Florida Shrimp Pie

If you ask me what comfort tastes like, I’d say it’s wrapped in a flaky crust, bursting with flavor, and just the right amount of creamy, cheesy goodness. That’s exactly what you get with Florida Shrimp Pie.

I made it for a quick weeknight meal. But as soon as I pulled it out of the oven, my kitchen smelled like a seaside café, and one bite had me wondering why I hadn’t been making this for years.

The tender, juicy seafood pairs beautifully with the slight kick from pepper Jack cheese, all held together with a rich, eggy filling. And let’s talk about that chive-and-onion cream cheese—it’s not just a spread; it’s the secret weapon that makes every bite extra luscious.

This pie is surprisingly easy to put together, yet it tastes like something you’d order at a beachside bistro. Whether you’re looking for a fresh take on seafood dishes or just need a foolproof meal to impress your family, this shrimp pie is a guaranteed hit. Let’s dive into this creamy, cheesy, seafood-packed goodness!

Short Description

A savory, creamy seafood pie featuring tender shrimp, chive-and-onion cream cheese, and a touch of spice from pepper Jack cheese—all baked into a flaky crust.

Key Ingredients

• 1 frozen deep-dish pie crust (from a 12 oz package)
• ½ cup chive-and-onion cream cheese spread
• 4 eggs
• 12 oz cooked, peeled, deveined shrimp (thawed & drained)
• ½ cup shredded pepper Jack cheese

Tools Needed

• Mixing bowl
• Whisk
• Baking sheet
• Spatula
• Measuring cups

Cooking Instructions

Step 1: Preheat and Prepare the Pie Crust

Preheat your oven to 375°F (190°C). Place the frozen pie crust on a baking sheet—this helps catch any spills and ensures even baking.

Step 2: Spread the Cream Cheese

Take the chive-and-onion cream cheese and spread it evenly across the bottom of the crust. This acts as a flavorful base, adding a rich, herby layer to the pie.

Step 3: Mix the Filling

In a mixing bowl, whisk the eggs until smooth. Stir in the cooked shrimp and shredded pepper Jack cheese. The eggs help bind everything together, while the cheese adds a spicy, creamy bite.

Step 4: Assemble the Pie

Pour the shrimp and egg mixture over the cream cheese layer in the pie crust. Use a spatula to spread it evenly, making sure the shrimp are well distributed.

Step 5: Bake the Pie

Place the pie in the preheated oven and bake for 30-35 minutes. It’s done when the center is set and the top has a light golden color. To check, insert a knife in the center—if it comes out clean, your pie is ready!

Step 6: Cool and Serve

Let the pie cool for about 5-10 minutes before slicing. This helps the filling set, making it easier to cut.

Why You’ll Love This Recipe

Effortless Elegance: Looks fancy but is incredibly easy to make.

Packed with Flavor: The chive-and-onion cream cheese and pepper Jack add bold, savory notes.

Perfect Texture: Creamy, cheesy filling meets a crisp, flaky crust.

Great for Any Occasion: Serve it for brunch, lunch, or a light dinner.

Seafood Lovers’ Dream: A delicious way to enjoy shrimp beyond the usual shrimp cocktail.

Mistakes to Avoid & Solutions

1. Soggy Crust

Problem: The crust turns out too soft.

Solution: Pre-bake the crust for 5-7 minutes before adding the filling.

2. Runny Filling

Problem: The center isn’t setting properly.

Solution: Let the pie bake until the top looks firm and golden. If needed, bake for an additional 5 minutes.

3. Uneven Shrimp Distribution

Problem: Some slices have more shrimp than others.

Solution: Stir the mixture well before pouring it into the crust.

4. Overbaking the Pie

Problem: The pie comes out dry.

Solution: Check at the 30-minute mark. The pie should have a slight jiggle in the center but be mostly set.

Serving and Pairing Suggestions

– Best Served: Warm, with a side of mixed greens or roasted vegetables.
– Great Pairings: A crisp white wine, such as Sauvignon Blanc, complements the seafood flavors beautifully.
– Serving Style: Perfect for brunch, a light dinner, or even a make-ahead lunch option.

Storage and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days.

Reheating: Warm slices in the oven at 300°F (150°C) for about 10 minutes to keep the crust crispy.

Freezing: While possible, freezing may slightly alter the texture. If freezing, wrap tightly in plastic wrap and foil for up to 1 month.

FAQs

1. Can I use fresh shrimp instead of frozen?
Yes! Just cook, peel, and devein before adding them to the pie.

2. What if I don’t like spicy cheese?
Swap the pepper Jack for mild cheddar or Swiss cheese.

3. Can I make this ahead of time?
Yes, bake it the night before and reheat it in the oven before serving.

4. How do I know when the pie is fully cooked?
The center should be set, and a knife inserted should come out clean.

5. Can I add vegetables?
Absolutely! Diced bell peppers or spinach would work well.

Tips & Tricks

– Use room-temperature eggs for a smoother filling.
– If you love extra spice, add a pinch of cayenne to the egg mixture.
– For a richer texture, mix in a splash of heavy cream.

Recipe Variations

1. Garlic Parmesan Shrimp Pie

Swap the chive-and-onion cream cheese for garlic and herb cream cheese.

Use Parmesan instead of pepper Jack.

Add ½ tsp garlic powder to the egg mixture.

2. Cajun Shrimp Pie

Season the shrimp with Cajun seasoning before adding them.

Replace pepper Jack with smoked Gouda for a deeper flavor.

3. Keto-Friendly Shrimp Pie

Use an almond flour crust instead of traditional pie crust.

Swap the shredded cheese for full-fat mozzarella.

Final Thoughts

Florida Shrimp Pie has quickly become one of those dishes I turn to when I want something comforting yet a little different. It’s the perfect blend of creamy, cheesy, and savory, with just the right touch of spice from the pepper Jack.

It is simple ingredients, minimal prep, and a payoff that feels way fancier than the effort required. It’s a dish that brings people together, whether for a laid-back brunch, a light dinner, or a special occasion when you want something seafood-inspired but not overly complicated.

I’ve made this pie enough times to know that it’s incredibly forgiving, which is always a bonus. If you want to swap out the shrimp for crab or even a mix of seafood, it still turns out delicious.

And while it’s best fresh out of the oven, I won’t lie—I’ve enjoyed a cold slice straight from the fridge more than once. That’s when you know a dish is a keeper. If you’re looking for something new to add to your recipe collection, I’d say this one deserves a spot.