Shrimp Empanada Recipe

No Photo

Have you made this?

 Share your own photo!

Shrimp Empanada

Melissa Baldan


Came up with this one while my children and I lived in Concord, NC. It was winter and I wanted something to remind me of Home(California). We all loved it!

You can sub just about any cooked meat; beef, chicken even pork. I made it with leftover turkey and it was fab!

★★★★★ 1 vote


2 c
cooked rice, leftover is good
1/2 c
nf sour cream
1/2 c
rf shredded cheddar cheese
1 medium
tomato, diced
1 pkg
(16 ounce) frozen cooked shrimp
1 pkg
refrigerated pie crust (the rool out type), 2 crusts
1 can(s)
diced mild chiles (small can)
1-1/2 Tbsp
taco seasoning mix
2 tsp
onion power
dollop salsa


1combine everything except the pie crust in a bowl.
2spoon half of the mixture onto the center of each pie crust. gently fold to form moon shape. Press edges with a fork to seal.
3Place on nonstick cookie sheet and bake at 400 for 20 minutes or until golden brown. Cut in half and serve.

About this Recipe

Course/Dish: Fish, Seafood
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids