Sheet-Pan Shrimp Empanadas

Step 1

Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—and set aside in a small bowl.

Step 3

Cut the lime in half lengthwise from tip to tip, then squeeze both halves into a separate small bowl until you have about 2 tablespoons of juice.

Step 4

Place the shrimp in the bowl with the lime juice, add the minced garlic, sprinkle with a pinch of salt and pepper, and stir until all shrimp are coated.

Step 5

Let the shrimp sit in the lime mixture for 5 minutes so the flavors start to blend into the meat.

Step 6

Place one empanada wrapper on your work surface and spoon 1 tablespoon of the shrimp filling (including a bit of the lime juice) slightly to one side of the center, leaving a 1/2-inch border all around.

Step 7

Fold the wrapper in half over the filling to make a half-moon shape, then press the curved edge firmly with your fingers or a fork to seal it completely so no shrimp escapes during baking.

Step 8

Repeat the filling and folding for the remaining 5 wrappers until all 6 empanadas are sealed and placed in a line on a baking sheet.

Step 9

Brush or drizzle 2 tablespoons of olive oil over all 6 empanadas, coating both the top and sides, so they will brown evenly in the oven.

Step 10

Slide the baking sheet into the preheated 400°F oven and bake for 12 to 15 minutes until the wrapper surface turns golden brown and feels crispy when you tap it gently with a spatula.

Step 11

Remove the baking sheet from the oven using an oven mitt on both hands and set it on a heat-safe surface to cool for 2 minutes before serving.