Heat oven to 375°F. In small bowl, toss shrimp and Creole seasoning to coat. Stir in cheese and egg.
Separate dough into 10 biscuits; cut each in half. Press 1 dough half in bottom and up side of each of 20 ungreased mini muffin cups, firmly pressing dough to cover bottom and side, forming 1/4-inch rim over edge of cup. Divide filling among cups, using about 2 teaspoons filling each.
Bake 13 to 15 minutes or until filling is set and edges of crusts are golden brown.