Baked Shrimp Empanadas

Baked Shrimp Empanadas

Total Time
30 min
20 min
10 min
Flaky dough. Cheesy shrimp filling. They might ooze while they bake, but that’s okay. Just let them cool and any drippings will cling to the empanadas. The filling for these empanadas is endlessly adaptable! If you prefer a tomato-based salsa to salsa verde, or if you’d like to use chopped cooked chicken in place of shrimp, the end result will be just as delicious.


Cooking spray

4 spray(s)

Uncooked shrimp

10 oz, peeled, deveined, and chopped

Chili powder

½ tsp

Garlic powder

¼ tsp

Monterey Jack shredded cheese

¾ cup(s), or shredded colby jack

Salsa verde

cup(s), plus more for dipping (optional)

Refrigerated pie crust, unprepared

7 oz


  1. Preheat the oven to 450°F. Line a large sheet pan with parchment paper.
  2. In a medium bowl, toss the shrimp, chili powder, and garlic powder. Coat a medium skillet with cooking spray; heat over medium-high. Add the shrimp mixture and cook until just done, about 2 minutes. In a medium bowl, combine the cooked shrimp, cheese, and salsa verde. Let cool slightly.
  3. Roll the dough into a 12-inch circle. Cut out 4 (5½-inch) circles; gather the scraps and divide in half. Roll each dough piece into a 5½-inch circle. Arrange the dough circles on the prepared sheet pan. Divide the shrimp mixture evenly among dough circles; fold the dough over the filling and press the seam with the tines of a fork to seal. Cut a slit in the top of each empanada. Bake until lightly browned, 10 to 12 minutes. Serve with more salsa verde for dipping, if desired.
  4. Serving size: 1 empanada