One breezy Saturday afternoon, I tagged along with my husband to the local marina in Florida, eager for fresh seafood and sunshine. Our tackle ended up swapped for shrink-wrapped shrimp from a friendly vendor who insisted I try his “pie twist” recipe. I laughed it off, imagining a shrimp tart, but we went home with the shrimp, a sheaf of instructions, and a promise to try it that night.
Back in my kitchen, the kids had just finished playing board games with friends, and the house smelled like summer. I rolled out a homemade crust and sautéed onions, peppers, and shrimp in garlic and Old Bay.
When I mixed in creamy eggs, cheese, and bright lemon, the oven quickly filled the air with a beachy aroma—warm, coastal comfort. We cut into the pie, and it was like Florida sunshine on a plate: creamy, tangy, with shrimp that still tasted of salt and sea air.
Since then, Florida Shrimp Pie has become my answer to family night: one dish, easy to share, and rooted in local flavor. It’s perfect for casual dinners, potlucks, or those evenings when we want a taste of the coast without a boat ride.
Short Description
Florida Shrimp Pie is a savory, seafood-rich pie made with shrimp, sautéed vegetables, creamy custard, and cheese in a flaky crust—a coastal-inspired, hearty meal that’s both comforting and fresh.
Key Ingredients
Crust (or use store-bought 9″ shell):
- 1½ cups all-purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter, diced
- 4–5 Tbsp ice water
Shrimp Filling:
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 small yellow onion, finely diced
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 tsp Old Bay seasoning
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 lb raw Florida shrimp, peeled, deveined, chopped
- 1 Tbsp flour
- ¾ cup whole milk or half-and-half
- ½ cup heavy cream
- Zest of ½ lemon + juice 1 Tbsp
- Salt and pepper, to taste
Cheese & Egg Mixture:
- 2 large eggs
- ½ cup mayonnaise or sour cream
- 1 cup shredded cheddar
- ½ cup mozzarella or Monterey Jack
- 2 Tbsp chopped fresh parsley
- 2 green onions, sliced thin
Tools Needed
- 9″ pie plate
- Mixing bowl and whisk
- Pastry cutter or fork for crust
- Large skillet
- Measuring cups and spoons
- Spatula
Cooking Instructions
Step 1: Make Pie Crust
Combine flour and salt. Cut in cold butter until coarse crumbs form. Add ice water 1 Tbsp at a time until dough holds. Press into a disk, wrap, and refrigerate 30 minutes. Roll to 12″, fit into pie plate, crimp edges, dock bottom. Pre-bake at 375°F for 10 minutes. Set aside.
Step 2: Cook Veggies & Shrimp
Heat oil and butter in skillet over medium. Sauté onion, celery, and bell pepper for 4–5 minutes until soft. Add garlic and spices; stir until fragrant. Add shrimp; cook 2–3 minutes until pink. Sprinkle flour and stir.
Step 3: Add Dairy and Seasoning
Slowly pour in milk and cream, stirring constantly. Simmer 3–5 minutes until thickened. Stir in lemon zest and juice. Season with salt and pepper. Remove from heat to cool slightly.
Step 4: Prepare Cheese & Egg Mixture
In a bowl, whisk eggs and mayo/sour cream until smooth. Stir in shredded cheeses, parsley, and green onions. Fold in shrimp mixture until combined.
Step 5: Assemble & Bake Pie
Pour filling into pre-baked crust and smooth top. Bake at 350°F for 35–45 minutes until center sets and top is golden. Let rest 10–15 minutes before slicing.
Why You’ll Love This Recipe
Coastal Flavors: Shrimp, Old Bay, and lemon bring seaside taste into your kitchen.
One-Dish Meal: Combines protein, veggies, and dairy, perfect for casual dinners.
Family-Friendly: Mild spice, savory cheese, and flaky crust appeal to all ages.
Make-Ahead Potential: Assemble in advance and bake when ready.
Comforting & Fancy: Homemade pie that feels both homey and gourmet.
Mistakes to Avoid & Solutions
Soggy Crust: Pre-bake crust and drain excess moisture before filling.
Undercooked Shrimp: Chop shrimp into uniform pieces and cook until fully pink.
Runny Filling: Let custard set by baking until center is firm and letting the pie rest.
Overbrowning: Cover crust edges with foil if they brown too quickly.
Missing Zest: Don’t skip lemon zest, it brightens the whole pie.
Serving and Pairing Suggestions
Slice and serve warm or at room temperature.
Pair with green salad dressed in lemon vinaigrette.
Add sides like roasted asparagus or garlic bread.
Buffet style: warm slices, let guests serve themselves.
Drink pairings: crisp white wine, iced tea, or citrus spritzers.
Storage and Reheating Tips
Store cooled pie in the fridge for up to 3 days.
Reheat slices in a 350°F oven for 10–12 minutes or microwave single pieces.
Freeze whole or cut pieces: thaw overnight and warm fully before serving.
FAQs
1. Can I use pre-made pie crust?
Yes, save time with a store-bought shell.
2. What if I don’t have Old Bay?
Try equal parts paprika, celery salt, and garlic powder instead.
3. Can I use frozen shrimp?
Thaw completely and pat dry to avoid excess moisture.
4. Is this suitable for kids?
The mild spices and creamy filling are popular with younger eaters.
5. Can I add other seafood?
Sure, small scallops or crab meat work well, adjust cooking time as needed.
Tips & Tricks
Keep shrimp chunks small so each bite is balanced.
Fold in fresh herbs at the end for a bright flavor boost.
To make it gluten-free, use GF flour in crust and shrimp mixture.
Crimp crust edges to seal in the filling and prevent leaks.
Let the baked pie rest fully for clean, neat slices.
Recipe Variations
Tex-Mex Twist:
Add ½ cup corn, 1 chopped jalapeño, and a pinch of cumin. Top with pepper jack.
Herbed Shrimp Pie:
Use fresh dill and chives, swap Old Bay for a mild seafood seasoning.
Vegetable Boost:
Stir in sautéed spinach or zucchini for added veggies and color.
Lightened Version:
Use half-and-half only, and a reduced-fat cheese, and skip mayo for sour cream.
Final Thoughts
This Florida Shrimp Pie brings back that sunny marina afternoon every time I bake it. It’s become a family favorite—easy enough for weeknights, yet pretty enough for guests. My daughter often plates it for her friends after swim meets, and my son requests it for dinner when he’s home from college.
This pie is proof that simple ingredients and a little coastal inspiration can turn a hungry evening into a warm, shared moment. Give it a try—may it bring sunshine to your table like it has to ours.
Savory Florida Shrimp Pie
Ingredients
Crust (or use store-bought 9" shell):
- 1½ cups all-purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter diced
- 4 –5 Tbsp ice water
Shrimp Filling:
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 small yellow onion finely diced
- 1 small green bell pepper diced
- 2 cloves garlic minced
- 1 celery stalk finely chopped
- 1 tsp Old Bay seasoning
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional
- 1 lb raw Florida shrimp peeled, deveined, chopped
- 1 Tbsp flour
- ¾ cup whole milk or half-and-half
- ½ cup heavy cream
- Zest of ½ lemon + juice 1 Tbsp
- Salt and pepper to taste
Cheese & Egg Mixture:
- 2 large eggs
- ½ cup mayonnaise or sour cream
- 1 cup shredded cheddar
- ½ cup mozzarella or Monterey Jack
- 2 Tbsp chopped fresh parsley
- 2 green onions sliced thin
Instructions
- Mix flour and salt. Cut in cold butter until crumbly. Add ice water until dough forms. Shape into a disk, chill 30 minutes.
- Roll out, place in pie dish, crimp edges, dock bottom, and pre-bake at 375°F for 10 minutes.
- Sauté onion, celery, and bell pepper in oil and butter for 4–5 minutes. Add garlic and spices, cook until fragrant. Stir in shrimp; cook until pink. Add flour and stir.
- Pour in milk and cream, stirring until thickened, 3–5 minutes. Add lemon zest and juice. Season with salt and pepper. Let cool slightly.
- Whisk eggs with mayo or sour cream. Add cheeses, parsley, and green onions. Fold in shrimp mixture.
- Pour filling into crust. Bake at 350°F for 35–45 minutes until golden and set. Rest 10–15 minutes before serving.
