Shrimp Scampi Crepes combine delicate French crepes with a garlicky, lemon-kissed shrimp filling. This fusion dish feels special yet is surprisingly simple to prepare. The tender crepes and plump shrimp create a luxurious texture perfect for any occasion.
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Why You’ll Love This Shrimp Scampi Crepes
- Unforgettable flavor: Delicate crepes meet bold, garlicky scampi.
- Approachable & easy: Simple components and quick assembly.
- Versatile for any meal: Perfect for brunch, lunch, or dinner.
- Magical texture: Soft crepes contrast with firm, succulent shrimp.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp unsalted butter, melted, plus more for cooking
- 1/4 tsp fine sea salt
For the Shrimp Scampi Filling:
- 450 g large raw shrimp, peeled and deveined
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 4-5 large garlic cloves, minced
- 60 ml dry white wine (like Sauvignon Blanc)
- Juice of 1 lemon, plus zest for garnish
- 2 tbsp fresh parsley, chopped
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Tools: A good non-stick skillet or crepe pan (8 or 10-inch is ideal), a blender, a medium bowl, and a separate large skillet for the filling.
Notes: Don’t skip the white wine—it adds crucial depth. Fresh, high-quality shrimp makes all the difference.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 25 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Get your shrimp right. I highly recommend using raw, peeled, and deveined shrimp for the best texture and flavor. If they’re frozen, just make sure to thaw them completely in the refrigerator overnight and pat them very dry with paper towels before cooking. This ensures a good sear instead of a steam.
- Don’t rush the crepe batter. The secret to tender, non-rubbery crepes is letting the batter rest. After you blend it, let it sit for at least 15-20 minutes at room temperature. This allows the flour to fully hydrate and the gluten to relax, which gives you that beautifully delicate texture.
- Mise en place is your best friend. Have all your scampi ingredients measured and ready to go before you start cooking the filling. The process moves quickly once the garlic hits the pan, and you don’t want it to burn while you’re frantically juicing a lemon.
- Embrace the non-stick pan. For crepe beginners, a good non-stick skillet is a game-changer. It gives you the confidence to swirl and flip without the fear of a sticky disaster. A little butter between each crepe keeps them golden and perfect.
How to Make Shrimp Scampi Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and has the consistency of heavy cream. You shouldn’t see any lumps. Let the batter rest on the counter while you prepare the filling ingredients. This resting period is non-negotiable for perfect crepes.
Step 2: Cook the Crepes. Heat your non-stick skillet or crepe pan over medium heat. Add a tiny knob of butter and swirl to coat the pan. Pour about 1/4 cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges look set and the bottom is lightly golden. Use a thin spatula to carefully flip the crepe and cook for another 30-45 seconds on the other side. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go.
Step 3: Prepare the Shrimp. While the crepe batter is resting, pat your shrimp completely dry with paper towels. This is the single most important step for getting a beautiful sear instead of boiling them. Season the shrimp generously with salt and black pepper on both sides.
Step 4: Cook the Scampi Filling. In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat. Once the butter is foaming, add the shrimp in a single layer. Don’t crowd the pan—cook in batches if needed. Sear for about 1-2 minutes per side, just until they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.
Step 5: Create the Sauce. Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using). Cook for just 30-60 seconds, stirring constantly, until the garlic is fragrant. You’ll notice the aroma is incredible, but be careful not to let it brown or it will turn bitter. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the sauce simmer for 2-3 minutes until it reduces slightly and looks glossy.
Step 6: Combine and Finish. Return the cooked shrimp to the skillet, along with any accumulated juices. Toss everything together to coat the shrimp in the glorious sauce. Turn off the heat and stir in most of the chopped parsley. Taste the sauce and adjust seasoning with more salt or a squeeze of lemon if needed.
Step 7: Assemble the Crepes. Lay a crepe flat on a plate. Spoon a generous portion of the shrimp scampi filling onto one half of the crepe. You can drizzle a little extra sauce over the top. Gently fold the crepe in half, and then fold it in half again to form a quarter-circle shape. Repeat with the remaining crepes and filling.
Step 8: Garnish and Serve. Plate your beautiful crepes and spoon any remaining sauce from the skillet over the top. Finish with a final sprinkle of the remaining fresh parsley and a little lemon zest for a burst of fresh color and aroma. Serve immediately while everything is warm and fabulous.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 2 days.
- Freezer: Freeze crepes and filling separately for up to 3 months.
- Reviving: Reheat gently in a 150°C oven until warmed through.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil cuts through the richness of the crepes beautifully.
- Roasted asparagus with parmesan — The earthy, savory flavor of asparagus is a classic partner for shrimp and adds a lovely green vegetable component to the plate.
- Garlic herb roasted potatoes — For a heartier meal, these crispy potatoes continue the garlic theme and are just downright delicious for soaking up any extra scampi sauce.
Drinks
- A crisp Sauvignon Blanc — The same wine you used in the sauce will pair perfectly, echoing those citrus and herbal notes and cleansing the palate between bites.
- Sparkling water with lemon — A non-alcoholic option that provides a refreshing, bubbly contrast to the rich, buttery dish without competing with the delicate flavors.
- A light Pinot Grigio — If you prefer something a little less acidic than Sauvignon Blanc, this is a fantastic alternative that’s still crisp and clean.
Something Sweet
- Lemon sorbet — A scoop of bright, tart sorbet is the perfect palate-cleanser and a light, refreshing way to end the meal on a citrusy high note.
- Dark chocolate truffles — For a complete contrast, a few bites of rich, dark chocolate provide a decadent, bittersweet finish that complements the meal wonderfully.
- Fresh berry compote over vanilla ice cream — The sweet-tart berries and cool cream are a simple, crowd-pleasing dessert that feels special without much effort.
Top Mistakes to Avoid
- Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery and tough if left on the heat for too long. The moment they curl into a “C” shape and turn opaque, they’re done. I’ve messed this up before too, and it’s a real shame.
- Using a batter that hasn’t rested. Skipping the resting time for your crepe batter will result in tough, chewy crepes that are difficult to work with. The patience is truly worth it for that delicate, tender texture.
- Burning the garlic. Garlic goes from fragrant and golden to bitter and burnt in a matter of seconds. Keep the heat medium-low when you add it to the pan and stir constantly. If it burns, it’s best to start that part over.
- Crowding the pan when searing the shrimp. If you pile all the shrimp in at once, they’ll steam instead of sear. Give them space! Cook in batches if your skillet isn’t large enough to hold them in a single layer.
Expert Tips
- Tip: For ultra-thin, lacy crepes, use a crepe spreader. After you pour the batter into the center of the hot pan, quickly use the spreader in a circular motion to thin it out to the edges. It gives you professional-level results with very little practice.
- Tip: Make the crepes ahead of time! They stack and freeze beautifully. Just place sheets of parchment paper between them, seal in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before gently re-warming in a skillet.
- Tip: Add a splash of heavy cream to the scampi sauce for an extra-luxurious, velvety texture. Stir in a tablespoon or two at the very end, after you’ve returned the shrimp to the pan, for a truly decadent twist.
- Tip: If you don’t have a blender, a large bowl and a whisk work just fine for the crepe batter. Just be sure to whisk vigorously until the batter is completely smooth and free of any flour pockets.
FAQs
Can I make this recipe without alcohol?
Absolutely! The wine adds acidity and depth, but you can easily substitute it with an equal amount of low-sodium chicken or vegetable broth. To mimic the wine’s tang, add an extra teaspoon of fresh lemon juice to the sauce. It will still be wonderfully flavorful.
What’s the best way to reheat leftover Shrimp Scampi Crepes?
The key is gentle reheating to prevent the shrimp from getting tough. I recommend using an oven preheated to 150°C. Place the assembled crepes in a baking dish, cover loosely with foil, and warm for about 10-15 minutes. The microwave can make the crepes soggy and overcook the shrimp, so the oven is your best bet.
Can I use pre-cooked shrimp?
You can, but the result won’t be quite as good. Pre-cooked shrimp are already, well, cooked, so they can’t absorb the flavors of the sauce in the same way and tend to be less juicy. If you must use them, add them to the pan at the very last second, just to warm through, to avoid making them rubbery.
My crepes keep tearing. What am I doing wrong?
This usually happens for one of two reasons. First, the batter might be too thick—it should be the consistency of cream, so add a tablespoon more water or milk if needed. Second, you might be flipping them too early. Wait until the surface looks matte and the edges are lightly browned and lift easily from the pan.
How can I tell when the shrimp are perfectly cooked?
Look for visual and textural cues. Raw shrimp are gray and translucent. Perfectly cooked shrimp will be pink and opaque all the way through and will have curled into a loose “C” shape. If they curl into a tight “O,” they are almost certainly overcooked. They should feel firm but still springy to the touch.
Shrimp Scampi Crepes
Learn how to make elegant Shrimp Scampi Crepes with this easy recipe. Perfect for brunch or a special dinner. Get the step-by-step guide now!
Ingredients
For the Crepes:
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp unsalted butter (melted, plus more for cooking)
-
1/4 tsp fine sea salt
For the Shrimp Scampi Filling:
-
450 g large raw shrimp (peeled and deveined)
-
3 tbsp unsalted butter (divided)
-
1 tbsp olive oil
-
4-5 large garlic cloves (minced)
-
60 ml dry white wine (like Sauvignon Blanc)
-
Juice of 1 lemon (plus zest for garnish)
-
2 tbsp fresh parsley (chopped)
-
1/4 tsp red pepper flakes (optional)
-
Salt and black pepper (to taste)
Instructions
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In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and has the consistency of heavy cream. You shouldn’t see any lumps. Let the batter rest on the counter while you prepare the filling ingredients. This resting period is non-negotiable for perfect crepes.01
-
Heat your non-stick skillet or crepe pan over medium heat. Add a tiny knob of butter and swirl to coat the pan. Pour about 1/4 cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges look set and the bottom is lightly golden. Use a thin spatula to carefully flip the crepe and cook for another 30-45 seconds on the other side. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes as you go.02
-
While the crepe batter is resting, pat your shrimp completely dry with paper towels. This is the single most important step for getting a beautiful sear instead of boiling them. Season the shrimp generously with salt and black pepper on both sides.03
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In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat. Once the butter is foaming, add the shrimp in a single layer. Don’t crowd the pan—cook in batches if needed. Sear for about 1-2 minutes per side, just until they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.04
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Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using). Cook for just 30-60 seconds, stirring constantly, until the garlic is fragrant. You’ll notice the aroma is incredible, but be careful not to let it brown or it will turn bitter. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the sauce simmer for 2-3 minutes until it reduces slightly and looks glossy.05
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Return the cooked shrimp to the skillet, along with any accumulated juices. Toss everything together to coat the shrimp in the glorious sauce. Turn off the heat and stir in most of the chopped parsley. Taste the sauce and adjust seasoning with more salt or a squeeze of lemon if needed.06
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Lay a crepe flat on a plate. Spoon a generous portion of the shrimp scampi filling onto one half of the crepe. You can drizzle a little extra sauce over the top. Gently fold the crepe in half, and then fold it in half again to form a quarter-circle shape. Repeat with the remaining crepes and filling.07
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Plate your beautiful crepes and spoon any remaining sauce from the skillet over the top. Finish with a final sprinkle of the remaining fresh parsley and a little lemon zest for a burst of fresh color and aroma. Serve immediately while everything is warm and fabulous.08
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