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Shrimp Creole Recipe

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This Shrimp Creole Recipe is cooked in a foil packet with cajun spices, rice and vegetables.  This is a quick easy weeknight meal with minimal cleanup. You will love this shrimp dish with that cajun kick! 

Shrimp Creole Recipe on black plate.

SHRIMP CREOLE RECIPE

Happy Fat Tuesday!

This recipe is coming at you a little late. I was hoping to share it before today so you could make it to celebrate Fat Tuesday but things got kind of crazy in my house. 

Do you know what Fat Tuesday means?

Mardi Gras is French for “Fat Tuesday“, reflecting the practice of the last night of eating rich, fatty foods before the ritual Lenten sacrifices and fasting of the Lenten season.

This is a recipe I love making year round.

There is a version for the oven or a version for the grill in the summer.

This Shrimp Creole Recipe is made in foil packets. Have you tried making foil packets before?

You might remember this recipe for Sausage and Shrimp Foil Packets I shared last year.

I love them! The packets helps to infuse the cajun flavors in the shrimp and vegetables.

Shrimp Creole Recipe on plate

 

 

 

 

 

Speaking of cajun food I adore cajun spices and food. I love the spice and flavor that it has.

We love making this Easy Blackened Fish, Cajun Pasta with Chicken Sausage and Shrimp and One Pot Cajun Pasta.

We also love shrimp in my house. You can often find us eating this Air Fryer Coconut Shrimp, Honey Garlic Sriracha Shrimp or this Lemon Garlic Shrimp Pasta.

I knew when I combined cajun and shrimp together in a shrimp creole foil packet I would love it and boy was I right.

There is so much flavor packed into this dish with just the right amount of spice and heat.

Shrimp Creole Recipe ingredients.

WHAT INGREDIENTS ARE IN THIS SHRIMP CREOLE?

SHRIMP: Fresh or frozen raw medium to large sized shrimp work best in this recipe.  These need to be peeled and deveined before you use them.

RICE: The best rice to use in this recipe is long grain white rice. You will need to precook your rice before you make the recipe. You could easily meal-prep this a day or two before you make the recipe.

GARLIC & ONION: The garlic and onion add flavor to this shrimp recipe. I used a sweet onion but red or white works too.

VEGETABLES: Diced tomatoes, green pepper and celery are the vegetables in this dish. You can add any vegetables that you have on hand.

OIL AND BUTTER: I add olive oil and butter to each packet. The olive oil helps with the cooking process and butter adds extra delicious flavor! 

SPICES: The spices used in this recipe are thyme, smoked paprika {or regular}, Old Bay or Cajun seasoning. You also can add hot sauce when you are ready to eat for extra heat.

CORN: You can add small pieces of whole corn or drain a can of corn and add if you like, this is optional.

Shrimp Creole Recipe on a black plate.

HOW DO YOU MAKE THIS SHRIMP CREOLE RECIPE?

Preheat the oven to 450 degrees F.

In a mixing bowl combine all of the ingredients. Mix well to coat the shrimp with the spices.

Shrimp Creole Recipe ingredients in a bowl.

Shrimp Creole Recipe shrimp in a bowl.

Shrimp Creole Recipe in bowl.

Cut 4 – 12-inch long pieces of tinfoil.

Put one-fourth of the shrimp mixture in the middle of one end of the tinfoil.

Shrimp Creole Recipe in packets.

Fold tinfoil over and fold up sides to seal.

Shrimp Creole Recipe in packet.

Place tinfoil packets on a baking sheet, careful not to crowd.  You may need to do 2 at a time. Place in the oven for 10 minutes. Don’t overcook or the shrimp will get rubbery.

Shrimp Creole Recipe packets on baking sheet.

Open packets carefully to let steam escape. Serve in a bowl with chopped green onions, hot sauce and enjoy! 

Shrimp Creole Recipe in packet.

WHAT TEMPERATURE SHOULD SHRIMP BE?

When cooking shrimp you want the internal temperature to reach 120 degrees F.

Aside from the temperature you don’t want to overcook them. You want them to be pink, tender and juicy. If you overcook them they will get rubbery.

WHAT TO PAIR WITH THIS SHRIMP CREOLE RECIPE?

I like serving potatoes with our meals throughout the week. Some of my favorites are these Gouda Smashed Potatoes, Spicy Lebanese Potatoes or these Lemon Cilantro Potatoes. 

Adding a salad to your meals is a nice way to get those vegetables and greens in. A few of the ones I serve on repeat are this Lemon Arugula Salad with Pine Nuts, Kale Salad with Lemon Dressing or this Mediterranean Bean Salad.

Simple side dishes work nicely with this shrimp creole. A few I make are this Simple Roasted Broccoli, Za’atar Roasted Cauliflower with Yogurt Tahini Sauce or these Za’atar Roasted Carrots. 

Shrimp Creole Recipe with fork.

OTHER SEAFOOD RECIPES YOU MIGHT LIKE:

AIR FRYER COD

MEDITERRANEAN SALMON

PARMESAN CRUSTED TILAPIA

PAN FRIED GARLIC BUTTER COD

BAKED COD WITH LEMON    Shrimp Creole Recipe on plate.

Shrimp Creole Recipe on plate

Shrimp Creole Recipe

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 1 pound fresh or frozen raw medium shrimp, peeled and deveined
  • 3 cups cooked long grain white rice
  • 2 Tablespoons olive oil
  • 1 Tablespoons butter, melted
  • 1 - 15 ounce can of diced tomatoes
  • 1 medium green pepper, diced
  • 3 garlic cloves, minced
  • ½ cup onion, diced
  • ½ cup celery, diced
  • ½ teaspoon dried thyme
  • 1 Tablespoon Old Bay seasoning or Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon pepper
  • Salt to taste
  • Tinfoil
  • Hot sauce, optional
  • Green onions for garnish

Instructions

IN THE OVEN:

  1. Preheat oven to 450°.
  2. Start by chopping up your ingredients into the same size pieces. This will help everything cook evenly.
  3. Place the olive oil, melted butter, shrimp, rice, diced tomatoes, bell peppers, onion, celery, thyme, old bay or cajun seasoning and paprika in a large mixing bowl.
  4. Toss to combine and coat everything with the spices.
  5. Make the foil packets but cutting 4 – 12 inch long sheets of heavy-duty aluminum foil.
  6. Divide the shrimp mixture in the packets evenly.
  7. Fold up all 4 sides of each foil packet.
  8. Fold the sides of the foil over the shrimp mixture making sure to cover completely and seal the packets closed.
  9. Place tinfoil packets on a baking sheet, careful not to crowd.
  10. You may need to do 2 at a time.
  11. Place in the oven for 10 minutes. Don’t overcook or the shrimp will get rubbery.
  12. Open packets carefully to let steam escape. Garnish with green onion and hot sauce.

ON THE GRILL:

  1. Preheat a gas or charcoal grill over high heat.
  2. Start by chopping up your ingredients into the same size pieces.
  3. This will help everything cook evenly. Place the olive oil, melted butter, shrimp, rice, diced tomatoes, bell peppers, onion, celery, thyme, old bay or cajun seasoning and paprika in a large mixing bowl.
  4. Toss to combine and coat everything with the spices and olive oil.
  5. Make the foil packets but cutting 4 – 12 inch long sheets of heavy-duty aluminum foil.
  6. Divide the shrimp mixture in the packets evenly.
  7. Fold up all 4 sides of each foil packet.
  8. Fold the sides of the foil over the shrimp mixture making sure to cover completely and seal the packets closed.
  9. Place foil packets on the grill and cook until just cooked through, about 15-20 minutes, or until the vegetables and shrimp are cooked.
  10. Serve with green onion and hot sauce.

Notes

Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. You can reaheat the shrimp creole in the microwave or in a skillet on low.

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