Shrimp tapioca crepes are a quick and easy gluten-free dish made from 3-ingredeint tapioca crepes filled with flavorful sauteed shrimp and vegetables. It can be served for lunch/dinner or as a snack.
12largeshrimpsraw, fresh or thawed, shelled and deveined
1pinchsalt
1pinchground black pepper
1pinchground cumin
Juice of ½ limeplus 4 lime wedges to serve with crepes
2tablespoonspalm oiloptional
1cupMixed leaves
¼cupshredded purple cabbageoptional
4cherry tomatoeshalved
2tablespoonschopped cilantro or parsley
Instructions
Prepare the tapioca crepes according to the directions in the RECIPE. Please, double the tapioca crepe recipe in order to prepare 4 crepes. When they are ready, spread only a bit of salted butter on top.
To prepare the shrimp, pat them dry and reserve. Heat the oil in a large, non-stick skillet over medium heat and cook the garlic for about 30 seconds. Add the shrimp and let cook until color changes to a light pink, about 2-3 minutes.
Season with salt, pepper and cumin, swirling the pan to combine. Then, add the lime juice and then the palm oil, if desired, swirling/stirring until incorporated. Remove skillet from the heat.
Place tapioca crepes on a serving plate/ paper basket, top each with about ¼ cup of mixed leaves and about 1 Tablespoon of shredded purple cabbage per crepe if desired. Top with 2 cherry tomato halves as well as 3 sautéed shrimp per crepe.
Sprinkle a bit of cilantro or parsley on top of each and serve immediately while still warm. Serve shrimp tapioca crepes with a wedge of lime to squeeze over the filling, along with your favorite beer, or guaraná soda (or Ginger Ale). Enjoy!
Recipe Notes
NOTE that the calories don't include the tapioca crepes.
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