I’ve always had a soft spot for empanadas. There’s a farmers' market near home, and every Saturday, I’m drawn to the empanada stand for something new to try. Eventually, I decided it was time to recreate them in my kitchen, but with a Southern spin that anyone could make. When I first tested the recipe, I was amazed at how seamlessly shrimp and grits worked inside a crispy little pocket. The great thing is every bite delivers a perfect balance—flaky pastry, creamy grits, and Cajun-spiced shrimp that packs just the right amount of heat. Picture golden pockets stuffed with creamy grits and juicy shrimp—then dunked into a zesty Cajun remoulade, the perfect empanada sauce recipe for dipping. Once you try it, these homemade empanadas might just become your new favorite way to enjoy shrimp and grits.
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A Brief History of Empanadas (Plus a Southern Twist)
Empanadas have been a beloved staple in Latin American and Spanish cuisine for ages. Traditionally, they’re made by folding dough over savory fillings—think meats, vegetables, and even sweet treats in some regions. Over time, people started experimenting with all sorts of creative twists. In this version, we’re taking the concept and giving it a Southern makeover by using shrimp and grits. It might sound like an unexpected pairing, but the creaminess of grits and the gentle heat of Cajun-seasoned shrimp make a surprisingly delicious match. Shrimp and grits have always been a favorite dish of mine, so turning them into a handheld option was a natural step.
Time-Saving Shortcuts to Making Easier Empanadas
I rely on store-bought empanada wrappers rather than rolling out the dough from scratch. They’re a major timesaver and still give you that classic empanada texture. I also opt for ready-made cheese grits, though you can certainly whip up your own. Finally, instead of stuffing sauce directly inside the empanadas—which can make them soggy—we’re pairing them with a homemade Cajun remoulade as an accompaniment to the empanada sauce recipe. All these little shortcuts help keep the process quick and manageable for busy home cooks.
Ingredients: Why These Make Sense
- 41–50 Count Shrimp (Peeled & Deveined): Perfectly sized for empanadas and a breeze to work with. The smaller count means less chopping and faster cooking.
- Ready-Made Cheese Grits: a fast take on a Southern essential, adding a thick, creamy layer to each bite.
- Olive Oil: Helps the rub adhere to the shrimp and prevent the shrimp from sticking.
- Cajun/Creole Seasoning: A blend of spices that gives the shrimp a smoky taste with mild heat. This is probably my favorite seasoning to use in the kitchen. I've even used it in injections before, like with this recipe, and it works wonders.
- Mayonnaise, Dijon Mustard, and Hot Sauce: Core ingredients for the Cajun remoulade, which is the perfect complement to both the shrimp and the dough.
- Empanada Wrappers (or Puff Pastry): Convenient, easy-to-seal dough that fries or bakes beautifully. You can find these in the Latin section of the frozen foods at your local grocery store.
- Egg Wash (Egg Yolk + Water): Ensures a crispy, golden-brown finish and helps seal the edges.
- Green Onions: Add a little color and a mild onion flavor to the grits and dipping sauce.
- Vegetable Oil: Ideal for frying thanks to its high smoke point and wide availability. Peanut or canola oil also works well.
See recipe card for quantities.
Instructions
Step 1: Make the Cajun Remoulade -- The Perfect Southern Empanada Dipping Sauce
In a small bowl, mix mayonnaise, Dijon mustard, hot sauce, lemon juice, Worcestershire sauce, smoked paprika, and a pinch of Cajun seasoning.
Chill for at least 30 minutes so the flavors can meld into a good sauce that makes some incredible flavors that make the perfect accompaniment for the empanadas. This step is easy: let the sauce develop while you work on everything else.
Step 2: Sauté the Shrimp
Season the shrimp generously with Cajun seasoning.
Add a drizzle of olive oil to a large skillet over medium-high heat. Cook the shrimp for about 2–3 minutes or until they turn pink on both sides. Remove the pan contents, chop them finely (or pulse in a food processor), and set aside.
Step 3: Prepare the Grits
Follow the directions on your ready-made cheese grits, just use milk instead of water for added richness. Aim for a thicker consistency so the filling holds together better when you fold the dough.
Step 3: Assemble the Empanadas
Lay each empanada wrapper on a lightly floured surface.
Lightly brush the edges with egg wash. (I sometimes do this before adding the filling, but you can do it afterward if that’s more comfortable.) Place a spoonful of grits in the center, followed by a spoonful of chopped shrimp.
Fold the wrapper in half to form a semi-circular shape and press the edges together. Use a fork to crimp and seal completely.
Step 4: Fry Until Golden
Heat about 1 inch of vegetable oil in a large skillet—shoot for around 350°F, which you can check with an instant-read thermometer. Carefully lower the empanadas into the oil and fry them for about a minute or two per side until they are golden brown. Transfer the fried empanadas to a plate lined with paper towels to drain any excess oil.
Step 5: Serve and Enjoy
Place the homemade empanadas on a serving plate and serve the Cajun remoulade on the side for dipping. A sprinkle of green onions makes an attractive garnish. You’ll love the flavors of the creamy grits, perfectly spiced shrimp, and tangy sauce.
Substitutions
If you need to tailor this dish to your personal taste or pantry, here are a few alternatives that will still yield flavorful results.
- Protein: If you’re not feeling shrimp, swap it out for chicken or spicy sausage. If you're a vegetarian, try sautéed mushrooms or bell peppers as an alternative.
- Grits: No grits on hand? Polenta or even mashed potatoes will give you a similar creamy texture.
- Puff Pastry: If your store doesn’t carry empanada wrappers, cut puff pastry sheets into equal pieces using a cup, cookie cutter, or pizza wheel for tasty pockets.
Variations
Want to put your own spin on this recipe? Try these ideas to tweak the filling, cooking method, or overall flavor profile.
- Extra Cheesy: Toss in shredded cheddar or pepper jack for an even richer filling.
- Healthier Version: Brush the empanadas with egg wash and bake them on a baking sheet at 400°F for approximately 15–19 minutes or until golden.
- Spice Swap: Not a fan of Cajun flavors? Stir a spoonful of chopped chipotle in adobo sauce into your filling or the remoulade to add a smoky, moderately spicy punch.
Equipment
To make the cooking process as easy as possible, gather the following tools before you start assembling your empanadas.
- Large Skillet: For cooking shrimp and frying the empanadas.
- Tongs: Handy for flipping shrimp and safely placing empanadas in hot oil.
- Small Baking Sheet: Helps with transferring and cooling.
- Mixing Bowls: Use one for the sauce and another for seasoning the shrimp or prepping the grits.
- Instant-Read Thermometer: Ideal for monitoring oil temperature to prevent empanadas from burning.
- Fork: To seal the edges of each empanada.
Storage
To keep leftover empanadas at their best, store them in an airtight container in the fridge for up to 3–5 days. When you’re ready to reheat, let them sit at room temperature briefly, then pop them into an oven or air fryer. This helps them regain a crispy exterior. If possible, avoid microwaving, as it tends to make the dough overly soft and soggy. Laying them on a baking sheet in the oven is a great way to reheat them evenly the next time and preserve that golden brown finish.
Recipe
Easy Shrimp & Grits Empanadas with Cajun Remoulade Sauce
Equipment
- Large skillet
- tongs
- Baking Sheet
- Mixing bowls
- instant read thermometer
- Fork
- Microwave
- Stovetop or Grill Sideburner
Ingredients
Ingredients:
- ½ lb. shrimp peeled & deveined
- Olive Oil
- Cajun seasoning as needed
- ⅔ C mayonnaise
- 1 T Dijon mustard
- 1 T hot sauce
- ½ lemon juiced
- 2 teaspoon Worcestershire sauce
- 1 ½ T garlic paste
- 1 teaspoon smoked paprika
- 1 T chives chopped + mkore to garnish
- 4 packets instant made cheese grits
- 2 C milk
- 10 empanada wrappers thawed
- 1 egg beaten
- Oil for frying
Instructions
For the Cajun Remoulade:
- Add the mayonnaise plus the following seven ingredients into a bowl with a sprinkle of Cajun seasoning. Mix until combined, then refrigerate for at least 30 minutes for the flavors to combine while making the empanadas.
For the Empanadas:
- Slather the shrimp in olive oil and season liberally with the creole seasoning until well coated.
- Add the shrimp to a large skillet with oil over medium-high heat and cook until pink on both sides, flipping as needed. Do this step in batches if needed.
- Once the shrimp is cooked, chop it up finely and set aside until ready to use.
- Prepare the grits with milk per package instructions.
- Add oil to the same skillet used for the shrimp and add enough oil to shallow fry. Meanwhile, take out an empanada wrapper and brush it with the egg wash. Next, add a spoonful of the prepared grits followed by the same serving of chopped shrimp. Fold half of the empanada wrapper over the filling to close it up, then use a fork to seal the edges. Repeat this process as needed.
- Carefully add the empanadas to the pan with the oil and fry until golden brown on both sides, flipping once for each empanada. How quickly they cook will depend on the oil temperature, but each empanada should finish in 2-3 minutes. Place the finished empanadas on a paper towel to dry.
To Finish:
- Plate the empanadas with a side of the cajun remoulade, then serve & enjoy!
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