📝 About This Recipe
Transport your senses to the sun-drenched shores of Nayarit and Veracruz with these exquisite Empanadas de Camarón. Featuring a buttery, flaky masa crust filled with succulent shrimp sautéed in a vibrant mixture of tomatoes, aromatic spices, and a hint of smoky chipotle, these hand-pies are a true celebration of Mexican coastal flavors. Whether served as a crispy appetizer or a satisfying main course, they offer a perfect balance of textures and a zesty seafood punch that is simply irresistible.
🥗 Ingredients
The Shrimp Filling
- 1 pound Small Shrimp (peeled, deveined, and chopped into 1/2-inch pieces)
- 2 pieces Roma Tomatoes (finely diced)
- 1/2 piece White Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Chipotle in Adobo (finely minced for a smoky heat)
- 1/2 teaspoon Dried Oregano (preferably Mexican oregano)
- 2 tablespoons Olive Oil
- 1/4 cup Fresh Cilantro (finely chopped)
- to taste Salt and Black Pepper
The Masa Dough
- 2 cups Masa Harina (corn flour such as Maseca)
- 2 tablespoons All-Purpose Flour (helps prevent cracking)
- 1 teaspoon Baking Powder (for a lighter texture)
- 1 teaspoon Salt
- 1.5 cups Warm Water (plus more if needed)
- 1 quart Vegetable Oil (for deep frying)
Toppings and Garnish
- 1/2 cup Mexican Crema (or sour cream thinned with milk)
- 1/2 cup Salsa Verde (for dipping)
- 2 pieces Lime Wedges (cut into quarters)
- 1 cup Shredded Cabbage (for crunch)
👨🍳 Instructions
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1
Start by preparing the filling. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
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2
Add the minced garlic and diced tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
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3
Stir in the chopped shrimp, chipotle in adobo, oregano, salt, and pepper. Cook for only 2-3 minutes until the shrimp turn pink and are just cooked through. Do not overcook!
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4
Remove the skillet from the heat and stir in the fresh cilantro. Transfer the mixture to a bowl and let it cool completely. This prevents the dough from becoming soggy.
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5
In a large mixing bowl, whisk together the masa harina, all-purpose flour, baking powder, and salt.
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6
Gradually add the warm water to the dry ingredients, mixing with your hand until a soft, pliable dough forms. It should feel like play-dough and not stick to your fingers.
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7
Cover the dough with a damp cloth and let it rest for 15 minutes to fully hydrate the masa.
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8
Divide the dough into 12-14 equal-sized balls, roughly the size of a golf ball.
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9
Using a tortilla press lined with two sheets of plastic (or a heavy skillet), flatten a dough ball into a 5-inch circle.
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10
Place about 1.5 tablespoons of the cooled shrimp filling in the center of the masa circle.
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11
Fold the dough over to create a half-moon shape. Use your fingers or the tines of a fork to firmly press the edges together to seal the empanada.
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12
Heat the vegetable oil in a deep pot to 350°F (175°C). Carefully slide 2-3 empanadas into the hot oil.
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13
Fry for 3-4 minutes per side, turning once, until they are deep golden brown and crispy. Drain on a wire rack or paper towels.
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14
Serve immediately while hot and crispy with your choice of garnishes.
💡 Chef's Tips
Always let the shrimp filling cool completely before assembling; warm filling will steam the dough and cause it to break during frying. If the masa dough cracks while folding, it is too dry—add a tablespoon of water at a time until it is supple. Ensure the oil is at the correct temperature (350°F); if it's too cold, the empanadas will be greasy; if too hot, they will burn before the inside is hot. Do not overfill the empanadas, as this will cause them to burst open in the oil. You can add a small cube of Oaxaca cheese or Monterey Jack to the filling for a cheesy 'Gobernador' style twist.
🍽️ Serving Suggestions
Pair these empanadas with a cold, crisp Mexican lager or a refreshing glass of Hibiscus (Jamaica) water. Serve atop a bed of shredded cabbage and radish slices for a traditional coastal presentation. Drizzle generously with Mexican crema and a spicy Salsa Verde or Habanero sauce. Accompany with a side of Mexican red rice and refried beans for a complete family meal. A squeeze of fresh lime juice just before eating is essential to cut through the richness of the fried dough.