Spicy Shrimp and Pineapple Empanada Recipe
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped scallions (green onions)
- 1 jalapeño pepper, seeded and finely chopped
- 2 cloves garlic, minced
- 1 cup pineapple chunks
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 8 empanada disks (homemade or store-bought)
- 2 eggs, beaten (for egg wash)
Instructions:
- Make the filling: In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side. Transfer to a plate.
- Prepare the pineapple mixture: In the same skillet, add the remaining 1 tablespoon of oil. Cook the pineapple for 2-3 minutes or until slightly caramelized. Stir in the cilantro, mint, scallions, jalapeño, garlic, soy sauce, lime juice, cumin, smoked paprika, salt, and pepper.
- Assemble the empanadas: Place an empanada disk on a flat surface. Spoon about 1 tablespoon of the pineapple mixture onto one half of the dough. Top with a cooked shrimp. Fold the other half of the dough over the filling and press the edges to seal using a fork or your fingers.
- Brush with egg wash: In a small bowl, beat an egg. Brush the tops of the empanadas with the beaten egg for a golden glaze.
- Bake: Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
- Serve warm: Serve warm, garnished with additional cilantro if desired.
Variations:
- For an extra crispy crust, brush the tops of the empanadas with egg wash and sprinkle with sesame seeds before baking.
- Substitute chicken or beef for the shrimp for a different protein option.
- Omit the jalapeño for a milder filling.