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Crunchy Shrimp Pancakes

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“Typical Spanish dish called Tortitas de Camarones. I got the recipe from”
1hr 10mins
20 pancakes

Ingredients Nutrition


  1. Bring to a boil in a small saucepan about 1 cup water with 1/2 teaspoon of salt
  2. Add the shrimp and cook briefly until just opaque.
  3. Remove with a slotted spoon and measure the liquid to a little over a half cup (boil down if there is more.
  4. Transfer the liquid to a bowl to cool.
  5. Chop the shrimp into approximately 1/8-inch pieces.
  6. Add the cooled liquid with the onion, garlic, parsley, paprika, flour, and salt to taste and stir until smooth.
  7. Let sit for 1 hour at room temperature. The mixture should have the consistency of a thin pancake batter.
  8. Pour the oil to a depth of 1/4 inch into a large skillet and heat to the smoking point.
  9. Drop the batter by the tablespoon into the oil, spreading and pricking with the edge of a spoon into thin, lacey textured pancakes.
  10. Fry until golden, then flip them over to brown the other side. Drain on paper towels.
  11. Keep warm in a 200 F oven while preparing the rest of the pancakes. Transfer to a platter and serve.

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