Tortitas de Camarón con Nopales (Mexican Dried Shrimp Patties)

Today, I’m so excited to share this recipe for Tortitas de Camarón con Nopales, a traditional Mexican dish that is perfect for Lent. Chopped nopales (cactus paddles) are cooked and simmered in a slightly spicy guajillo chile sauce then poured over dried shrimp patties for a deliciously satisfying pescatarian meal.

What are Tortitas de Camarón?

Tortitas is literally translated to “small cakes,” but generally speaking they are closer to fritters or flapjacks than anything else. They can be made from many different ingredients including potatoes, corn, or in this case, dried shrimp.

My mom owned a small neighborhood grocery store named Soza’s Grocery while I was growing up in El Paso. We used to sell whole dried shrimp and camaron molido (dried shrimp powder) and I remember we had many customers who would buy them during Lent. I always wondered what they made with them.

My grandma and my mom were not fond of seafood, and besides tuna fish sandwiches we didn’t eat much seafood growing up. Thankfully, my friends Alva and Anabel showed me how to make their beloved family recipes for tortitas de camaron to share with you all, and they are both very similar.

These seafood tortitas — light and fluffy Mexican shrimp patties made from dried ground shrimp and whipped eggs — are similar in texture to the breading of a chile relleno. They are similar to shrimp fritters and crab cakes in terms of flavor, but their airy texture is what sets them apart. Here they act like sponges and soak up the red chili sauce that makes this dish so crave-worthy. 

Why You’ll Love This Recipe

During the Lenten season, Catholics are supposed to abstain from eating meat on Fridays. As a result, seafood is often swapped in as the protein of choice.

While many pescatarian recipes can get pretty expensive (especially when you live in a landlocked state as I do), this delectably rustic dish is made from ground shrimp powder so it is much more affordable — after all, dried shrimp does not require freezing or refrigeration.

Aside from being exceptionally flavorful and budget-friendly, this Mexican shrimp patty recipe is also:

• Made With Fewer Than 10 Ingredients – Better yet, nearly all of them are what I’d consider staple ingredients, so you may not even need to go grocery shopping!
• Quick & Easy – All you need is about 20 minutes worth of active time in the kitchen to make this simple tortitas dish. If you already have some red chile sauce waiting for you in the freezer (like I always do), this recipe is easy enough for even a mid-week family meal.
• Allergen-Friendly – This Mexican shrimp patty recipe is naturally gluten-free, soy-free, dairy-free, and nut-free, meaning it’s great for sharing even in groups with some dietary restrictions.

Ingredients & Substitutions

As promised, you only need a handful of ingredients to make these tortitas Mexicanas. Here’s what to grab:

• Cactus Paddles (a.k.a. Nopales) – Also known as prickly pear paddles, these popular Mexican veggies are both economical and nutritious. You should be able to find them at any Mexican supermercado.
• White Onion – I love the firmer texture of cooked white onions, but you’re welcome to swap in sweet yellow onion instead.
• Red Chile Sauce – This chile sauce is made with guajillo chiles, but feel free to use New Mexico or California. I always have homemade red chile sauce in the freezer for super flavorful meals on the fly. Make a big batch on your meal prep day, then use it for making Asado de Chile Colorado (Pork in Red Chile Sauce), Stacked Red Enchiladas, Carne Adovada (New Mexico-Style Pork Stew With Red Chiles), and more!
• Dried Oregano – If possible, make sure to reach for Mexican oregano, which is more closely related to marjoram than Greek or Italian “true” oregano.
• Olive Oil – Just your normal cooking oil is perfect here!
• Eggs – Eggs are used as both a binder and a leavener in this dried shrimp recipe.
• Dried Shrimp Powder – This inexpensive ingredient acts almost like flour in this recipe but without any gluten!
• Neutral Oil – You’ll want a neutral-flavored oil with a high smoke point (e.g. peanut, avocado, grapeseed, canola, or corn) to fry the tortitas.
• Cilantro – A handful of fresh cilantro leaves adds color and bright freshness to the completed dish.
• Cooked Shrimp – While entirely optional, adding some whole cooked shrimp makes this a heartier and fancier meal.

How To Make Tortitas de Camaron con Nopales

Step 1: Cook Nopales. Place diced cactus in a stock pot with 4 cups of water and onion, and bring to a boil. Lower heat to medium and let nopales cook for approximately 20 to 30 minutes. Remove from the heat, discard the onion, drain, and rinse nopales with cold water, and set them aside.

Step 2: Make Guajillo Chile Sauce. Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water. Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for about 10 minutes. Drain cooked pods and allow time to cool down before blending. Discard water. Fill blender with 1/2 cup of water, chile pods, garlic, and salt to taste. Blend until smooth. Add more water, if needed. Strain sauce through a fine sieve to remove skins and seeds; discard skins and seeds.

Step 3: Simmer Nopales in Sauce. In a stock pot, add olive oil and lightly cook nopales for about 1 minute, then add red chile sauce and bring it to a boil. Lower the heat to simmer on low, then add oregano and season with salt.

Step 4: Make Shrimp Patty Mix. Using an electric hand mixer beat the egg whites on high speed until soft peaks form. In a separate bowl, mix together the egg yolks and powder shrimp. Carefully fold the egg yolk mixture into the egg whites being careful not to mix too much so the egg whites don’t fall.

Step 5: Fry Patties. Heat vegetable oil in a large skillet over medium heat. Take a spoonful of the mixture and place it in the hot oil. While cooking, mold it into a patty using a wooden spoon. Spoon some of the hot oil on the sides of the patties, to cook evenly. Fry until golden brown about 2 to 3 minutes each side, turning once. Drain on paper towels. Change paper towels frequently to absorb excess oil.

Step 6: Plate & Serve. Arrange the Tortitas de Camarón on a serving platter and drizzle with red chile sauce with nopales and serve with cilantro and cooked shrimp, if using.

Expert Tips

• Separate your eggs while they’re cold to prevent the yolks from breaking, but let the whites come to room temperature so they beat up into a fluffy cloud more quickly.
• Make sure your oil is between 350-375F for deep frying. If it’s too cold, the tortitas de cameron will absorb the oil, making them soggy instead of crispy. If it’s too hot, the tortitas will scorch on the outside before the batter has a chance to cook on the inside.

Frequently Asked Questions

More Nopales Recipes

• Huevo con Nopales en Chile Colorado
• Ensalada de Nopales Asados (Grilled Cactus Paddle Salad)
• Nopales con Huevo
• Huevo con Nopales en Chile Colorado
• Licuado de Nopal (Cactus Smoothie)

More Mexican Shrimp Dishes

• Coctel de Camarones (Mexican Shrimp Cocktail)
• Camarones a la Diabla (Mexican Deviled Shrimp)
• Easy Shrimp Ceviche Tostadas with Avocado Crema (Ceviche de Camarónes)
• Spicy Shrimp Tortas
• Camarones a la Mexicana (Ranchero Style Shrimp)

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

Tortitas de Camarón con Nopales (Mexican Dried Shrimp Patties with Red Chile Sauce and Cactus)

5 (4 ratings)

Today, I'm so excited to share my recipe for Tortitas de Camarón con Nopales, a traditional Mexican dish that is perfect for Lent. Chopped nopales (cactus paddles) are cooked and simmered in a slightly spicy guajillo chile sauce then poured over dried shrimp patties for a deliciously satisfying pescatarian meal.

Print Pin Rate

Yield: 4

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr 5 mins

Ingredients

• ▢ 1 pound cactus paddles, cleaned, spines removed, and chopped
• ▢ 4 cups water
• ▢ ½ white onion
• ▢ 8 dried guajillo chile pods
• ▢ 1 garlic clove
• ▢ 1 tablespoon olive oil
• ▢ salt
• ▢ 1 teaspoon dried oregano
• ▢ 1 tablespoon olive oil
• ▢ 8 eggs
• ▢ 1 cup dried shrimp powder
• ▢ oil for frying
• ▢ cilantro
• ▢ cooked shrimp, optional

Instructions 

• Place diced cactus in a stock pot with 4 cups of water and onion, and bring to a boil. Lower heat to medium and let nopales cook for approximately 20 to 30 minutes. Remove from the heat, discard onion, drain and rinse nopales with cold water and set them aside.
• Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.
• Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for about 10 minutes. Drain cooked pods and allow time to cool down before blending. Discard water.
• Fill blender with 1/2 cup of water, chile pods, garlic, and salt to taste. Blend until smooth. Add more water, if needed.
• Strain sauce through a fine sieve to remove skins and seeds; discard skins and seeds.
• In a stock pot, add olive oil and lightly cook nopales for about 1 minute and add red chile sauce and bring to a boil. Lower heat and simmer on low and add oregano and season with salt.
• Using an electric hand mixer beat the egg whites on high speed until soft peaks form.
• In a separate bowl, mix together the egg yolks and powder shrimp. Carefully fold the egg yolk mixture into the egg whites being careful not to mix too much so the egg whites don’t fall.
• Heat vegetable oil in a large skillet over medium heat. Take a spoonful of the mixture and place it in the hot oil. While cooking mold into a patty using a wooden spoon. Spoon some of the hot oil on the sides of the patties, to cook evenly.
• Fry until golden brown about 2 to 3 minutes each side, turning once. Drain on paper towels. Change paper towels frequently to absorb excess oil.
• Arrange the Tortitas de Camarón on a serving platter and drizzle with red chile sauce with nopales and serve with cilantro and cooked shrimp, if using.

Notes

• This chile sauce is made with guajillo chiles, but feel free to use New Mexico or California. I always have homemade red chile sauce in the freezer for super flavorful meals on the fly. 
• While entirely optional, adding some whole cooked shrimp makes this a heartier and fancier meal.

Calories: 426kcal, Carbohydrates: 11g, Protein: 58g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 1002mg, Sodium: 2251mg, Potassium: 564mg, Fiber: 5g, Sugar: 5g, Vitamin A: 2848IU, Vitamin C: 14mg, Calcium: 494mg, Iron: 7mg

Author: Yvette Marquez

Course: Appetizer, Snack

Cuisine: Mexican

Photography by Jenna Sparks 
Originally published: April 2019.