Air Fryer Shrimp Empanadas

Anyone who follows my blog knows I love Skinnytaste’s recipes. Recently I pre-ordered, and received, her latest cookbook: The Skinnytaste Air Fryer Cookbook. I also really love my air fryer so these two things went hand-in-hand. I had been meaning to fry up some empanadas so when I saw this recipe for ones made in the air fryer, I was sold. These are simple to make, on the healthy side, and are a great snack or small meal. I slightly modified this recipe’s ingredients. Below is my take.

  • Ingredients:
  • 1/2 pound frozen cooked shrimp, chopped with tails removed
  • 1/4 cup chopped red onion
  • 4 garlic cloves, minced
  • 2 tablespoons minced red bell pepper
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon paprika
  • 1/8 teaspoon kosher salt
  • 1 large egg, beaten
  • 10 frozen La Fe empanada discs (Goya works, too)
  • Olive oil spray
  1. In a medium bowl, combine the shrimp, red onion, garlic, bell pepper, lime juice, and salt.
  2. In a small bowl, beat the egg with 1 teaspoon water until smooth.
  3. Place an empanada disc on a work surface and put two tablespoons of the shrimp mixture in the center. Brush the outer edges of the disc with the egg wash. Fold the disc over and gently press the edges to seal. Use a fork to firmly press around the edges to crimp and completely seal. Repeat steps with all ten discs. Brush tops of all empanadas with egg wash.
  4. Preheat the air fryer to 380 degrees F. for three minutes.
  5. Spray the bottom of the air fryer basket with olive oil spray to prevent sticking. Working in batches (mine fits two at a time), arrange a single layer of the empanadas in the basket and cook for 8 minutes, flipping halfway (4 minutes on each side), until golden brown and crispy. Use silicone tongs to flip since they’re air fryer safe and gentler on the empandas.
  6. Serve hot.
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Before they hit the air fryer.

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All done!

These came out delicious! Light and crispy while nice and fluffy. No grease whatsoever (ah, the beauty of an air fryer), I can’t wait to make these again, next time maybe with a chicken filling. These also can afford a tad more shrimp in the filling if you want a fuller empanada.

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