Shrimp Tapioca Crepes
Ingredients
- Tapioca crepes
- 2 tablespoons vegetable oil
- 1-2 tablespoon minced garlic cloves
- 12 large shrimps raw, fresh or thawed, shelled and deveined
- 1 pinch salt
- 1 pinch ground black pepper
- 1 pinch ground cumin
- Juice of ½ lime plus 4 lime wedges to serve with crepes
- 2 tablespoons palm oil optional
- 1 cup Mixed leaves
- ¼ cup shredded purple cabbage optional
- 4 cherry tomatoes halved
- 2 tablespoons chopped 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
Nutrition
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