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Golden, crispy empanada-style fried or baked puffs filled with a creamy blend of chopped cooked shrimp, cream cheese, mozzarella, Parmesan, and fresh herbs with Old Bay seasoning for a zesty seafood flavor. Ready in under an hour, perfect for appetizers or snacks.

Ingredients

Scale
  • 12 oz fully cooked shrimp, tails removed, patted dry, and chopped into bite-sized pieces
  • 4 oz cream cheese, softened to room temperature
  • 1/2 cup shredded low-moisture mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 green onions, finely chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp Old Bay seasoning
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • Salt to taste
  • 12 round empanada wrappers (6-inch), ready for frying or baking
  • 1 large egg, beaten (for sealing edges)
  • Vegetable oil for frying (enough to fill about 2 inches in a heavy pot)

Instructions

  1. Remove shrimp tails, pat shrimp dry, and chop into bite-sized pieces; if using raw shrimp, sauté until just cooked and cool completely before mixing.
  2. Soften cream cheese to room temperature.
  3. Beat the cream cheese until smooth and creamy.
  4. Stir in shredded mozzarella, grated Parmesan, chopped green onions, chopped parsley, Old Bay, paprika, garlic powder, and black pepper until well blended.
  5. Fold in the chopped cooked (or cooled, cooked) shrimp and season with salt to taste.
  6. Lay out empanada wrappers on a clean, flat surface.
  7. Spoon about 1/4 cup of the shrimp mixture onto one half of each wrapper, leaving a border around the edge.
  8. Beat the egg until smooth.
  9. Brush the wrapper edges lightly with beaten egg, fold the wrapper into a half-moon, press edges firmly, and crimp with a fork to seal.
  10. Place the filled puffs on a tray and chill in the refrigerator for 15 minutes to firm the seals.
  11. Pour vegetable oil to a depth of about 2 inches in a heavy-bottomed pot and heat to 350°F.
  12. Fry the puffs in small batches for about 2–3 minutes, flipping halfway through, until golden brown and crispy.
  13. Transfer fried puffs to a wire rack to drain excess oil and keep them crispy.
  14. Optional baking method: Brush seals with oil or beaten egg and bake at 400°F for 12–15 minutes, turning once, until golden and crisp.

Notes

Pat shrimp dry before chopping to keep filling from getting soggy., Use about 1/4 cup filling per 6-inch wrapper to avoid leaks when frying., Chilling filled puffs before frying helps seals to stay firm and prevents filling from escaping., Maintain oil temperature at around 350°F to avoid burning or oily filling., Fry in small batches to keep oil temperature steady and drain on a wire rack to retain crispiness., Use softened cream cheese for smooth mixing; microwave in short bursts if necessary., Do not overcook shrimp when frying to avoid rubbery texture., Serve with tangy dipping sauces like remoulade or garlic aioli and fresh lemon wedges for brightness., Puffs keep well refrigerated for 3–4 days and freeze well for up to one month., Reheat frozen puffs in oven or air fryer for best texture; avoid microwaving to keep crispiness., Can prepare puffs ahead and refrigerate or freeze before frying or baking.

Nutrition

Find it online: https://cozyovenkitchen.com/crispy-shrimp-stuffed-puffs/