Shrimp empanadas Nayarit style

Shrimp empanadas Nayarit style

Today we bring you a recipe to prepare delicious shrimp empanadas Nayarit style, a very easy to make dish with a spicy and delicious flavor, characteristic of the rich cuisine of this Mexican state.


  • 500 grams of shrimp
  • Enough oil for frying
  • 500 grams (3 cups) of masa (batter)
  • 5 guajillo chilies
  • 2 cloves of garlic, finely chopped
  • 2 tablespoons of shrimp powder
  • 1 liter of water (4 cups of water)
  • 2 tablespoons oil
  • Huichol sauce to taste (Optional)
  • Salt and pepper to taste


  1. In a pot of boiling water over medium heat, cook the chiles and shrimp shells for 4 minutes, once they are ready, separate the shells from the chiles with the help of a strainer.
  2. In a skillet over medium-low heat, add 2 tablespoons of oil, 2 cloves of garlic, stir, and once the garlic releases aroma add the previously peeled and deveined shrimp.
  3. Add 1 pinch of salt and 1 pinch of pepper and cook the shrimp until they turn pink, remove from heat and set aside in a bowl.
  4. Place the chiles in a blender with ¼ cup of water from the cooking broth, blend until smooth, use a strainer and pour the paste into a medium bowl.
  5. To prepare the dough, add the shrimp powder to the flour, ½ tablespoon of salt and integrate everything, then add the chili paste little by little and knead very well.
  6. Make balls with the dough and form 12 centimeter diameter pancakes with your hands, place them on a plastic sheet (bag), add 2 tablespoons of the shrimp mixture on each pancake and fold to close.
  7. Flatten the edges of your Nayarit style shrimp empanadas and fry them in a deep frying pan with hot oil over medium heat.


  • To make sure your Nayarit style shrimp empanadas don’t break when frying, make sure the dough is moist enough so it doesn’t crack, remember it should also be a semi-hard but manageable dough.
  • You can add huichol sauce when you prepare the dough, this will give it a better taste than adding it directly to the shrimp filling.
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