15-Min Crispy Shrimp Crepes
Golden, sizzling rice flour crepes stuffed with shrimp and fresh herbs, served with crispy rice paper, cucumber, green mango, and fish sauce dip. No oven, no fuss—just pan-fried goodness.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 24g
Ingredients
- ¾ cup rice flour
- ½ lb shrimp, peeled and patted dry
- ¾ cup coconut milk
- 3 tbsp fish sauce
- ½ cup fresh herbs (mint, cilantro, dill), chopped
- 1 set rice paper wrappers, sliced cucumbers, shredded green mango, for serving
Instructions
- 1
Whisk rice flour, coconut milk, 1 tbsp fish sauce, and 1/2 cup water until smooth.
- 2
Heat oil in a 10-inch nonstick skillet over medium-high until shimmering, about 90 seconds.
- 3
Pour 1/3 of batter into skillet, tilting to spread thin. Cook 2 minutes until edges curl and brown.
- 4
Scatter shrimp and fresh herbs onto crepe. Fold in half, press gently, cook 1 minute until shrimp just turns pink.
- 5
Slide crepe onto a plate. Mix remaining fish sauce with 2 tbsp water for dipping sauce.
- 6
Serve crepe with rice paper, cucumber slices, green mango, and dipping sauce alongside.
Tools you’ll need
- 10-inch nonstick skillet
- whisk
- measuring cups and spoons
- spatula
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