oil or butter in a medium skillet over medium-high heat. Add garlic and the chopped serrano/jalapeño; cook 30 seconds until fragrant.
2. Add the chopped shrimp; sauté 1–2 minutes until just opaque (they will finish cooking later). Remove from heat and let cool slightly.
3. In a bowl combine the cooled shrimp, diced tomatoes, chopped onion, cilantro, lime juice, cumin, oregano, salt, pepper and the dissolved achiote (if using). Taste and adjust seasoning. Chill in the refrigerator while you make the dough; the filling should be cool and fairly dry so it doesn’t sog the pastry.
4. Make the dough: in a large bowl whisk together 3 cups (375 g) flour, 1 tsp (6 g) salt and 1 tbsp (12 g) baking powder. Cut in 6 tbsp (85 g) lard or cold butter with a pastry cutter or your fingertips until mixture resembles coarse crumbs.
5. Add 1/2 cup (120 ml) ice water to start, mixing gently with a fork until dough begins to come together; add more ice water, 1 tbsp (15 ml) at a time, just until a soft dough forms. Do not overwork.
6. Turn dough onto a lightly floured surface, divide into 16 equal pieces and gently roll each into a ball. Flatten slightly, wrap in plastic and chill 20–30 minutes.
7. Roll and fill: on a lightly floured surface, roll each ball into a 5–6 inch (12–15 cm) circle about 1/8 inch (3 mm) thick. Place about 2 tbsp (30 g) of the shrimp filling in the center of each circle, leaving a 1/2 inch (1 cm) rim.
8. Brush the rim with the beaten egg wash, fold the dough over to form a half-moon and press edges to seal. Crimp edges with a fork or fold a decorative edge. Brush each empanada lightly with egg wash.
9. Heat oil: in a deep frying pan or heavy pot, warm 4 cups (1.0 L) vegetable oil to 350°F (175°C). If you don’t have a thermometer, test with a small scrap of dough— it should sizzle and brown in about 30–40 seconds.
10. Fry empanadas in batches, 3–4 at a time depending on pot size, turning once, until golden brown and crisp, about 2–3 minutes per side. Don’t overcrowd; maintain oil temperature.
11. Transfer empanadas to a paper towel–lined tray to drain and lightly salt while hot. Keep warm on a baking sheet in a 200°F (95°C) oven if frying in multiple batches.
12. Serve hot as an appetizer with lime wedges and salsa verde or pico de gallo for dipping.