Peel the shrimp and place in a bowl with 1l of salted water. Then strain the water and save it.
Remove the central cord of the cassava and then cook in the water you saved. Puree the hot cassava in a blender until creamy and then set aside.
On a pan, add the olive oil, garlic, pepper, onion and then the tomato. Place on medium heat and sauté.
Add the the cassava cream to the pan and simmer for 10 minutes.
After 10 minutes, add the shrimp, palm oil, coconut milk, pepper, and parsley.
Let the mixture to cool down overnight in the refrigerator.
Open the pastry dough, put the mixture in the middle and join the two edges closing it with a fork, forming an empanada
Fry in hot oil (160 degrees). Drain on paper towel and serve hot.