Tortitas de Camarón con Nopales (Mexican Dried Shrimp Patties)

What Are Tortitas de Camarón?

Tortitas literally translates to “small cakes,” but these are closer to light, savory patties or fritters. For tortitas de camarón, dried shrimp powder is mixed with egg yolks and carefully folded into whipped egg whites, giving the patties their distinctive airy texture.

Growing up in El Paso, my mom owned a small neighborhood grocery store called Soza’s Grocery. We sold whole dried shrimp and camarón molido (dried shrimp powder), and I remember customers buying them during Lent. I always wondered what they made with them.

My grandma and mom weren’t fond of seafood, so aside from tuna fish sandwiches, we didn’t eat much seafood at home. Years later, my friends Alva and Anabel showed me how their families make tortitas de camarón. Their recipes finally gave me an answer to something I had wondered about since childhood.

The whipped eggs make these shrimp patties light and fluffy, somewhat like the egg coating on a chile relleno. Once fried, the tortitas soak up the guajillo chile sauce while still keeping their airy texture.

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Ingredients

You’ll need a few traditional Mexican ingredients for these tortitas de camarón, but most are simple and easy to find:

• Nopales (Cactus Paddles) – Use fresh cactus paddles that have been cleaned, trimmed, and chopped. For a shortcut, jarred nopales also work well; simply drain and rinse them before using. See my guide to preparing nopales if you’re starting with whole paddles.
• White Onion – The onion cooks with the nopales and is discarded before they’re added to the chile sauce.
• Dried Guajillo Chiles – These dried red chiles form the base of the sauce for the nopales. I usually use guajillo chiles, but New Mexico or California chiles also work well in this recipe.
• Garlic – One fresh clove is blended into the guajillo chile sauce.
• Mexican Oregano – Adds an earthy, aromatic flavor to the chile sauce. Learn more about Mexican oregano.
• Olive Oil – Used to briefly sauté the cooked nopales before adding the guajillo sauce.
• Eggs – Separating the eggs and whipping the whites is what gives the tortitas their light, fluffy texture.
• Dried Shrimp Powder (Camarón Molido) – The key ingredient in the patties. It provides the shrimp flavor without adding flour or breadcrumbs. Look for camarón molido or dried shrimp powder at Mexican grocery stores, Latin markets, or online.
• Neutral Oil – For frying the tortitas. Use a neutral oil suitable for frying.
• Cilantro – An optional fresh garnish for serving.
• Cooked Shrimp, optional – I sometimes add whole cooked shrimp when serving for a heartier dish.

How to Make Tortitas de Camarón con Nopales

Step 1: Cook the nopales. Place the diced nopales in a stockpot with 4 cups of water and the onion. Bring to a boil, then reduce the heat to medium and cook for 20 to 30 minutes. Remove from the heat, discard the onion, then drain and rinse the nopales with cold water. Set aside.

Step 2: Make the guajillo chile sauce. Remove the stems, seeds, and veins from the guajillo chiles, then rinse them well in a colander. Place the chiles in a large pot and add just enough water to cover them. Bring to a boil, then reduce the heat, cover, and simmer for about 10 minutes.

Drain the chiles, discard the cooking water, and let them cool slightly. Transfer the chiles to a blender with ½ cup water, garlic, and salt to taste. Blend until smooth, adding a little more water if needed. Strain the sauce through a fine-mesh sieve and discard any remaining skins and seeds.

Step 3: Simmer the nopales in the sauce. Heat the olive oil in a stockpot and cook the drained nopales for about 1 minute. Add the guajillo chile sauce and bring to a boil. Reduce the heat to low, add the oregano, season with salt, and let the sauce simmer.

Step 4: Make the shrimp patty mixture. Using an electric hand mixer, beat the egg whites on high speed until soft peaks form. In a separate bowl, combine the egg yolks with the dried shrimp powder. Gently fold the yolk mixture into the whipped egg whites, taking care not to deflate them.

Step 5: Fry the tortitas. Heat the frying oil in a large skillet over medium heat. Drop a spoonful of the shrimp mixture into the hot oil and gently shape it into a patty with a wooden spoon. Spoon a little hot oil around the edges of the tortita to help it cook evenly.

Fry until golden brown, about 2 to 3 minutes per side, turning once. Transfer to a paper-towel-lined plate to drain, replacing the paper towels as needed.

Serving Suggestions

I like to serve tortitas de camarón con nopales warm, with plenty of the guajillo chile sauce spooned over the patties. Serve them with warm corn tortillas and, if you’d like to make it a larger meal, Mexican rice or frijoles de la olla on the side.

Frequently Asked Questions

More Mexican Recipes to Try

Huevo con Nopales en Chile Colorado

Ensalada de Nopales Asados (Grilled Cactus Salad)

Coctel de Camarones (Mexican Shrimp Cocktail)

Camarones a la Diabla (Mexican Deviled Shrimp)

If you make these Tortitas de Camarón, please let me know! Leave a ⭐⭐⭐⭐⭐ rating and a comment below, take a photo, and tag me on Instagram with #muybuenocooking.