Tortillitas de camarones are shrimp fritters from the province of Cádiz in Andalusia, Spain.

They are made with a batter of wheat flour, chickpea flour, water, onion (alternatively shallot or scallion), parsley, shrimp, salt and pepper.

The batter is then fried on both sides in a pan with plenty of olive oil.

In Andalusia the shrimp species Palaemon longirostris is typically used, for which camarón is the local name.

A different species of shelled shrimp can serve as a substitute, but without Palaemon longirostris the taste of the dish will be different.