Coconut Shrimp Empanadas
Crispy empanadas filled with coconut shrimp and spiced with Puerto Rican flair. This puerto rican-inspired slow cooker ready in about 35 minutes pairs peeled and deveined shrimp, coconut milk, small, diced 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
Instructions
- 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.
- Step 2: Stir in 1 diced green bell pepper and 1/2 cup coconut milk. Cook for 5 minutes until the mixture thickens.
- 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.
- Step 4: In a bowl, mix 1/2 cup flour, 1 beaten egg, and 1/2 tsp salt to form a dough.
- 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.
- Step 6: Fry empanadas in hot oil for 3-4 minutes until golden and crispy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Shrimp Empanadas take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Shrimp Empanadas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Coconut Shrimp Empanadas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Shrimp Empanadas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Shrimp Empanadas?
Puerto Rican slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
