Sheet-Pan Shrimp Empanadas

Ingredients

• 8 oz shrimp, peeled and deveined
• 2 whole garlic cloves, minced
• 1 whole lime
• 6 whole empanada dough discs or wrappers
• 2 tablespoons olive oil
• 1 to taste salt and pepper

Instructions

1. 1

   Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—and set aside in a small bowl.

3. 3

   Cut the lime in half lengthwise from tip to tip, then squeeze both halves into a separate small bowl until you have about 2 tablespoons of juice.

4. 4

   Place the shrimp in the bowl with the lime juice, add the minced garlic, sprinkle with a pinch of salt and pepper, and stir until all shrimp are coated.

5. 5

   Let the shrimp sit in the lime mixture for 5 minutes so the flavors start to blend into the meat.

6. 6

   Place one empanada wrapper on your work surface and spoon 1 tablespoon of the shrimp filling (including a bit of the lime juice) slightly to one side of the center, leaving a 1/2-inch border all around.

7. 7

   Fold the wrapper in half over the filling to make a half-moon shape, then press the curved edge firmly with your fingers or a fork to seal it completely so no shrimp escapes during baking.

8. 8

   Repeat the filling and folding for the remaining 5 wrappers until all 6 empanadas are sealed and placed in a line on a baking sheet.

9. 9

   Brush or drizzle 2 tablespoons of olive oil over all 6 empanadas, coating both the top and sides, so they will brown evenly in the oven.

10. 10

    Slide the baking sheet into the preheated 400°F oven and bake for 12 to 15 minutes until the wrapper surface turns golden brown and feels crispy when you tap it gently with a spatula.

11. 11

    Remove the baking sheet from the oven using an oven mitt on both hands and set it on a heat-safe surface to cool for 2 minutes before serving.

Tools you’ll need

• oven
• baking sheet
• small bowls (2)
• cutting board
• chef's knife
• fork or your fingers (for sealing)
• pastry brush or small spoon (for oil)
• oven mitts

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