Shrimp Empanadas


Empanada dough or pie crust

Shrimp Filling

1/4 cup olive oil

1 cup sweet onion, diced small

2 Tablespoons garlic, minced

2-1/2 cups tomatoes, diced medium

2- 1/2 Tablespoons Cumin powder

2 teaspoons ancho chili powder

3/4 cup cilantro, roughly chopped

2-1/2 lbs Philly's Wild Premium Shrimp (26/30) peeled, deveined, chopped

Salt and Pepper, to taste

Honey Picante Sauce

1 cup Valentina Salsa Picante (Mexican Hot Sauce)

1 cup honey

2 jalapenos, stemmed and seeded

1/2 cup cilantro, roughly chopped

1 oz. white vinegar

1 teaspoon crushed red pepper

Juice of 1 lime



1. Add olive oil into a large pan and heat on medium heat. Add onion and garlic in olive oil and let them sweat. Add the tomatoes, cumin, ancho chili powder and continue to cook for several minutes. 

2. Add the cilantro and chopped shrimp, simmering for 3 to 4 minutes until shrimp are cooked thoroughly (no longer transparent).

3. Remove from heat and chill quickly. Add salt and pepper, to taste.

Honey Picante Sauce

1. Puree all the ingredients (Valentina, honey, jalapenos, cilantro, white vinegar, crushed red pepper, juice of lime) in a blender. Adjust seasoning with salt and pepper.

Empanada Assembly

1. Lay out empanada dough or pie crust (for pie crust cut out 4 inch discs) on a clean work surface.

2. Place 1-1/2 oz of filling in the center of each piece of dough. Fold the dough over and crimp the sides with a fork. Deep fry in oil or bake in the over at 350 until golden brown.

Serve with honey picante sauce on the side.


6544 Greatwood Parkway Suite B

Sugar Land, TX 77498


Phone: 832-499-1900