These are the empanadas you make when you want compliments you didn’t ask for. The kind where somebody bites one, pauses mid-chew, and starts looking around like, “Okay so who exactly taught you to cook like this?” Crisp golden shell, spicy sofrito seafood filling, sweet shrimp, rich crab, and a smoky little kick that makes the whole thing taste like it came from a place near water, sunshine, and good decisions.
Here’s the secret: seafood needs a bold base, not a gentle sprinkle of seasoning. So we start with sofrito and actually cook it down until it turns deep and savory, then we build a sauce that hugs the seafood instead of drowning it. Pro tip: lime at the end is mandatory. It’s the little snap that makes everything pop, like the final touch that makes you sit up and say, “Yeah, I did that.” Bonus: these freeze like a dream, so future-you gets crispy empanadas on demand. That’s self-care, friend.
Seafood Empanadas Recipe with Shrimp and Crab
Equipment
- Large skillet or sauté pan
- Spoon or spatula
- Knife + cutting board
- Measuring cups + spoons
- Small bowl (for slurry and sealing water)
- Sheet pan or large plate (for assembled empanadas)
- Fork (for crimping)
- Wide heavy skillet or Dutch oven (for frying)
- Thermometer (optional but helpful)
- Paper towels or wire rack
Ingredients
Filling
- 2 tbsp neutral oil plus more as needed
- 1 cup jarred sofrito
- 3 to 4 cloves garlic minced
- 1 tbsp tomato paste
- 2 to 3 chipotle peppers in adobo minced
- 1 tbsp adobo sauce from the can
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 2/3 cups seafood stock or chicken stock
- 1 tsp kosher salt then adjust to taste
- 1/2 tsp black pepper
- 1 lb shrimp peeled and chopped into small pieces
- 8 oz lump crab meat picked over
- 1 tbsp lime juice freshly squeezed
- 1/4 cup cilantro chopped
Slurry
- 1 tbsp cornstarch
- 2 tbsp cold water
Empanadas
- 10 to 12 empanada Goya discos thawed if frozen
- Water for sealing edges
For Frying
- Neutral oil enough for 1/2 to 3/4 inch depth in your pan
Optional Dip
- 1/2 cup mayo or Mexican crema
- 1 tbsp lime juice freshly squeezed
- 1 tsp adobo sauce
- Pinch of salt
Instructions
- Get Your Station Ready: Set out your discos, a small bowl of water, a fork for crimping, your cooled filling, and a lined tray for finished empanadas.
- Sauté the Sofrito Like You Mean It: Heat 2 tbsp neutral oil in a skillet over medium heat. Add 1 cup sofrito and cook 4 to 6 minutes until it smells sweet, savory, and softened, not raw.
- Toast the Flavor Base: Add minced garlic and cook 30 seconds. Stir in tomato paste and cook 1 to 2 minutes until it turns deeper red and looks a little glossy.
- Bring the Heat: Stir in chipotle, adobo sauce, smoked paprika, cumin, oregano, salt, and pepper. Cook 30 seconds to wake everything up.
- Simmer the Sauce: Pour in the stock and simmer 6 to 8 minutes until it reduces a bit and smells like something you’d happily eat with a spoon.
- Thicken to Glossy Perfection: Stir together cornstarch and cold water, then pour it into the skillet. Simmer 1 to 2 minutes until the sauce turns glossy and lightly thick.
- Cook the Shrimp Gently: Add chopped shrimp and cook 2 to 3 minutes until just opaque. Don’t overcook, we want juicy seafood energy.
- Fold in the Crab Like a Treasure: Turn off the heat. Gently fold in crab, lime juice, and cilantro. Taste and adjust salt or a little extra adobo sauce if you want more punch.
- Cool It Down: Let filling cool at least 15 minutes so it won’t melt your wrappers or cause blowouts when frying.
- Fill Without Overstuffing: Place 2 to 3 tbsp filling in the center of each disco, leaving a clean 1/2 inch border around the edge.
- Seal Like a Pro: Dip a finger in water and lightly wet the edge of half the disco. Fold into a half-moon and press the edges together firmly with your fingers.
- Crimp for That Pretty Seal: Crimp edges with a fork all the way around. Press firmly but don’t puncture through the dough.
- Chill for Leak Protection: Place assembled empanadas on a tray and chill 10 to 15 minutes in the fridge so they hold their shape in the oil.
- Heat the Oil: Add neutral oil to a wide heavy skillet or Dutch oven until it’s 1/2 to 3/4 inch deep. Heat to 350°F to 365°F.
- Fry Until Golden and Loud-Crunchy: Fry 2 to 3 empanadas at a time for 2 to 3 minutes per side until deep golden. Keep the temperature steady so they crisp, not soak.
- Drain and Season: Drain on paper towels or a wire rack, then hit with a tiny pinch of salt while hot.
- Mix the Dip in 30 Seconds: Stir mayo or crema with lime juice, adobo sauce, and a pinch of salt. Taste and adjust lime if you want it brighter.
- Serve and Accept Compliments: Serve hot with the dip and an extra lime wedge. Prepare to hear “Who taught you this?” and smile like you’ve been doing this.
Notes
- Oil matters: Use a neutral oil like canola, vegetable, or avocado for clean flavor and better frying performance.
- Don’t overfill: 2 to 3 tbsp filling per disco keeps seals tight and prevents leaks.
- Cool the filling: Warm filling is the fastest way to get soggy wrappers and blowouts in the oil.
- Freezer-friendly: Freeze assembled empanadas on a tray until solid, then bag with parchment between layers. Fry from frozen at 350°F, about 3.5 to 5 minutes per side.
- Chicken stock is fine: Seafood stock adds extra seafood depth, but chicken stock still makes a delicious empanada when your sofrito and spice base are strong.
- Crisp level-up: Drain on a wire rack if you can. Paper towels work, but a rack keeps them extra crisp.
Disclaimer: The nutritional information provided with this recipe is an estimate and may vary depending on the specific ingredients, brands, or preparation methods you use. Cooking times and results may also vary based on your equipment, conditions, and individual cooking skills. Please use your own judgment and adjust as needed during preparation.
Be mindful of food allergies and sensitivities when preparing this recipe. Always double-check ingredient labels to ensure they are suitable for your specific dietary needs or those of anyone you may be serving. Neither the recipe creator nor this blog assumes responsibility for adverse reactions caused by following the recipe.
These recipes are shared for informational purposes only and should not be considered dietary, nutritional, or medical advice. For personalized advice, always consult with a qualified professional. Happy cooking!