Shrimp and Corn Empanadas with Guasacaca Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Flaky baked empanadas filled with a zesty shrimp and corn mixture, served alongside a vibrant avocado and cilantro guasacaca dipping sauce. This latin american-inspired seafood ready in about 70 minutes blends all-purpose flour, cold unsalted butter, cubed, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 2 cups all-purpose flour
• 6 tbsp cold unsalted butter, cubed
• 1 tsp salt
• 1/3 cup ice water
• 1/2 lb small shrimp, peeled and deveined
• 3/4 cup fresh corn kernels
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ripe avocado
• 1/2 cup fresh cilantro leaves
• 1 tbsp white vinegar
• 1 tbsp lime juice
• 2 tbsp water
• 1/4 tsp salt

Instructions

1. Step 1: In a food processor, pulse 2 cups all-purpose flour, 1 tsp salt, and 6 tbsp cold cubed unsalted butter until mixture resembles coarse crumbs; gradually add 1/3 cup ice water and pulse until dough just comes together; wrap in plastic and chill for 30 minutes.
2. Step 2: While dough chills, heat 2 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1/2 lb peeled and deveined shrimp, 3/4 cup fresh corn kernels, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 3-4 minutes until shrimp are opaque and cooked through; remove from heat and let cool.
4. Step 4: Preheat oven to 400°F. Roll out dough on a floured surface to 1/8-inch thickness and cut into 5-inch circles.
5. Step 5: Spoon 2 tbsp shrimp and corn filling onto the center of each dough circle, fold over to form a half-moon, and crimp edges with a fork to seal.
6. Step 6: Place empanadas on a baking sheet lined with parchment paper and bake for 18-20 minutes until golden brown.
7. Step 7: For guasacaca sauce, blend 1 ripe avocado, 1/2 cup fresh cilantro leaves, 1 tbsp white vinegar, 1 tbsp lime juice, 2 tbsp water, and 1/4 tsp salt until smooth.
8. Step 8: Serve baked empanadas warm with guasacaca sauce on the side for dipping.