ginger coconut shrimp crepes

holy damn, these were amazing. i almost feel like i can't take credit for them because they were so delicious. since maine shrimp is in season i felt inspired to buy some, and it's pretty cheap ($5/lb). this definitely has to be the best impromptu dinner i've ever made. i didn't have any cilantro, but it would be an excellent addition/garnish for the crepes.

ginger coconut shrimp:
1 pound shrimp, peeled and deveined
1-2 Tbsp finely chopped ginger, more is better
tamari
1 tbsp minced garlic scapes, or about 2 tsp garlic
chili garlic sauce
coconut milk
1/2 a lime
corn starch

crepes:
~1 cup or less mixed sorghum and pamela's baking mix, or try coconut flour
1 egg
coconut milk and a little water
ground coriander

fry the ginger in oil until it is really cooked through, about 7-10 minutes. add the shrimp and garlic, stir and cook for a minute or so, and then add some coconut milk and a large dash of tamari. continue cooking for a few minutes, add juice from the lime and a small spoonful of chili sauce. cook until the shrimp is done, taste and adjust seasonings for flavor, then remove the shrimp from the pan with a slotted spoon. add a little cornstarch to the liquid in the pan and cook for a minute or two to make it thick, stirring constantly to avoid clumps, then add the shrimp back in.

to make the crepes, add all the ingredients and stir, adding as much liquid as you need to make a thin-ish batter. heat a non-stick skillet and pour the batter in, swirling the pan to evenly distribute it in a thin layer. cook until batter is not runny, then flip. cook on both sides until golden brown.

put the crepes on a plate, add the shrimp, and fold the crepes up neatly. garnish with cilantro.