Prep time: 10 minutes | Cook time: 8 minutes | Serves 5
½ pound (227g) raw shrimp, peeled, deveined and chopped
¼ cup chopped red onion
1 scallion, chopped
2 garlic cloves, minced
2 tablespoons minced red bell pepper
2 tablespoons chopped fresh cilantro
½ tablespoon fresh lime juice
¼ teaspoon sweet paprika
⅛ teaspoon kosher salt
⅛ teaspoon crushed red pepper flakes (optional)
1 large egg, beaten
10 frozen Goya Empanada Discos, thawed
Cooking spray

  1. In a medium bowl, combine the shrimp, red onion, scallion, garlic, bell pepper,
    cilantro, lime juice, paprika, salt, and pepper flakes (if using).
  2. In a small bowl, beat the egg with 1 teaspoon water until smooth.
  3. Place an empanada disc on a work surface and put 2 tablespoons of the shrimp
    mixture in the center. Brush the outer edges of the disc with the egg wash. Fold
    the disc over and gently press the edges to seal. Use a fork and press around the
    edges to crimp and seal completely. Brush the tops of the empanadas with the
    egg wash.
  4. Set the temperature of the air fryer oven to 380ºF (193ºC). Press Start to begin
    preheating.
  5. Spray the bottom of the air fryer oven perforated pan with cooking spray to
    prevent sticking. Working in batches, arrange a single layer of the empanadas in
    the air fryer oven perforated pan and air fry for about 8 minutes, flipping
    halfway, until golden brown and crispy.
  6. Serve hot.