Tortillitas de camarones: how to cook like a true Andalusian


If you want to appear as a true chef in front of your guests in the kitchen, you’ll need some starters in your recipe book to surprise them. The tortilla de camarones are a good place to start.

It will serve as a tapa and to whet your hunger before the main course arrives, or to serve alongside other starters of the same kind at an informal party, with that Andalusian touch that you enjoy so much.    

Moreover, tortillitas de camarones, or shrimp pancakes, are a signature dish of Cadiz cuisine, and their origins are thought to be in San Fernando (Cádiz).

Tortillitas de camarones are one of the most popular tapas in Spain’s south. The best Gaditan recipe has the advantage of being able to prepare it throughout the year. Besides, we’re talking about a fine masa that’s devoid of eggs because it’s made with chickpea flour. In particular, its origin is in San Fernando, and it is heavily prepared, especially during the Carnival.  

With a glass of dry manzanilla sherry in hand, (Andalusian shrimp fritters) are the crispiest, flakiest, and tastiest way to enjoy long weekends at the beach.

By la costa de Cadiz


  • 150 g fresh camarones baby shrimp.
  • 3/4 cup flour.
  • 3/4 cup chickpea flour.
  • 1 cup cold water.
  • 1 small spring onion finely diced.
  • Good quality Spanish olive oil.
  • Fresh parsley finely chopped.


  • Mix together the flour, chickpea flour, sliced onion, chopped parsley, and a touch of salt in a mixing bowl.
  • Mix in the glass of water until a smooth batter with a runny consistency forms.
  • Blend in the shrimp until the batter completely covers the shrimps. Allow 30 minutes for the mixture to chill in the refrigerator (this will ensure that the fritters are really crisp!).
  • Add olive oil to a depth of about 2 centimeters in a big, shallow frying pan (just below an inch). Preheat the oven to medium-high.
  • Start adding tablespoons of batter to the frying pan after the oil has heated up. Fritters should be made from the batter, which should expand and crisp up. Fill the pan with fritters, but don’t let them touch each other or the frying pan’s edges.
  • Fry until golden brown on both sides, rotating halfway through to ensure crispness.
  • When the fritters are done, take them from the pan with tongs, allowing the excess oil to drip back into the pan. Place on a plate with paper towels on top.
  • Serve hot, with a pinch of salt on top.
By Sevilla ABC

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