Florida Shrimp Pie

The first time I tasted Florida Shrimp Pie, it was at a coastal family picnic where someone brought a golden, bubbling pie that had everyone going back for seconds. I had no idea shrimp could taste that good tucked inside a flaky crust and surrounded by cheesy, herby richness. Since then, I’ve made it countless times for potlucks and casual dinners. It’s one of those comforting seafood dishes that feels fancy but is actually simple to pull off. It’s like quiche meets seafood casserole—savory, creamy, and always impressive. If you’ve got a pie crust and a handful of shrimp, you’re halfway there.

What really sealed it for me was how flexible it is. I’ve swapped in scallops, tried different cheeses, and even added jalapeños for a spicy twist—each time, it still hit the spot.

Ingredient Breakdown and Why Each One Matters

• Pie crust: Using a store-bought crust saves time and still delivers that flaky, buttery base. I prefer a deep-dish crust to hold all the creamy filling without overflow.
• Shrimp: Go for medium-sized fresh shrimp, peeled and deveined. They cook quickly and stay juicy. If using frozen, make sure they’re fully thawed and patted dry.
• Heavy cream: This gives the pie its rich, velvety base. I’ve tried half-and-half before, but nothing beats the full flavor and texture of heavy cream.
• Cheddar cheese: Shredded sharp cheddar melts beautifully and adds savory depth. I always shred mine fresh from the block for better melt and taste.
• Onion and bell pepper: These aromatics add sweet, subtle flavor and color. I use yellow onions and red bell peppers for a mild, bright combo.
• Garlic: A couple of fresh cloves finely minced makes all the difference in boosting the savory base of the pie.
• Eggs: These bind everything together, turning the creamy filling into a sliceable custard once baked.
• Old Bay seasoning: Essential for that classic coastal flavor. It gives the dish a subtle spice and brings out the best in the shrimp.
• Fresh parsley: Adds a fresh herbaceous note that cuts through the richness.
• Salt and pepper: Essential for seasoning, but keep it light—Old Bay already adds a nice kick.

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Step-by-Step Instructions

Step 1: Preheat your oven

Set your oven to 375°F (190°C). This ensures even baking and a crisp crust. Grease a pie dish lightly or use a pre-formed deep-dish crust.

Step 2: Sauté your vegetables

In a skillet over medium heat, add a small splash of oil, then cook your diced onions, bell peppers, and garlic until soft and translucent—around 5–6 minutes. The kitchen will already start to smell incredible.

Step 3: Cook the shrimp

Add the cleaned shrimp to the skillet. Stir gently and cook for 3–4 minutes until just pink. Do not overcook—they’ll continue cooking in the oven.

Step 4: Mix the cream base

In a large mixing bowl, whisk together the heavy cream and eggs. Add Old Bay seasoning, salt, pepper, and chopped parsley. Stir in half of the shredded cheese.

Step 5: Combine everything

Once the shrimp mixture has cooled slightly, fold it into the cream base. The heat from the shrimp will help blend the flavors without cooking the eggs.

Step 6: Assemble the pie

Place your pie crust in the baking dish if it’s not pre-formed. Pour the creamy shrimp mixture into the crust, making sure it’s evenly spread.

Step 7: Top with cheese

Sprinkle the remaining cheddar cheese over the top for that signature golden crust.

Step 8: Bake to perfection

Bake for 30–35 minutes. You’ll know it’s done when the filling is set and the top is bubbly and browned. Let the pie cool for 5–10 minutes before slicing.

I always get compliments when I make this, and my husband—who usually doesn’t love seafood—goes in for seconds. It’s become a tradition in our family for birthdays or Sunday dinners.

What to Serve With Florida Shrimp Pie

I love serving this with a bright salad—arugula and lemon vinaigrette is a go-to. Garlic green beans or roasted asparagus also pair wonderfully. For a more indulgent touch, a side of garlic bread is perfect for scooping up extra pie filling. As for drinks, I find that a chilled sauvignon blanc or a light beer complements the seafood and creamy base beautifully.

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More Practical Cooking Tips

• You can prep the filling a day in advance—just store it separately and assemble the pie when ready to bake
• Don’t skip cooling the shrimp before mixing with the egg and cream—this prevents curdling
• Want a crustless version? Pour the filling into a greased baking dish and bake like a quiche

Final Thoughts and Chef Secrets

• Use freshly grated cheese – It melts better and doesn’t contain anti-caking agents that store-bought shredded cheese often has
• Bake on a lower rack – This helps the crust crisp up evenly on the bottom
• Tent with foil if browning too quickly – Lay a piece of foil loosely over the pie if the top starts to brown before the center is fully set

Florida Shrimp Pie is a beautiful balance of comfort and sophistication. It reminds me of beachside diners and homemade casseroles in the best way possible. Whether you’re cooking for a weeknight treat or a dinner party centerpiece, it’s a dish that never fails to deliver warmth and flavor. The ease of the recipe combined with the joy it brings at the table makes it one of those meals that lives on in family memory.

Frequently Asked Questions

→ Can I use frozen shrimp?

Yes, just thaw and pat them dry before cooking.

→ Can I substitute the shrimp?

You can use crab or a seafood mix if preferred.

→ Is this recipe good for make-ahead meals?

Yes! Prep it ahead and refrigerate before baking.

→ Can I freeze shrimp pie?

It’s best fresh, but you can freeze it after baking and reheat in the oven.

→ What should I serve with this pie?

A fresh green salad or garlic bread pairs nicely.