Empanadas de Camarones

Ingredients

• Egg (1, beaten (for egg wash))
• Empanada dough (12 discs)
• Salt and pepper (to taste)
• Paprika (1 teaspoon)
• Cumin (1 teaspoon)
• Lime juice (2 tablespoons)
• Cilantro (1/4 cup, chopped)
• Tomato (1, diced)
• Green bell pepper (1, finely chopped)
• Red bell pepper (1, finely chopped)
• Garlic (2 cloves, minced)
• Onion (1 medium, finely chopped)
• Shrimp (1 pound, peeled and deveined)

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat some olive oil over medium heat.
3. Add the onion and garlic and cook until softened.
4. Add the shrimp and cook until pink and cooked through.
5. Remove the shrimp from the skillet and chop into small pieces.
6. In the same skillet, add the red and green bell peppers and cook until softened.
7. Add the tomato, cilantro, lime juice, cumin, paprika, salt, and pepper. Cook for a few minutes until well combined.
8. Add the chopped shrimp back to the skillet and mix well.
9. Place a spoonful of the shrimp mixture onto each empanada disc.
10. Fold the empanada discs in half and seal the edges by pressing with a fork.
11. Brush the empanadas with the beaten egg wash.
12. Place the empanadas on a baking sheet lined with parchment paper.
13. Bake for 20-25 minutes, or until golden brown and crispy.
14. Serve hot and enjoy!