Shrimp Tapioca Crepes
“Tapioca is how we call a sort of “crêpe” made out of manioc or cassava starch. It’s a very common street food in Brazil’s North and Northeast regions, and cherished in almost every home. It’s also called “beiju”, and it was created by the indigenous people who lived in Brazil before Portuguese colonization.Tapioca crêpes are extremely simple to make. And it basically requires only three ingredients: tapioca flour, fresh coconut, and salt. Shrimp tapioca crêpes are a quick and easy glúten-free dish made from 3-ingredient filled with flavorful sautéed shrimp and vegetables. It can be served for lunch/dinner or as a snack.”
Bon appetit!!
Antonio Seabra
Shrimp Tapioca Crepes
Rated 5 stars by 1 users
Category
Dinner, Main Dish
Servings
4
Prep Time
17 minutes
Cook Time
9 minutes
Calories
149
Author:
Antonio Seabra
“Tapioca is how we call a sort of “crêpe” made out of manioc or cassava starch. It’s a very common street food in Brazil’s North and Northeast regions, and cherished in almost every home. It’s also called “beiju”, and it was created by the indigenous people who lived in Brazil before Portuguese colonization.Tapioca crêpes are extremely simple to make. And it basically requires only three ingredients: tapioca flour, fresh coconut, and salt. Shrimp tapioca crêpes are a quick and easy glúten-free dish made from 3-ingredient filled with flavorful sautéed shrimp and vegetables. It can be served for lunch/dinner or as a snack.”
Bon appetit!!
Antonio Seabra
Ingredients
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• Tapioca Crepes.
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• 2 Tablespoons Vegetable Oil.
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• 1-2 Tablespoon Minced Garlic Cloves.
• 12 Large Shrimps Raw, Fresh Or Thawed, Shelled And Deveined.
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• 1 Pinch Salt.
• 1 Pinch Ground Black Pepper.
• 1 Pinch Ground Cumin.
-
• Juice Of 1/2 Lime Plus 4 Lime Wedges To Serve With Crepes.
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• 2 Tablespoons Palm Oil Optional.
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• 1 Cup Mixed Leaves.
• 1/4 Cup Shredded Purple Cabbage Optional.
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• 4 Cherry Tomatoes Halved.
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• 2 Tablespoons Chopped Cilantro Or Parsley.
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1 Bottle Of Guarana.
Directions
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 1/4 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).
Nutrition
Calories 149, Carbs 2 grams, Protein 4 grams, Fat 14 grams, Saturated Fat 9 grams, Cholesterol 45 milligrams, Sodium 156 milligrams
