Tortillitas de Camarones

Tortillitas de Camarones: A Crispy Taste of Cádiz

If you have ever wandered through the fish markets of Cádiz, you have likely followed the irresistible scent of frying batter to a stall selling Tortillitas de Camarones. These lacy, crispy shrimp fritters are a masterpiece of Andalucian snack food. They aren't thick like a pancake; instead, a proper Tortillitas de Camarones recipe should produce something almost see-through, with golden, shattered edges and sweet little shrimp trapped inside.

Why This Tortillitas de Camarones Recipe Works

The secret to an authentic Tortillitas de Camarones recipe is the blend of flours. Using a mix of plain flour and chickpea flour (harina de garbanzo) gives that signature nuttiness and incredible crunch. It’s a wonderfully resourceful dish, as the batter is just flour, water, and aromatics, making it a brilliant option for a quick campervan lunch when you've picked up fresh shrimp at a coastal market.

Ingredients for Tortillitas de Camarones recipe

• 100g small raw shrimp or prawns (chopped if large)

• 50g chickpea flour

• 50g plain flour

• 1 small bunch of fresh parsley, finely chopped

• 2 spring onions, very finely sliced

• 250ml chilled water (or a light beer for extra crispness)

• A pinch of sea salt and a teaspoon of sweet pimentón

• Olive oil for shallow frying

Method

1. The Batter: In a large bowl, whisk together the two flours, salt, and pimentón. Slowly add the chilled water, whisking until you have a very thin, runnier-than-usual batter.

2. The Filling: Stir in your chopped shrimp, parsley, and spring onions. Let the mixture sit for 10 minutes to allow the flours to hydrate.

3. The Fry: Heat about 1cm of olive oil in a wide frying pan. Once shimmering, drop a tablespoon of the Tortillitas de Camarones recipe batter into the oil. Use the back of the spoon to immediately flatten it out into a thin disc.

4. Crisp Up: Fry for about 2 minutes on each side until golden brown and lacy.

5. Serve: Drain on kitchen paper and serve immediately while they are still hot and shattering.

This recipe is featured in my Inland Fish and Seafood Hub — resourceful ways to prepare the sea's bounty from the heart of rural Spain.
It also features in my Spanish Recipes collection — regional classics, tapas, seafood, rice dishes and food cooked from Andalucía and the road.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures — The Flexible Chef

Lacy and light: the perfect Tortillitas de Camarones.

This recipe is featured in my Inland Fish and Seafood Hub — resourceful ways to prepare the sea's bounty from the heart of rural Spain.
It also features in my Spanish Recipes collection — regional classics, tapas, seafood, rice dishes and food cooked from Andalucía and the road.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures — The Flexible Chef