Best 6 Air Fryer Shrimp Empanadas Recipes

AIR-FRYER EMPANADAS

Steps:

• In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes., Preheat air fryer to 375°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place 1 heaping teaspoon filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal., In batches, arrange empanadas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer.

AIR FRYER SHRIMP

Steps:

• Preheat the air fryer to 390 degrees F (200 degrees C).
• Lightly beat eggs in a shallow dish. Pour breading mix into a separate shallow dish.
• Dip shrimp into egg, letting excess drip off. Toss shrimp in the fish fry breading and set on a plate. Let rest for 10 minutes.
• Spray basket of the air fryer with cooking spray and place shrimp inside, making sure shrimp do not overlap. You may have to do two batches depending on the size of your air fryer. Mist shrimp with cooking spray.
• Cook for 3 minutes. Flip shrimp and mist again with cooking spray so there are no dry or powdery areas. Cook 2 to 3 minutes more. Repeat with remaining shrimp.

SHRIMP EMPANADAS

Steps:

• For the salsa criolla: In a pan on medium-high heat, add the butter, the cubanelle pepper, tomatoes and onion. Cook the veggies for about 5 minutes. Add the Sazón, adobo, chicken base, oregano, coriander leaves, cooking wine, garlic and 4 cups water; bring to a boil. In a separate bowl, combine the flour with 1 cup of water and stir. Add the flour mixture to the pan little by little until the desired thickness of sauce is reached.
• For the empanadas: Chop the shrimp into medium pieces. In a pan over medium-high heat, add the butter, shrimp and 4 ounces salsa criolla. Stir. Cook until the shrimp is pink and fully cooked, about 7 minutes. Remove from the heat and allow the mixture to cool.
• To the middle of a round of dough, add about a tablespoon of the shrimp mixture, 1 to 2 teaspoons grated cheese, and add several pieces of colored julienne bell peppers. Close and fold the round dough in half like a crescent. Press the edges together to seal and remove any air pockets. Using your thumb and index finger, pinch and twist along the edge of the dough to create a braided sealed edge. Repeat with the remaining ingredients. Place the empanadas on a plate lined with wax paper and freeze until the next day. (This will help unify the temperature of the empanada and help seal it before frying.)
• In a fryer or deep pan, add enough vegetable oil to for the empanadas to float. Heat the oil to 350 degrees F.
• Add the empanadas to the hot oil and fry until golden brown, about 3 minutes on each side. Remove the empanadas to a rack or paper towel to allow excess oil to drain. Empanadas can be served on a cutting board or plate. Cut in half and enjoy!

SHRIMP EMPANADAS (EMPANADAS DE CAMARONES)

Steps:

• Gather the ingredients.
• In a medium bowl, beat the water, egg, egg white, and vinegar together. Set aside.
• In a separate large bowl, whisk together 3 cups of flour and salt.
• Cut the shortening into the flour mix with a pastry blender or 2 butter knives.
• Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
• Mix the wet and dry ingredients with a fork until the dough becomes stiff.
• Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated, and the dough is smooth.
• Wrap the dough in plastic and refrigerate for at least 1 hour but never more than 24 hours. If you want to keep the dough longer than 24 hours, you can freeze it.
• Gather the ingredients.
• In a saucepan over medium heat, bring the tomato sauce and sofrito to a simmer.
• Pat the shrimp dry. Season with salt and pepper to taste.
• Place the shrimp into the saucepan with the tomato sauce mix. Add the cheese and stir thoroughly.
• Cook the shrimp until it turns pink, about 3 to 5 minutes. Do not overcook the shrimp because it will become rubbery.
• Remove the pan from the heat and allow to cool before filling the empanadas.
• Roll the empanada dough out on a floured surface until 1/8-inch thick.
• Cut the dough into circles with a round cookie or biscuit cutter. For large empanadas, use 6-inch cutters, and for smaller ones, use 3-inch cutters.
• Place the shrimp filling by the spoonful into the center of the circles.
• Fold the dough over the filling into a half-circle shape, and crimp the edges with a fork. If the edges won't stay sealed, you can dip the fork in water before crimping or use an egg wash . Do not overfill the empanadas. They will burst, and you will lose your filling in the oil.
• Heat a few inches of oil in a heavy-bottom pot over medium heat until the oil reaches 375 F.
• Fry the filled empanadas at 375 F for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels. Cool slightly before serving.

AIR FRYER FRIED SHRIMP

Steps:

• For the fried shrimp: Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the shrimp dry between a couple paper towels, then season with a pinch of salt and a few grinds of black pepper.
• Whisk the flour with 3/4 teaspoon salt and few grinds of pepper in a shallow bowl or baking dish. Whisk the eggs with a pinch of salt in another shallow bowl. Add the panko to a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten eggs. Dredge in the panko, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and repeat with the remaining shrimp.
• Preheat the air fryer to 385 degrees F. Working in batches, place some of the shrimp in a single layer in the fryer basket, then spray lightly with more cooking spray. Cook until the shrimp are golden brown and cooked through, flipping halfway through, about 10 minutes.
• For the spicy remoulade sauce: Meanwhile, stir together the mayonnaise, pickled jalapenos, mustard, ketchup, hot sauce and scallion in a small bowl until smooth. Serve with the fried shrimp for dipping.

SHRIMP EMPANADAS

Steps:

• Stir together 1 tablespoon flour and 1/4 cup water in a small bowl until flour is dissolved; set aside.
• Heat oil in a large skillet over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is soft but not brown, about 2 minutes. Add shrimp and tomato paste; season with salt and black pepper. Cook, stirring occasionally, until shrimp are cooked through and opaque, about 3 minutes. Stir in cayenne and parsley. Stir in flour mixture; simmer 2 minutes. Turn off heat; stir in olives. Season again with salt and pepper. Set aside.
• Preheat oven to 375 degrees. Place remaining 4 cups flour in a large bowl; make a well in the center. Place butter, mayonnaise, eggs, milk, and 2 teaspoons salt in well. Squeeze wet ingredients between fingers of one hand to combine. Gradually work in flour, squeezing to form a soft dough.
• Pinch off 60 cherry-size balls of dough; reserve leftover dough. Set aside 15 dough balls. Transfer remaining 45 dough balls to baking sheets. Wrap in plastic; refrigerate. Divide reserved dough into 4 pieces; set aside 1 piece. Wrap remaining 3 pieces in plastic; refrigerate.
• Transfer reserved dough balls to fifteen round tartlet molds (each 1 1/2 inch diameter by 1/2 inch high). Press down dough; it should reach just over tops. Mound 1 teaspoon filling in each mold.
• Roll out a dough piece to 1/8 inch thick. With a 2-inch round cookie cutter, cut out 15 tops. Place over filling, pressing edges of dough to seal; trim excess. Transfer to a baking sheet. Brush tops with egg glaze. Repeat process with remaining dough balls, filling, and divided dough pieces.
• Bake empanadas until cooked through and golden brown, 25 to 30 minutes. Let cool slightly on a wire rack; unmold. Serve warm or at room temperature.