Spicy Shrimp Tortillitas with Mango Mayonnaise

By • September 19, 2012 9 Comments

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Author Notes: Tortillitas are tiny Spanish pancakes featuring shrimp, scallion and herbs. You can find a recipe for the “basic version” in Mark Bittman’s New York Times article “Simplicity From Spain: Tiny Seafood Pancakes”, while Paula Wolfert offers the more adventurous “Los Remos’s Shrimp and Seaweed Fritters” in her book “The Slow Mediterranean Kitchen". The flavors in this recipe are somewhat bolder than in traditional tortillitas, and there is definitely more than a touch of heat. Those who are not fans of hot peppers can adjust the flavors accordingly.

p.s. Most of the tortillitas recipes call for the equal amounts of chickpea and regular flour. You could also change it and use only the chickpea flour, which contains no gluten, this will produce crispier and more fragile tortillitas.

Makes 45-50 tortillitas

  • 8 ounces shrimp, shelled and cleaned
  • 7 scallions
  • 4 garlic cloves
  • 1/2 habanero pepper, seeds removed
  • 1 jalapeno pepper, seeds removed
  • 1/2 teaspoon red pepper flakes
  • 1 cup chickpea flour
  • 1 cup all purpose flour
  • Juice of two limes, plus another two limes for serving
  • Finely grated zest of one lime
  • 1/2 teaspoon parsley, finely chopped
  • 1 cup mango juice
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1/4 teaspoon Dijon mustard
  • Oil for frying
  • Salt
  1. Put the shrimp in a food processor, add the scallion, garlic, habanero, jalapeno, lime zest and salt, and pure. Reserve ½ teaspoon of the lime juice, and add the rest to the shrimp mixture. Add both flours, about four cups of water, and parsley, and process until combined in a thin batter. Pour the batter into a bowl and refrigerate for 3-6 hours.
  2. In the meantime, pour the mango juice into a small skillet or saucepan, and bring to boil over medium heat. Lower the heat and simmer until the juice is very thick and reduced to about 1 ½ tablespoons. Let it cool completely.
  3. In a small bowl, combine the mayonnaise, sour cream, mustard, reserved lime juice and mango reduction. Mix well and leave in the refrigerator.
  4. About an hour before frying, let the batter come to room temperature. The batter should be very thin -- to check if it is the right consistency, lift a spoonful; it should fall back into the bowl in a steady stream. If the batter is too tick, add more water.
  5. In a frying pan heat the oil. Drop a heaping tablespoon of the batter into oil and fry until dark golden and very crisp, turning once. Place the fritters on a paper towel to absorb excess oil.
  6. Serve right away with the mango mayonnaise and lime wedges.

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