Tortillitas de Gambas Recipe: Andalusian Shrimp Fritters 2026

Tortillitas de gambas are thin, golden shrimp fritters from Andalusia, the kind of tapa that disappears from the plate almost as fast as you can fry them. Chopped shrimp are folded into a light chickpea flour batter with scallion, garlic and fresh parsley, then spooned into hot olive oil until crisp at the edges.

What makes them special is the homemade shrimp fumet: the heads and shells are simmered briefly to build a quick stock that gives the batter a deep seafood flavor. It is a small extra step that turns a handful of everyday ingredients into something genuinely memorable.

They come together in about half an hour, which makes them ideal for tapas night, a casual starter, or a light dinner with a green salad on the side. Serve them hot and watch them vanish.

Ingredients for Tortillitas de Gambas

This makes 6 servings as a tapa or starter.

• 240 g shrimp
• 1 tablespoon extra virgin olive oil
• 200 ml water
• 1 scallion
• 1 garlic clove
• 1 tablespoon fresh parsley
• 100 g chickpea flour (or a mix of 2 parts wheat flour and 1 part chickpea flour)
• Salt
• Mild olive oil (for frying)

How to Make Tortillitas de Gambas Step by Step

1. Peel the Shrimp and Make the Fumet

Peel 240 g of shrimp. With the heads and shells we are going to make a fumet. To do this, first brown them in a pot with 1 tablespoon of extra virgin olive oil, then add 200 ml of water and boil them for 10 minutes. Let it cool while you chop the shrimp, 1 scallion, 1 garlic clove and 1 tablespoon of fresh parsley.

2. Mix the Chickpea Flour with the Fumet

In a bowl, mix the prepared fumet with 100 g of chickpea flour until you get a mixture that is not too thick. Another very typical option in Andalusia is to use a mix of 2 parts wheat flour and 1 part chickpea flour for the batter. This way you will get lighter fritters with a less intense chickpea flour flavor.

3. Add the Scallion, Garlic and Parsley

To give the tortillitas de gambas flavor we add scallion, chopped garlic and parsley. With these ingredients and the freshly made fumet, we are going to get fritters with an exceptional flavor. Add the chopped scallion, garlic clove and parsley to the mixture.

4. Fold in the Shrimp and Season

Add the chopped shrimp and mix. Season with salt to taste. It is important that the batter for the fritters ends up thin, not too thick, but not too liquid either. To get the exact consistency, it is best to add the liquid little by little so you can adjust the texture of the batter.

5. Fry the Fritters in Hot Oil

Heat enough olive oil in a skillet (we are looking for a layer of oil about 2 cm deep) and add portions of the batter, spreading it so the fritters come out thin. Fry them until they are golden on one side.

6. Flip and Brown the Other Side

Brown the fritters on one side, flip them and brown them on the other side.

7. Drain on Paper Towels

Let the tortillitas de gambas drain on paper towels so they lose the excess oil.

8. Serve Them Freshly Made

Tortillitas de gambas are served freshly made as a tapa, or you can also pair them with a green salad if you serve them as a light dinner.

Tips for the Best Tortillitas de Gambas

Get the Batter Consistency Right

The batter should be thin, not too thick, but not too liquid either. Add the fumet little by little so you can adjust the texture, and spread each portion in the pan so the fritters stay thin and crisp.

Choose Your Flour

For the batter we used chickpea flour entirely, since we like the result better that way and it means people with celiac disease or who do not eat gluten can enjoy them. However, these fritters can also be made with a mix of wheat flour and chickpea flour.

Build Flavor with the Fumet

Adding scallion, chopped garlic and parsley gives the fritters flavor. Along with the freshly prepared fumet, these ingredients are what give the tortillitas an exceptional taste, so do not skip simmering the shrimp heads and shells.

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