Shrimp Empanadas with Crunchy Slaw
A twist on traditional empanadas, filled with succulent shrimp and served with a refreshing crunchy slaw. Perfect for a Venezuelan-inspired snack or meal.
Ingredients
- ●1 pound, peeled and deveined shrimp
- ●1 package, thawed empanadas dough
- ●1 cup, shredded cabbage
- ●2 tablespoons mayonnaise
- ●1 tablespoon lime juice
- ●to taste salt
- ●1 teaspoon crunchy slaw seasoning
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Prepare empanadas dough according to package instructions.
- 3
In a separate pan, heat a small amount of oil over medium heat.
- 4
Add shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
- 5
Set shrimp aside and allow to cool.
- 6
In a large bowl, combine cabbage, mayonnaise, lime juice, salt, and crunchy slaw seasoning.
- 7
Mix until well combined.
- 8
Spoon a tablespoon of the slaw onto the center of each empanada dough.
- 9
Add a few pieces of cooked shrimp on top of the slaw.
- 10
Fold empanadas in half and press edges together to seal.
- 11
Brush tops with a little bit of oil and place on a baking sheet.
- 12
Bake for 15-20 minutes, or until golden brown.