Florida Shrimp Pie is a comforting coastal classic that captures the fresh, vibrant flavors of the Sunshine State. This savory seafood pie features tender shrimp folded into a creamy, well-seasoned filling, baked inside a flaky golden crust. With subtle citrus notes and balanced spices, it’s an ideal main dish for family dinners, holidays, or relaxed weekend meals.
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Ingredients
For the Crust
- 1 pre-made pie crust
- 1 egg, beaten with 1 tablespoon water (egg wash)
For the Filling
- 1 pound large shrimp, peeled, deveined, and chopped
- 2 tablespoons butter
- ½ cup onion, finely diced
- ½ cup celery, finely diced
- ½ cup red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 teaspoon seafood seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon all-purpose flour
- ½ cup heavy cream
- ½ cup whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
For the Topping
- ½ cup shredded white cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 tablespoon butter, melted
- 1 teaspoon fresh parsley, chopped
Instructions for Florida Shrimp Pie
- Preheat the oven to 375°F (190°C).
- Fit the pie crust into a 9-inch pie dish, crimp the edges, and prick the base with a fork.
- Brush with egg wash and bake for 10 minutes until lightly golden. Set aside.
- In a skillet over medium heat, melt butter and sauté onion, celery, and bell pepper for 3–4 minutes until soft.
- Add garlic, seasoning, paprika, salt, and pepper. Cook for 1 minute.
- Stir in shrimp and cook just until pink, about 2–3 minutes. Remove from heat.
- Sprinkle flour over the mixture and whisk gently.
- Slowly add cream and milk, stirring until the sauce thickens.
- Mix in Dijon mustard, lemon zest, and cheeses until smooth.
- Pour the filling into the pre-baked crust and spread evenly.
- Combine panko, melted butter, Parmesan, and parsley. Sprinkle over the pie.
- Bake for 25–30 minutes until bubbly and golden.
- Rest for 5–10 minutes before slicing.
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Pro Tips
- Chop shrimp evenly for consistent texture
- Avoid overcooking shrimp before baking
- Pre-baking the crust prevents sogginess
- Let the pie cool slightly to help it set
Why This Recipe Works
- Balanced creaminess without being heavy
- Shrimp stays tender and flavorful
- Crisp topping adds texture
- Simple ingredients with bold coastal flavor
Substitutions & Variations
- Use crab or scallops in place of shrimp
- Swap cheddar for Gruyère or mozzarella
- Add spinach or mushrooms for extra vegetables
- Increase spice for a bolder kick
Make-Ahead, Storage & Reheating Guide
Make-Ahead
Prepare the filling up to 24 hours in advance and refrigerate.
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Storage
- Refrigerate leftovers for up to 3 days
- Freeze tightly wrapped for up to 2 months
Reheating
- Oven: 350°F for 20 minutes, covered
- Microwave: Medium power in short intervals
- Stovetop: Low heat, covered, until warm
Serving Ideas for Florida Shrimp Pie
- Fresh garden salad
- Roasted seasonal vegetables
- Crisp coleslaw
- Lemon wedges on the side
- Steamed asparagus or green beans
Nutrition (Per Serving Estimate)
- Calories: 350
- Protein: 16g
- Fat: 22g
- Carbohydrates: 27g
- Fiber: 2g
- Sodium: 680mg
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Frequently Asked Questions
Can I use frozen shrimp?
Yes, fully thaw and drain before cooking.
Can this pie be made ahead?
Yes, assemble and refrigerate, then bake when ready.
Is this recipe spicy?
It’s mild, but spice levels can be adjusted easily.
Can I make it crustless?
Yes, bake the filling in a greased dish.
Florida Shrimp Pie is a satisfying, flavorful dish that blends creamy textures with fresh seafood taste. Easy to prepare and endlessly adaptable, it’s a reliable recipe that works beautifully for both everyday meals and special occasions.
Florida Shrimp Pie
Florida Shrimp Pie is a comforting coastal classic made with tender shrimp in a creamy, well-seasoned filling, baked inside a flaky golden crust. Subtle citrus notes and balanced spices make it perfect for family dinners or special occasions.
Equipment
- 9-inch pie dish
- skillet
- Mixing bowls
- Whisk
- Oven
Ingredients
- 1 pre-made pie crust
- 1 large egg
- 1 tbsp water (for egg wash)
- 1 lb large shrimp, peeled, deveined, and chopped
- 2 tbsp butter
- 1/2 cup onion, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 tsp seafood seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp all-purpose flour
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- 1/2 cup shredded white cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tbsp butter, melted (for topping)
- 1 tsp fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Fit the pie crust into a 9-inch pie dish, crimp the edges, and prick the base with a fork.
- Brush the crust with egg wash and bake for 10 minutes until lightly golden. Set aside.
- In a skillet over medium heat, melt the butter and sauté the onion, celery, and bell pepper for 3–4 minutes until softened.
- Add the garlic, seafood seasoning, smoked paprika, salt, and black pepper. Cook for 1 minute.
- Stir in the shrimp and cook just until pink, about 2–3 minutes. Remove from heat.
- Sprinkle the flour over the mixture and whisk gently to combine.
- Slowly add the cream and milk, stirring until the sauce thickens.
- Mix in the Dijon mustard, lemon zest, and cheeses until smooth.
- Pour the filling into the pre-baked crust and spread evenly.
- Combine the panko breadcrumbs, melted butter, Parmesan, and parsley, then sprinkle over the pie.
- Bake for 25–30 minutes until bubbly and golden.
- Let the pie rest for 5–10 minutes before slicing and serving.
Notes
Pre-baking the crust helps prevent sogginess. Avoid overcooking the shrimp before baking to keep them tender. Let the pie rest briefly after baking so it sets cleanly when sliced.
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