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Hungry Much!! Shrimp Pastelillo Recipe (aka Shrimp Empanadas)

Quarantine life has been filled with a lot of eating. I know in my house we have indulged a lot I have made lamb chops, turkey wings, fried chicken (Dominican style) and recently I have been dabbling in my pastelillo skills you may know them as empanadas. So without further ado here is my Shrimp Pastelillo recipe. If you to want replace the shrimp and peppers with cooked shredded chicken you can. I suggest using boneless skinless chicken thighs marinated in the mojo and then cook them in a skillet with a little oil before you add it to the mixture.


  • 1.5lb Jumbo deveined no shell shrimp

  • 1/3 cup Goya Mojo

  • 1Tbsp Extra Virgin Olive Oil

  • 3 Tbsp Sofrito (I use Goya's frozen sofrito but you can use fresh)

  • 1/2cup Fire roasted diced tomatoes with juice

  • 1/2tsp Sazon con culantro y achiote (I use the no salt version in general for any of my sazon needs)

  • 1/2tsp Goya Adobo with pepper

  • 1/2tsp Knorr Chicken bouillon

  • 1/4tsp ground cumin

  • 1/2tsp granulated sugar

  • 1/4 sliced green pepper

  • 1/4 sliced yellow pepper

  • 1/4 sliced red pepper

  • 1 package Goya frozen empanada discs (let it defrost)

  • Vegetable oil for frying

  • some flour

  • some water

  • fork


  1. In a bowl place the cleaned shrimp and 1/3 cup of Goya Mojo to marinate for about 10-15 mins while you keep preparing.

  2. We only need a quarter of the peppers so go ahead slice them thin and place in a bowl.

  3. I like to put all my seasonings measured out and in a bowl. ( Sazon, Adobo, Bouillon, Cumin, and Sugar)

  4. In a saute pan on medium heat, add olive oil and sofrito. Saute for 1 minute until you smell the love in that pan come alive.

  5. Add the tomatoes with the juice, and all of our seasonings. (Sazon, Adobo, Bouillon, Cumin, and Sugar)

  6. Stir to combine and lower the heat to simmer Allow this mixture to really come together about 2-3 mins keep stirring if you see it evaporate a little just add some water like 2Tbsps.

  7. Add the peppers and let them cook for about 3 mins and then add the star of the show the SHRIMP!! don't put the marinated. Keep stirring and cooking for about 7mins you will know when the shrimp is cooked through it will have that orange pretty color. It will look and smell amazing, because everything is married and in love..

  8. Take the pan off the fire cover it and let it cool while we get ready (cool time about 10-15mins )

  9. Now while you are getting ready to fill the empanada discs now's the time to put your frying oil to heat.

  10. Pull out the empanada disc I like to sprinkle a little flour underneath and on top then roll it once with my rolling pin just to stretch it a little.

  11. Put some peppers and like 2-3 shrimps per empanada don't over full because you have to fold.

  12. Once you have the filling on the disc take your finger dip it in water and run it around one side of the disc and fold the disc over this helps it stick. Then use your fork to crimp the edges together completely don't let any of that good filling out.

  13. Fry the empanadas for 3-4 mins per side until it's goooolden brown!

  14. Serve hot and delicious

Violia!! Delicious right! You can fill these empanada discs with anything. I have done ground beef, chicken, saute cinnamon apples. All of them yummy! I hope you and your love ones enjoyed the recipe if there is something you want me to whip up let me know click the link >>>


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