Cook up fool-proof tender shrimp in just minutes with these easy Creole Shrimp Foil Packets! Perfect for the oven or grill, these little foil packets make it possible to add spicy, scampi-style shrimp to your list of quick, go-to meals. And with little to no clean up, it really is possible to eat like your on vacation right in your own backyard!
What You Need to Make Spicy Creole Shrimp Foil Packets
- large shrimp
- butter
- creole seasoning
- lemon
- bay leaves
- parsley
- aluminum foil
Foil packets really are one of the 7 wonders of the cooking world. By their very nature, they create perfect little parcels where flavors meld together, juices simmer and steam plumps and tenderizes. Open them up and aromas burst forth with promises of the deliciousness to come. But all that build up leads to one of the easiest clean ups around- crumple and toss it. What could be better?
In this recipe, sweet gulf shrimp plump up tender and pink as they steam in plenty of butter and lemon. And the signature creole seasoning guarantees lots of garlic and spices for just the right amount of kick. Have eaters that like it more or less spicy than others? That’s another beauty of the foil packet. Add a few extra red pepper flakes for one or less creole seasoning for another. It’s easy to cook up quick & easy shrimp that’ll keep everyone happy!
Other Shrimp & Louisiana style recipes you’ll love
- Louisiana Dirty Rice
- Million Dollar Shrimp & Crab Dip
- Easy Louisiana Gumbo with Green Chile Rice
- The Mini Natchitoches Meat Pie
- Easy Homemade Cocktail Sauce & Shrimp Platter
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Creole Shrimp Foil Packets
Equipment
- aluminum foil
Ingredients
- 2 lbs large raw shrimp, cleaned & de-veined
- 2 lemons
- 4 Tbsp butter
- 4 teaspoon all purpose creole seasoning
- 4 bay leaves
- parsley for garnish
Instructions
- Prepare creole seasoning according to linked recipe. Set aside.
- Tear 4 sheets of aluminum foil, 16 inches long each.
- Cut one lemon into quarters. Slice the other lemon, then halve the slices.
To Create One Foil Packet
- Place 18 - 20 shrimp, nesting in one another but not overlapping, in the center of a foil sheet. Divide 1 tablespoon of butter into smaller pats and evenly space over the shrimp. Sprinkle 1 teaspoon of creole seasoning over shrimp. Squeeze juice of a quarter lemon over shrimp, careful to remove any seeds.Place a half lemon slice and 1 bay leaf atop shrimp.Fold foil to create a packet by bringing sides up and folding down 2 folds and then rolling ends in.Repeat to create 4 packets in all.
- Bake in a preheated 375° Fahrenheit oven or heated grill for 7-10 minutes. Garnish with chopped parsley & serve shrimp in packets.
It’s Easy to Make & Serve Creole Shrimp Foil Packets
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Can I use Cajun seasoning instead of creole seasoning? Recipe looks very good. Anxious to try it
Hi, Jerry! You sure can; it will be delicious! Can’t wait to hear about it.
Stacy this looks easy peasy. Could you make these pack in the morning and refrigerate until evening? Also what do think about using frozen shrimp. Could you even make these up and freeze until another time/day?
Hi, Ann! You could absolutely pack in the morning and cook in the evening! Great idea! I wouldn’t use frozen shrimp unless thawed and patted dry first. Otherwise, they will introduce a lot of water into the packets and make the shrimp soggy or mushy. Hope this helps and you make them soon! I think you will love them.