Today I’m excited to share a recipe for Tortitas de Camarón con Nopales, a traditional Mexican dish that’s perfect for Lent. Chopped nopales (cactus paddles) are cooked and simmered in a mildly spicy guajillo chile sauce, then spooned over light dried-shrimp patties for a satisfying pescatarian meal.
What are Tortitas de Camarón?
Tortitas literally means “small cakes,” but in practice they resemble fritters. These can be made from many ingredients—potatoes, corn, or, as here, dried shrimp. The dried shrimp are ground into a powder, whipped with eggs, and pan-fried into airy patties that soak up sauce beautifully.
I grew up in El Paso and my mother ran a neighborhood grocery where dried shrimp and ground shrimp powder were common Lenten purchases. I learned this family-style method from friends who make very similar tortitas: the result is a delicate, slightly crisp patty with an interior texture that absorbs the red chile and nopales sauce.
Why You’ll Love This Recipe
Because many observe meatless Fridays during Lent, seafood often replaces meat. This recipe uses dried shrimp powder, making it affordable and pantry-friendly—dried shrimp needs no refrigeration. It’s also flavorful, simple to prepare, and fits several dietary needs.
- Fewer than 10 ingredients—most are pantry staples you may already have.
- Quick & easy—about 20 minutes active time; total time is modest if you use a pre-made red chile sauce.
- Allergen-friendly—naturally gluten-free, dairy-free, soy-free, and nut-free.
Ingredients & Substitutions
You only need a handful of ingredients. Key items and sensible swaps:
- Nopales (cactus paddles) — trimmed, cleaned, and chopped. Available at Mexican mercados.
- White onion — for a firmer cooked texture; yellow onion works fine as a substitute.
- Red chile sauce — traditionally made with guajillo chiles; New Mexico or California chiles work too. Homemade sauce can be frozen for quick meals.
- Dried oregano — Mexican oregano is preferred if available.
- Olive oil — or any everyday cooking oil.
- Eggs — separated so whites can be whipped for lightness.
- Dried shrimp powder — the primary binder and flavoring; it acts like a gluten‑free flour.
- Neutral frying oil — high smoke-point oil such as canola, avocado, or peanut oil.
- Cilantro — for finishing freshness.
- Cooked shrimp — optional, to make the dish heartier.
How to Make Tortitas de Camarón con Nopales
Step 1: Cook the nopales. Place chopped cactus in a stockpot with 4 cups of water and half an onion. Bring to a boil, then lower the heat to medium and simmer 20–30 minutes. Remove from heat, discard the onion, drain, rinse nopales with cold water, and set aside.
Step 2: Make the guajillo chile sauce. Remove stems, seeds, and veins from the dried chiles and rinse. Cover with water in a pot, bring to a boil, then simmer 8–10 minutes until softened. Drain and let cool. Blend the softened chiles with 1/2 cup water, garlic, and salt to taste until smooth. Strain through a fine sieve to remove skins and seeds.
Step 3: Simmer nopales in the sauce. In a pot, heat 1 tablespoon olive oil and sauté the drained nopales briefly, about 1 minute. Add the strained red chile sauce, bring to a boil, then simmer on low. Stir in oregano and season with salt.
Step 4: Prepare the shrimp patty mixture. Beat the egg whites with an electric mixer on high until soft peaks form. In another bowl, combine the egg yolks with the dried shrimp powder. Fold the yolk-and-shrimp mixture gently into the whipped whites, taking care not to deflate them.
Step 5: Fry the patties. Heat neutral oil in a large skillet over medium heat (350–375°F / 175–190°C is ideal). Drop spoonfuls of the mixture into the hot oil and shape into patties with a wooden spoon while they cook. Spoon hot oil over the sides so they cook evenly. Fry 2–3 minutes per side, until golden brown. Drain on paper towels.
Step 6: Plate and serve. Arrange the tortitas on a platter, spoon the red chile sauce with nopales over them, and garnish with cilantro and cooked shrimp if desired.
Expert Tips
- Separate eggs while cold to keep the yolks intact, then let the whites come to room temperature so they whip up faster.
- Keep frying oil at 350–375°F—too cool and the tortitas absorb oil and become soggy; too hot and they brown before cooking through.
Frequently Asked Questions
No. Mexican dried shrimp is milder than Asian shrimp paste and they are not interchangeable in recipes.
Dried shrimp powder (or whole dried shrimp processed into powder) is the base for these shrimp tortitas. Dried shrimp also adds depth to soups and sauces and can be used as a thickening, savory ingredient in salsas and broths.
More Nopales Recipes
- Huevo con Nopales en Chile Colorado
- Ensalada de Nopales Asados (Grilled Cactus Paddle Salad)
- Nopales con Huevo
- Licuado de Nopal (Cactus Smoothie)
More Mexican Shrimp Dishes
- Coctel de Camarones (Mexican Shrimp Cocktail)
- Camarones a la Diabla (Deviled Shrimp)
- Shrimp Ceviche Tostadas with Avocado Crema
- Spicy Shrimp Tortas
- Camarones a la Mexicana (Ranchero Style Shrimp)
If you make this Tortitas de Camarón, please let me know by leaving a rating and a comment. I love seeing photos—tag your dish on social media with #muybuenocooking.
Recipe: Tortitas de Camarón con Nopales
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 (for the sauce)
- Salt, to taste
- 1 teaspoon dried oregano
- 1 tablespoon olive oil (for cooking)
- 8 eggs
- 1 cup dried shrimp powder
- Oil for frying
- Cilantro, for garnish
- Cooked shrimp, optional
Instructions
- Place diced cactus in a stockpot with 4 cups water and the onion. Bring to a boil, lower heat, and simmer 20–30 minutes. Remove from heat, discard the onion, drain, rinse nopales with cold water, and set aside.
- Remove stems, seeds, and veins from the chiles and rinse. Cover with water in a pot, bring to a boil, then simmer about 10 minutes until soft. Drain and cool.
- Blend the chiles with ½ cup water, garlic, and salt until smooth. Strain through a fine sieve to remove skins and seeds.
- In a pot, heat 1 tablespoon olive oil and lightly cook the drained nopales about 1 minute. Add the red chile sauce, bring to a boil, then reduce heat to low and simmer. Stir in oregano and season with salt.
- Beat the egg whites on high speed until soft peaks form. In a separate bowl, mix the egg yolks with the dried shrimp powder. Carefully fold the yolk mixture into the whipped whites, keeping the batter light and airy.
- Heat frying oil in a large skillet over medium heat. Drop spoonfuls of the mixture into the hot oil and shape into patties with a wooden spoon. Spoon hot oil over the sides to cook evenly. Fry 2–3 minutes per side until golden brown. Drain on paper towels.
- Arrange the tortitas on a serving platter, spoon the red chile sauce with nopales over them, and garnish with cilantro and cooked shrimp if using.
Notes
- The chile sauce here uses guajillo chiles, but New Mexico or California chiles are fine alternatives. Homemade red chile sauce freezes well for quick meals.
- Adding whole cooked shrimp is optional but makes the dish more substantial.
Nutrition (approx.)
Calories: 426 | Carbohydrates: 11 g | Protein: 58 g | Fat: 18 g | Cholesterol: 1002 mg | Sodium: 2251 mg
Nutrition is automatically calculated and should be used as an approximation.
Photography by Jenna Sparks