Shrimp Baked with Garlic and Cilantro

I love cooking shrimp this way! It keeps them nice and moist and my house doesn’t smell as much as if I’d bake them in an open pan in the oven or stovetop. The butter will sink to the bottom of the pouch so you won’t be eating all of the butter you use. Unless you want to pour the juices over your rice, that is.


  • Difficulty: super easy
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6 to 12 raw, wild shrimp, peeled and de-veined – the bigger the better (thawed if frozen)
Oil to grease foil
1 tbsp of unsalted butter
1 garlic clove – mashed
1 or 2 tbsp of finely sliced cilantro leaves
Pepper to taste
Aluminium Foil

Heat the oven to 375°F
Wash, peel, de-vein and pat dry shrimp
Grease one side of the foil lightly
Place shrimp on foil
Top fairly evenly with butter, mashed garlic and pepper
Seal foil like a gift with no holes
Bake in oven for 15 minutes
Remove from oven and pierce pouch with a knife
Let the shrimp stand for a couple of minutes

I love these shrimp with a side of rice or with ripe plantain, mashed and seasoned with jerk

© 2014-2015 Caroline’s Family Kitchen and


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