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Tortitas de Camarones (Shrimp Tortitas)
4.9 from 198 votes

Tortitas de Camarones (Shrimp Tortitas)

Tortitas de Camarones are small, fried shrimp pancakes that start with dried shrimp ground into a powder and mixed with egg yolks and breadcrumbs. Whipped egg whites are folded in to create a light, airy batter which is fried in shallow oil until golden and crisp. The shrimp pancakes are served with a slow-simmered tomato and oregano sauce, providing a fresh, herbaceous complement to the savory fritters.

Prep Time
5 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
45 mins
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican

Ingredients

  • 1-1/2 ounces dried shrimp
  • 2 egg separated at room temperature
  • 1/4 cup bread crumbs
  • 6 tomato diced, fresh or canned
  • 1/4 teaspoon garlic fresh minced
  • 1 teaspoon oregano fresh or 1/4 teaspoon dry oregano
  • canola oil for frying

Instructions

Prepare the sauce:
    Cup of Yum
  1. Using a blender, blend the tomatoes with garlic and oregano until smooth. Transfer the puree to a saucepan, bring it to a boil, then reduce the heat and simmer covered for 20–30 minutes. Keep the sauce warm.
Prepare the pancakes:
  1. Prepare the shrimp powder first by browning the shrimp in a non-stick pan without any oil to crisp them and remove any moisture.
  2. Let the shrimp cool a little and remove the head and skin if you haven't already.
  3. Place in a blender and blend into a smooth powder.
  4. In a bowl, whisk the egg yolks and then add shrimp powder and breadcrumbs, mixing thoroughly. Set aside.
  5. In a separate bowl, whip the egg whites until stiff peaks form. Incorporate the shrimp mixture and blend well, aiming for a thick batter consistency. If the mixture is too dense, add a tablespoon of water.
  6. In a skillet, heat canola oil to a depth of approximately 1/8 inch on medium heat until it shimmers slightly. Spoon the batter into the oil, creating 4-inch cakes. Fry them for about 2 minutes on each side until they turn golden and crispy.
  7. Once all the cakes are fried, transfer them to the skillet with the tomato sauce.
  8. Serve with rice and warm corn tortillas.

Notes