Name: Florida Shrimp Pie
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Southern / Coastal American
Ingredients: For the Pie Crust (or use store-bought):; 1 1/4 cups all-purpose flour; 1/2 tsp salt; 1/2 cup cold unsalted butter, cubed; 3–4 tbsp ice water; For the Shrimp Filling:; 1 tbsp olive oil; 2 tbsp unsalted butter; 1 yellow onion, diced; 1 green bell pepper, diced; 1 celery stalk, diced; 3 cloves garlic, minced; 1 tsp Old Bay seasoning; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (optional); 1 lb raw Florida shrimp, peeled and chopped; 2 tbsp all-purpose flour; 3/4 cup whole milk or half-and-half; 1/4 cup heavy cream; 1 tsp lemon zest; 1 tbsp lemon juice; Salt and pepper, to taste; For the Cheese and Egg Mixture:; 2 eggs; 1/4 cup mayonnaise (or sour cream); 1/2 cup shredded cheddar cheese; 1/2 cup shredded mozzarella or Monterey Jack; 2 tbsp chopped fresh parsley; 2 tbsp sliced green onions

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Florida Shrimp Pie is a creamy, cheesy Southern classic packed with tender Gulf shrimp, warm spices, fresh herbs, and a golden flaky crust. I love serving this comforting seafood pie at family dinners and coastal-inspired brunches—it’s flavorful, satisfying, and tastes like a bite of Florida sunshine.

Why You’ll Love This Recipe

Packed with fresh Florida shrimp and Southern flavor
Creamy filling with a subtle kick and lemony brightness
Flaky crust holds everything together beautifully
Easy to prep ahead for gatherings and special meals
Great for brunch, potlucks, or dinner with crisp salad and wine

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pie Crust (or use pre-made):

all-purpose flour
salt
cold unsalted butter
ice water

For the Shrimp Filling:

olive oil
unsalted butter
yellow onion
green bell pepper
garlic
celery
Old Bay seasoning
smoked paprika
cayenne pepper (optional)
raw Florida shrimp, peeled and chopped
all-purpose flour
whole milk or half-and-half
heavy cream
lemon zest
lemon juice
salt and pepper

For the Cheese and Egg Mixture:

eggs
mayonnaise (or sour cream)
shredded cheddar cheese
shredded mozzarella or Monterey Jack
fresh parsley
green onions

Directions

Step 1: Prepare the Pie Crust
If I’m making crust from scratch, I mix flour and salt, cut in the cold butter until crumbly, then stir in ice water until the dough forms. After chilling, I roll it out, fit it into a pie plate, and pre-bake it at 375°F for 10 minutes to avoid a soggy base.

Step 2: Cook the Shrimp Mixture
In a skillet, I heat olive oil and butter, then sauté onion, celery, and bell pepper until softened. I add garlic and spices, then stir in the shrimp and cook until pink. I sprinkle in flour, stir, and slowly pour in milk and cream. I let it thicken and finish with lemon juice, zest, and seasoning.

Step 3: Make the Egg-Cheese Base
In a bowl, I whisk eggs and mayo, then stir in cheddar, mozzarella, parsley, and green onions. Once the shrimp mixture has cooled slightly, I fold it into the cheese base.

Step 4: Assemble and Bake
I pour the mixture into the pre-baked crust, smooth the top, and bake at 350°F for 35–45 minutes until golden and set. After cooling slightly, it slices clean and serves beautifully.

Servings and Timing

Yield: 6 to 8 slices
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

Variations

Low-Carb Option: Skip the crust and bake the filling in ramekins.
Mini Shrimp Pies: Use muffin tins for bite-sized servings.
Swap the Seafood: Substitute part of the shrimp with crabmeat or crawfish.
Add Veggies: Mix in fresh spinach or corn for more texture.
Spicy Creole Twist: Add diced jalapeños and Cajun seasoning.

Storage/Reheating

Refrigerator: I keep leftovers in an airtight container for up to 3 days.
Freezer: I wrap slices in foil and freeze up to 2 months.
Reheating: I warm slices in the oven at 300°F for 15–20 minutes or in the microwave in short intervals until hot. I let cold slices come to room temp before reheating for the best results.

FAQs

Can I use frozen shrimp for this recipe?

Yes, I use frozen shrimp when fresh isn’t available—just make sure to thaw completely and pat dry to avoid extra moisture.

Do I need to pre-bake the crust?

Absolutely. Pre-baking helps the crust stay firm and prevents it from becoming soggy under the creamy filling.

Can I make this pie ahead of time?

Yes, I often bake it the day before and reheat it in the oven. I can also prep the filling in advance and refrigerate it until ready to assemble and bake.

What’s the best cheese combination?

I like using cheddar for sharpness and mozzarella or Monterey Jack for meltability. I sometimes mix in Gruyère or Fontina for a fancier twist.

Is it spicy with the cayenne pepper?

The spice is mild and just gives a gentle warmth. I adjust the amount depending on who I’m serving or leave it out entirely for a milder flavor.

Conclusion

Florida Shrimp Pie is one of my go-to comfort dishes when I want something both homey and a little special. It celebrates the vibrant seafood and bold flavors of the Gulf Coast while offering the familiar, cozy appeal of a Southern casserole. With its creamy shrimp filling, herby cheese topping, and buttery crust, it’s a meal that always gets compliments and seconds.