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Shrimp Empanadas with Coconut and Guava Glaze

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Rate this recipe 4.7/5 (9 Votes)

Ingredients

  • 1 lb clean and drained shrimp
  • 2.5 oz guava paste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Cayenne pepper
  • 1 tablespoon sweetened shredded coconut
  • 4 oz water
  • 1 package of empanada discs (10 in a package)
  • 2 cups of oil (for frying, I use canola)

Details

Adapted from hispanickitchen.com

Preparation

Step 1

Dice or slice guava paste so that it is very thin and will dissolve faster.

Place the guava paste bits into a 10″ sauce pan along with the water making sure the water covers the guava paste. Let the paste dissolve in the water while simmering and stirring frequently.

When paste has dissolved, add the coconut, garlic powder and Cayenne pepper. Stir to incorporate the seasonings then add shrimp. Coat the shrimp well, turn up to high heat and cover the saucepan.

The shrimp will release water and make the glaze looser. Uncover the pan and continue to cook shrimp and reduce the sauce. Once the glaze is thick and shrimp are fully cooked, turn off heat.

Scoop shrimp into the center of the empanada disc, being sure not to put in too much sauce. Fold over the empanada and seal with a fork. In a saucepan, place the oil and heat until about 375ºF. Be sure your saucepan is deep enough for the whole empanada to be submerged in the oil. Once oil is hot, place empanada in and turn until it is golden brown. These delicious empanadas can be served as an appetizer or a quick meal.

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