Crispy Shrimp Empanadas

Ingredients

• ½ lb shrimp, peeled and deveined
• 1 whole jalapeño, minced
• 1 whole lime (zested and juiced)
• 8 whole frozen empanada discs (thawed)
• ¼ cup cotija cheese, crumbled
• 1 cup neutral cooking oil
• 2 tbsp sriracha

Instructions

1. 1

   Chop shrimp into 1/2-inch pieces. Toss with jalapeño, lime zest, lime juice, and salt.

2. 2

   Lay out thawed empanada discs. Spoon shrimp mixture and a pinch of cotija onto each disc.

3. 3

   Fold each disc in half. Press edges firmly to seal — use a fork to crimp if needed.

4. 4

   Heat oil in a large skillet over medium-high until a bread cube sizzles on contact, ~3 minutes.

5. 5

   Fry empanadas in batches 2-3 minutes per side until deep golden brown. Transfer to paper towels.

6. 6

   Stir sriracha with 2 tbsp mayo or sour cream. Serve empanadas hot with the sauce.

Tools you’ll need

• cutting board
• chef's knife
• large skillet
• slotted spoon
• fork
• paper towels
• small bowl

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