Leftover ingredients call for shrimp red pepper cream cheese empanadas. Last week I made Beef and Cheese Empanadas for a bridal shower. This was my first experiment with empanadas. The empanadas were a huge hit and were very well received.
I personally wanted the empanadas to have more of a creamy, cheesy goodness. So I got back into the kitchen to experiment, this time with shrimp. I used reduced-fat cream cheese this time and swapped out the green peppers for red. Red peppers pair so well with shrimp!
These are so quick and easy to make. Since I had leftover empanada wrappers from the weekend, I decided to whip these up on a weeknight after work. I RARELY cook on weeknights.
This recipe is pretty simple and can definitely be made on a weeknight with little hassle.
Calories: 196 Fat: 7G Net Carbs: 24G Protein: 13G
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Fresh squeezed lemon is usually a must with shrimp dishes. It helps add additional flavor.
There are so many things to love about these empanadas. Let's start with the buttery, flaky crust. I didn't make my own crust for this recipe. You certainly can.
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I found this Goya brand works perfectly. To ensure the empanada wrappers rolled easily, I dabbed a cooking brush in water, and used the brush along the edges of each wrapper.
After folding the wrappers, I used the cooking brush to add melted butter to each.
Now let's move on to the creamy filling. I may be just a little obsessed with cream cheese. I love using reduced-fat cream cheese in many of my dips and stuffed chicken and fish recipes.
It always provides me the creaminess I am looking for within a recipe. It also pairs so wonderfully with flavored cheese.
I absolutely love how this recipe turned out!
These empanadas make the perfect, savory pastry treat! I am a savory food lover. I absolutely love savory treats. I am super particular with the desserts I like.
I don't like most, but there are a few that I adore. I love desserts made with cream cheese. Dessert pastry empanadas next? Stay tuned.
Pin me! 🙂
Shrimp Red Pepper Cream Cheese Empanadas
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I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 8 Goya Empanadas wrappers
- ½ pound shrimp peeled and deveined
- ½ red bell pepper chopped
- 3 garlic cloves chppeed
- 2 oz reduced-fat cream cheese
- 1 tablespoon butter
- ½ cup mozzarella cheese
- ½ cup Pepperjack cheese
- Mccormick's Grill Mates Montreal Chicken Sesoning
- ½ fresh lemon, juice of
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Heat a skillet on medium-high heat. Add the garlic and red peppers to the skillet. Cook until fragrant.
- Add the shrimp to the skillet. Season the shrimp with the seasonings. Cook for a few minutes until the shrimp turns bright pink.
- Drizzle the lemon juice throughout the skillet. Add the cream cheese and half of the pepper jack and mozzarella. Stir continuously until the cheese has melted.
- Lay the empanada wrappers on a flat surface. Dip a cooking brush in water. Glaze each of the empanada wrappers with the wet brush along the edges. This will soften the crust and make it easier to roll.
- Load the shrimp mixture into each of the empanadas.
- Sprinkle the remaining cheese over the shrimp mixture. Close the empanadas. Roll the empanada in half. Pinch the crust along each of the edges. Roll each of the sides inward. Continue to twist the crust until closed.
- Add the empanadas to a baking sheet with parchment paper. Bake for 20 minutes or until golden brown.
- Remove the empanadas from the oven. Melt the butter in the microwave for 20 seconds. Using a cooking brush, spread the melted over the top of each.
- Allow to cool before serving.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Thanh | Eat, Little Bird says
I love empanadas! This version with shrimps sounds really delicious 🙂 P.S. The McCormick's Chicken Seasoning is one of my mum's favourite!
staysnatched says
Yes to the McCormick's Chicken Seasoning! I can't live without it! 🙂
Vicky @ Avocado Pesto says
Spent 6 month backpacking around South America last year so ate a ton of empanadas!! Never shrimp red pepper ones though! Love the sound of that combo
Mindy Fewless says
I'm seriously going to try these!! Cream cheese and shrimp together sounds amazing!! And I use Goya products religiously! 🙂
Veena Azmanov says
Oh I love that combination.!! I have tired cream cheese before yum. .I have tired Red Pepper too - yum yum.. now shrimp.. like the sound of that.
Liz says
My husband loves shrimp but I don't think He has ever had shrimp in an empanada! I'll have to make these!
Platter Talk says
Shrimp are a favorite of mine and so are empanadas. I love the flavors and ease of making this recipe!
Tina Dawson | Love is in my Tummy says
Found this just in time for Cinco de mayo! Yaay!
Fiona says
I have never heard of a shrimp empanada before - how original! These look divine and I can't wait to try out the recipe!
sue | theviewfromgreatisland says
These are stunning ~ and I've never had a fish empanada before! Those little platings look elegant and soooooo tasty, what a beautiful idea for entertaining.
Ashley says
These look delicious. I love empanadas but I've never tried to make own, which would be dangerous because I would eat them all!
Keikilani says
I am now officially hungry! These look so yummy. I have been wanting to try my hand at empanadas. This is the perfect recipe to try!
Stephanie Jeannot says
Yip! Lemon adds great flavor to seafood so I can tell that this dish will be tasty already. Shrimp and cream cheese? That is so different. Must try these one day.
Milena says
OMG- I love empanadas! I haven't tried making them myself, but I think I might be able to swing this one! These look so good!
Alicia Taylor says
Ooh! These look yummy! Growing up on the gulf coast, shrimp is part of my staple diet. I'll have to make these.
Lois Alter Mark says
Wow, these sound delicious and are perfect for Cinco de Mayo! I love empanadas and I am all about anything that has shrimp in it!
Nicole says
I love that you baked these and not fried! Empenadas are soooo good. I normally make little dessert ones, but I'll have to try this one! I love shrimp.
Monica (NYCTechMommy) says
Baked empanadas are huge at our family gatherings! My mom is usually the one making them and we ask for them anytime she visits. She makes beef ones, spinach or chicken. I don't think she's ever tried shrimp ones. I think she would love this recipe so I'm passing it on! Thanks for sharing it!
Emma @ Supper in the Suburbs says
These sound delicious. I love empanadas but have never tried making my own. I've always been daunted by the pastry casings but didn't realise you could buy them! Will have to give this a try!
Helen says
The ingredient list does not include pepper jack cheese, but the directions do. How much should I use?
staysnatched says
Hi there! Thanks for catching that. It's 1/2 cup.
Helen says
Thanks so much for your quick reply! About to make them now. Can't wait!
Anonymous says
Can you fry theses?
staysnatched says
Yes you can.
EvaJo says
Will be making these tomorrow night!! Adding spinach for a bright green and an addition of veggies and going to be using mini sweet peppers charred on the grill, can't wait!
Lola says
Lola
I live in the Midwest but I am a southerner and I have been making empanadas since I was a teenager only they were called southern fried pies then I love making them I also love cream cheese and trying new things this recipe will become part of my Menu
Ana says
How much teaspoon or tablespoon of the Montreal chicken seasoning do u use?
Anonymous says
How much chicken seasoning is used on the recipe
staysnatched says
Start with 1 teaspoon and adjust to taste.