Corn Shrimp Crepes
Prep time
Cook time
Total time
Serves: 4-6
  • 1 LB easy peel Shrimp
  • ½ Cup GF flour
  • ⅓ Cup organic cornmeal - medium grind
  • ½ t celtic salt
  • 2 T organic coconut oil
  • 1 Cup + 2T organic milk
  • 2 large eggs - room temperature
  1. In a medium bowl combine the flour, cornmeal, and salt.
  2. Stir to combine
  3. Add, 1T melted coconut oil, 1 Cup of milk and 2 eggs
  4. Stir to combine, cover and let stand at least 20 minutes or overnight
  5. Heat a 10" non-stick pan, using a paper towel, lightly grease with coconut oil.
  6. Pour ⅓ Cup of batter into the pan, tilting to spread evenly and cook for approximately 1 minute on each side. Remove the crepe from the pan and stack on a plate. Repeat with the remaining batter, save until ready to use.
  7. Cut your shrimp in half lengthwise (optional) and submerge in your shrimp stock for approximately 2 minutes or until pink -- being careful not to overcook.
  8. Place ½ cup of cooked shrimp in a crepe and fold or wrap like a burrito.
  9. Serve with a little of your favorite sauce -- I like b├ęchamel -- gluten free (of course)
  10. or a Roasted Garlic Ricotta sauce -- yum.
  11. Garnish with chopped chives or crumbled bacon.
Recipe by Living Fit Lifestyle at