Coconut Shrimp Empanadas

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Crispy empanadas filled with coconut shrimp and spiced with Puerto Rican flair. This Puerto Rican-inspired slow-cooker recipe, ready in about 35 minutes, pairs shrimp, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined shrimp
• 1/2 cup coconut milk
• 1 small, diced onion
• 2 cloves, minced garlic
• 1 green, diced bell pepper
• 1 tbsp, chopped cilantro
• 1/2 cup flour
• 1, beaten egg
• 2 tbsp oil
• 1/2 tsp salt

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp oil in a skillet over medium heat. Add 1 diced onion and 2 minced garlic cloves; sauté for 3 minutes until golden.
2. Step 2: Stir in 1 diced green bell pepper and 1/2 cup coconut milk. Cook for 5 minutes until the mixture thickens.
3. Step 3: Add 1 tbsp chopped cilantro and 1/2 tsp salt. Toss in 1 lb shrimp and cook for 3-4 minutes until opaque.
4. Step 4: In a bowl, mix 1/2 cup flour, 1 beaten egg, and 1/2 tsp salt to form a dough.
5. Step 5: Roll out the dough into thin circles, place a spoonful of shrimp mixture in the center, fold into a half-moon, and seal edges.
6. Step 6: Fry empanadas in hot oil for 3-4 minutes until golden and crispy.