Soak dried shrimp in warm water for 15 minutes, then drain well and pat dry with paper towels. Roughly chop the shrimp and set aside.

Prepare the spring salsa by combining diced tomatoes, jalapeño, onion, garlic, lime juice, half of the cilantro, and a pinch of salt in a bowl. Refrigerate until serving.

In a large bowl, beat egg whites with an electric mixer until stiff peaks form, about 3-4 minutes.

In a separate bowl, whisk egg yolks with flour, baking powder, salt, and pepper until smooth.

Gently fold the egg yolk mixture into the beaten egg whites, being careful not to deflate the batter.

Fold in the chopped dried shrimp, cooked nopales, and remaining cilantro until evenly distributed.

Heat vegetable oil in a large skillet over medium-high heat to 175°C (350°F). Test oil readiness by dropping a small amount of batter - it should sizzle immediately.

Using a large spoon, carefully drop portions of the shrimp batter into the hot oil, flattening slightly to form 7-8cm patties.

Fry tortitas for 2-3 minutes per side until golden brown and cooked through, ensuring internal temperature reaches 74°C (165°F) for food safety.

Remove tortitas with a slotted spoon and drain on paper towels. Sprinkle with dried oregano while still warm.

Serve the crispy tortitas de camarón immediately with the fresh spring salsa on the side and lime wedges for garnish.