Cheesy Shrimp-Crab Empanada Bombs
Easy Homemade Cheesy Shrimp-Crab Empanada Bombs — A Traditional Twist on a Healthy Favorite
Meta: Cozy, crowd-pleasing Cheesy Shrimp-Crab Empanada Bombs — easy, homemade, and perfect for weeknights, game day, or holiday appetizers. High-protein, family-friendly recipe with tips for gluten-free and low-carb swaps.
2️⃣ Introduction (Storytelling + Emotion)
Cheesy Shrimp-Crab Empanada Bombs are the kind of recipe that makes people gather around the kitchen island and stay awhile. The first time I made these was for a blustery Sunday football afternoon — the house smelled like garlic and lemon, and every time the oven timer dinged someone came back for “just one more.” They’re comfort in a little golden pocket: warm, cheesy, and a tiny celebration in every bite.
Serve them as a weeknight dinner with a simple salad, a Sunday family meal, holiday hors d’oeuvres, or finger food for game day parties. They’re versatile, indulgent, and—surprisingly—easy to make homemade.
🧂 Ingredients
(Yields ~12 empanada bombs)
- 1 cup cooked shrimp, chopped (about 8–10 large shrimp)
- 1 cup lump crab meat, drained and flaked (fresh or canned)
- 1 cup shredded mozzarella (or Mexican blend)
- 1/2 cup shredded sharp cheddar (optional for extra tang)
- 1/2 cup cream cheese, softened
- 2 tbsp mayonnaise (or Greek yogurt for a tangy swap)
- 2 green onions, thinly sliced
- 1 small jalapeño, seeded and finely chopped (optional)
- 2 cloves garlic, minced
- 1 tsp Old Bay seasoning (or 1/2 tsp each paprika + celery salt)
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne or red pepper flakes (optional, to taste)
- Zest and juice of 1/2 lemon
- Salt and black pepper to taste
- 1 package empanada discs (10–12 count) OR store-bought pie crust/puff pastry (12 circles) — see Tips for gluten-free/low-carb swaps
- 1 large egg, beaten (for egg wash) or milk for brushing
- 1 tbsp butter or olive oil (for sautéing)
- Optional dipping sauces: cilantro-lime crema, chipotle aioli, mango salsa, or cocktail sauce
Kitchen tools I love for this: silicone brush, empanada press (optional), and a baking sheet lined with parchment.
👩🍳 Directions
Prep & cook time: Prep 20 minutes | Cook 22–25 minutes | Total 45 minutes
Serves: about 10–12 empanada bombs
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat 1 tbsp butter or olive oil in a skillet over medium heat. Add minced garlic and chopped jalapeño; sauté 1–2 minutes until fragrant.
- Add chopped shrimp to the skillet and cook 2–3 minutes until just opaque. Remove from heat. (If using precooked shrimp, just warm through for 1–2 minutes.)
- In a mixing bowl, combine cooked shrimp, crab meat, cream cheese, mayonnaise, mozzarella, cheddar (if using), green onions, Old Bay, smoked paprika, lemon zest, lemon juice, cayenne (if using), salt, and pepper. Mix until well combined. Taste and adjust seasoning.
- Tip: If the filling is too wet, add 1–2 tbsp breadcrumbs or crushed crackers to bind slightly.
- Let the filling cool 5–10 minutes (this helps prevent soggy dough and leaking).
- Place 2 tablespoons (or a heaping tablespoon for larger discs) of filling in the center of each empanada disc or pastry circle. Don’t overfill—leave a 1/2-inch border.
- Moisten the edges with a little water, fold the disc over, and press edges to seal. Crimp with a fork or use an empanada press for pretty edges. Poke a small vent hole on top (or two slits) to release steam.
- Place assembled empanadas on the prepared baking sheet. Brush each with beaten egg for a glossy golden finish.
- Bake at 375°F (190°C) for 20–25 minutes, until golden brown and bubbly. For a crispier bottom, bake on a preheated baking stone or place the sheet on a lower oven rack.
- Let rest 3–5 minutes before serving — they’re hot inside! Serve with your favorite dipping sauce.
Alternative frying method: Heat 1–2 inches of oil to 350°F (175°C). Fry empanadas 2–3 minutes per side until golden. Drain on paper towels.
Freezing & reheating tip: Freeze unbaked empanadas on a sheet until firm, then transfer to a freezer bag. Bake from frozen at 375°F for 25–30 minutes (cover lightly with foil after 20 minutes if the top browns too quickly).
💡 Tips & Variations
- Low-carb / Keto: Use a fathead dough (mozzarella + cream cheese + almond flour) or make mini “bomb” boats in halved roasted poblano peppers.
- Gluten-free: Buy gluten-free empanada discs, use gluten-free pie crust, or make corn masa pockets (thinner, more like tamales). Check all canned crab/shrimp labels for additives.
- Vegan: Use hearts of palm or young jackfruit shredded to mimic seafood texture; swap cream cheese and shredded cheeses for vegan versions; add seaweed flakes for a briny note. Flavor with Old Bay-style seasoning.
- Healthier swaps: Replace half the cheese with plain Greek yogurt or extra cream cheese to reduce saturated fat; use whole-wheat pastry for more fiber.
- Extra cheesy: Add a small cube of pepper jack or a Mozzarella string in the center for a melty surprise.
- Spice it up: Add a teaspoon of chopped chipotle in adobo for smoky heat.
- Serving ideas: Great with green salad, roasted corn, cilantro-lime slaw, or a citrusy mango salsa. Make them party-sized: serve on a big board with assorted dipping sauces and pickles.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness, or air-fry at 350°F for 5–7 minutes. Frozen, keep up to 2 months.
🩺 Health & Lifestyle Tie-in (Optional)
Seafood-forward bites like these empanadas pack a good amount of protein and heart-healthy omega-3 fats from shrimp and crab. Choosing lean proteins and balancing portions can help support energy, muscle repair, and overall well-being. Small swaps—like more veggies in the filling or Greek yogurt instead of some mayo—can lower saturated fat and boost nutrients without sacrificing flavor.
Eating well today can also mean fewer health headaches down the road; investing in simple, nourishing meals at home reduces restaurant spending and may lower long-term healthcare costs. (A healthy plate and mindful budgeting? A tiny win for both body and wallet.)
❤️ Conclusion
If you make these Cheesy Shrimp-Crab Empanada Bombs, I’d love to see your photos and hear how you served them — drop a comment or tag me on social. They’re fun to make, even more fun to eat, and perfect for turning any ordinary day into a little celebration. Happy baking (and snacking)!
If you want, I can also share printable recipe cards, a low-carb version recipe, or a quick video walkthrough — which would you prefer?
Cheesy Shrimp-Crab Empanada Bombs
Ingredients
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat 1 tbsp butter or olive oil in a skillet over medium heat. Add minced garlic and chopped jalapeño; sauté for 1–2 minutes until fragrant.
- Add chopped shrimp to the skillet and cook for 2–3 minutes until just opaque. Remove from heat.
- In a mixing bowl, combine cooked shrimp, crab meat, cream cheese, mayonnaise, mozzarella, cheddar (if using), green onions, Old Bay, smoked paprika, lemon zest, lemon juice, cayenne (if using), salt, and pepper. Mix until well combined. Taste and adjust seasoning.
- Let the filling cool for 5–10 minutes.
- Place 2 tablespoons of filling in the center of each empanada disc. Don’t overfill—leave a 1/2-inch border.
- Moisten the edges with a little water, fold the disc over, and press edges to seal. Crimp with a fork.
- Poke a small vent hole on top to release steam.
- Brush each with beaten egg for a glossy finish.
- Bake at 375°F (190°C) for 20–25 minutes until golden brown and bubbly.
- Let rest for 3–5 minutes before serving with your favorite dipping sauce.
