Snack · 60 min · mexican

Empanadas de Camarón

This is the kind of Mexican snack you’ll make on repeat — all-purpose flour and butter, 60 minutes, big payoff. The macros do the talking: 26g protein, 49g carbs, and 27g fat in every 549-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3 cups All-purpose flour
• 10 tbsp Butter
• 1 lb Shrimp
• 1/2 White onion
• 1 Tomato
• 1 Chipotle in adobo
• 3/4 cup Queso fresco
• 1 Egg
• 1/2 cup Cold water

Steps

1. Rub the butter into the flour, bind with cold water and salt, and chill 30 minutes. Cold dough makes flaky empanadas.
2. Sauté the onion, then the shrimp just until pink, with tomato and minced chipotle. Cool the filling completely — warm filling melts the dough.
3. Roll the dough thin and cut 6-inch rounds.
4. Fill each with shrimp and queso fresco, fold, and crimp with the repulgue fold.
5. Brush with beaten egg for a golden shine.
6. Bake at 400°F for 22 minutes until puffed and deeply golden. Serve warm.

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