Shrimp and seaweed tortillitas recipe – a delicious recipe with flour, salt, parsley, shrimp, olive oil, lemon wedges. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a bowl, combine the flour with the water and stir.
2
Add all the remaining ingredients except the olive oil and lemon.
3
When they are all incorporated, the batter should be similar to the consistency of crepe batter just thin enough to pour.
4
In a frying pan over medium-high heat, add about 1cm ( 1/2in) of oil.
5
When the oil is very hot (test by dropping in a small spoonful of batter in the oil; it should sizzle), add the batter to the oil in 1-tablespoon portions, taking care not to crowd the pan.
6
Fry in batches if necessary.
7
Cook until golden brown and crispy at the edges (about 3 minutes), turning once halfway through.
8
Remove the tortillitas from the pan with a slotted spoon, onto a plate lined with kitchen paper.
9
Transfer to a small platter and serve hot with lemon wedges on the side.
691
kcal
Calories
26
g
Fat
86
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 350 g (12.3oz) plain flour, 475 ml (16.7fl oz) water, 1.5 tsp salt, 3 tbsp chopped parsley, and more.
Yes, Shrimp and seaweed tortillitas recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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