Seafood Empanadas Recipe with Shrimp and Crab
Authentic spicy empanadas packed with spicy sofrito seafood filling, chipotle heat, and plenty of flavor.
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.