Luisa Osborne’s Shrimp Pancakes

This image courtesy of Joseph DeLeo

The Osborne family, famed for their fine sherry, arrived in Spain from England at the end of the eighteenth century and established Bodegas Osborne, today among the oldest and most prestigious sherry companies in Spain. Although many sherry companies in the city of Jerez in southwestern Spain bear the names of Englishmen, over the centuries the families have become very Spanish, although they never forget their English roots. So when Luisa Osborne set out to write a cookbook, her recipes were for the most part Spanish, such as this outstanding recipe for shrimp pancakes, so typical in this part of Spain. This version includes the shrimp shells, which give additional shrimp flavor and extra crispness to the pancakes.

20 pancakes

Cooking Methodpan-frying


Total Timeunder 2 hours

OccasionCasual Dinner Party, Cocktail Party, game day

Recipe Coursehors d'oeuvre, side dish

Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free

Mealbrunch, dinner

Taste and Textureherby, hot & spicy, savory, sweet

Type of Dishpancakes


  • Kosher or sea salt
  • ¼ pound very small shrimp in their shells
  • 2 tablespoons minced onion
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh parsley
  • 1/8 teaspoon sweet paprika, preferably Spanish smoked
  • ½ cup flour
  • Mild olive oil for frying


  1. Bring to a boil in a small saucepan about 1 cup water with ½ teaspoon salt. Add the shrimp and cook briefly until just opaque. Remove with a slotted spoon and measure the liquid to ½ cup plus 2 tablespoons (boil down if there is more). Transfer the liquid to a bowl and cool.

  2. Chop the shrimp with their shells into approximately 1/8-inch pieces. Add to the cooled liquid with the onion, garlic, parsley, paprika, flour, and salt to taste and stir until smooth. Let sit for 1 hour at room temperature. The mixture should have the consistency of a thin pancake batter.

  3. Pour the oil to a depth of ¼ inch into a large skillet and heat to the smoking point. Drop the batter by the tablespoon into the oil, spreading and pricking with the edge of a spoon into thin, lacy-textured pancakes. Fry until golden, then flip them over to brown the other side. Drain on paper towels. Keep warm in a 200°F oven while preparing the rest of the pancakes. Transfer to a platter and serve.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

so you eat the shrimp with the shells on in the pancake?


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password