Florida Shrimp Savory Pie

Florida shrimp pie is pure comfort with a sunshine twist—a creamy seafood filling tucked into a flaky crust and topped with a golden, cheesy crumb. This recipe transforms fresh shrimp and sweet vegetables into an impressive dinner that never fails to gather smiles around my table.

The first time I made this pie my friends finished every crumb and begged for the recipe. Now it is my go to both for family Sunday suppers and when I want to show off Florida’s seafood bounty.

Ingredients

• Pre made pie crust: Or your favorite homemade recipe for convenience and a buttery base. Look for all butter if grabbing from the store
• Egg wash: Made by mixing an egg with a little water to help the crust bake up shiny and golden
• Large Florida shrimp: Peeled and deveined for the sweetest tender texture. Fresh is ideal but frozen works if thawed well
• Butter: Brings a rich flavor that carries both the veggies and the filling
• Sweet onion: Finely chopped to mellow and add depth. Pick one that feels heavy for its size
• Celery: Adds crunch and color. Go for firm stalks with leafy tops if possible
• Red bell pepper: Lends a hint of sweetness and vibrant color. Choose one that feels heavy and blemish free
• Fresh garlic: Minced for sharpness and aroma. Use cloves that are firm and not sprouting
• Old Bay seasoning: Classic for shrimp and brings a gentle heat with plenty of flavor
• Smoked paprika: Layers in a smoky background. Seek out Spanish smoked varieties
• Cayenne pepper: Optional for a touch of extra warmth. Add based on your spice preference
• Salt and black pepper: Balance the other flavors. Fresh cracked black pepper makes a difference
• All purpose flour: Thickens the filling for the ultimate creamy bite
• Heavy cream and whole milk: Bring richness and a luscious mouthfeel. Pick the freshest you can find
• Dijon mustard: Brightens up the filling with mild tang. Good Dijon should be smooth not gritty
• Lemon zest: Adds clean citrusy lift. Use a microplane and choose organic when possible
• Shredded white cheddar cheese: For that classic gooey melt. Grate it yourself for best texture
• Parmesan cheese: For savory flavor in both filling and topping. Always buy a block and grate fresh
• Panko breadcrumbs: Form a crispy topping that doesn’t get soggy. Look for plain unseasoned panko
• Butter: Melted to help the topping brown to perfection
• Fresh parsley: Chopped for a pop of color and freshness

Step-by-Step Instructions

Prepare the Pie Crust:

Preheat your oven to 375 degrees Fahrenheit. Roll out your pie crust into a nine inch pie pan and gently crimp the edges so you get a classic border. Lightly prick the bottom of the crust with a fork to avoid little air bubbles while baking. Brush the crust all over with egg wash for extra color and shine. Bake the crust for about ten minutes until it is lightly golden. Set aside to cool while you make the filling.

Cook the Shrimp Filling:

Melt the butter in a large skillet set over medium heat. Add the chopped onion celery and red bell pepper. Sauté gently for three to four minutes until they soften but do not brown. Stir in the minced garlic Old Bay smoked paprika cayenne salt and black pepper. Let them cook for another minute just until fragrant. Add the chopped shrimp and cook for two to three minutes until pink and barely cooked through. Be careful not to overcook the shrimp at this stage. Transfer the mixture out of the skillet and set aside.

Build the Creamy Sauce:

Using the same skillet sprinkle the flour over the base and whisk thoroughly to absorb the remaining butter. Gradually pour in the heavy cream and milk whisking constantly over medium low heat. Continue whisking until the mixture thickens into a creamy sauce. Stir in the Dijon mustard lemon zest shredded white cheddar and half of the Parmesan. Mix until the cheese melts into a smooth golden sauce.

Combine and Fill the Crust:

Return the shrimp and vegetable mixture to the skillet with the creamy sauce. Stir together thoroughly so every piece is coated in the rich filling. Pour or spoon the filling into your pre baked pie crust and spread it out evenly from edge to edge.

Top and Bake the Pie:

In a small bowl stir together the panko breadcrumbs melted butter remaining Parmesan and chopped parsley. Sprinkle this mixture in an even layer over the shrimp filling in the pie. Bake the assembled pie for twenty five to thirty minutes until you see bubbles around the edge and the top is crusty and golden brown. Let it cool for five to ten minutes before you slice so it holds together beautifully.

Serve and Enjoy:

Cut generous slices and serve warm. This pie pairs perfectly with crisp green salad or simple coleslaw. I love to finish it with a squeeze of lemon juice or a dash of hot sauce for some extra zing.

Shrimp is hands down my favorite part of this dish. When I am at the market I always ask for wild caught Florida shrimp with the shells on for peak freshness. My grandkids get a kick out of helping me peel them and it is always our time together in the kitchen.

Storage Tips

Florida shrimp pie keeps well and actually tastes even richer the next day. Cool completely and store tightly wrapped in the refrigerator for up to three days. To reheat slice and gently warm in a 300 degree oven until hot so the crust stays crisp. If freezing wrap the pie in multiple layers and thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

No fresh shrimp in sight Swap for good quality frozen shrimp remembering to pat them dry. Crab or scallops are also delicious choices if shrimp is not everyone’s favorite. Use your preferred hard cheese in place of cheddar or Parmesan—Gruyere makes the pie extra luxurious. Gluten free flour and crust will work if you need it.

Serving Suggestions

This pie is practically a meal on its own but side dishes really make it shine. Try roasted asparagus garlic green beans or a lightly dressed arugula salad to balance the richness. For a Southern touch serve with coleslaw and some pickled okra. Even leftover chilled slices are great for lunch boxes.

Cultural Context

Shrimp pie is a classic dish that shows up in Southern coastal communities but Florida’s version is unique because it highlights both fresh seafood and sweet peppers. This recipe echoes flavors from family gatherings on the Gulf coast where local seafood is the star at every celebration. Every forkful feels like a mini vacation.

Florida shrimp pie brings both comfort and elegance to any meal—it’s a dish I cherish sharing with loved ones around the table.

Foire aux questions sur la recette

→ Can I use frozen shrimp for this dish?

Yes, thaw frozen shrimp completely and pat dry before using to prevent excess moisture in the filling.

→ What can I substitute for heavy cream?

Half-and-half or whole milk can be used, but the filling may be slightly less rich and creamy.

→ How do I keep the crust from getting soggy?

Pre-bake the crust before adding the warm shrimp filling, and cool slightly before slicing to maintain crispness.

→ Is the cayenne pepper necessary?

Cayenne is optional for heat. Adjust or omit according to your desired spice level.

→ What sides pair well with this pie?

Fresh salad, roasted vegetables, or coleslaw make excellent accompaniments to balance the creamy pie.

→ Can it be made ahead of time?

Assemble and refrigerate unbaked, then bake fresh before serving for best texture. Reheat leftovers in the oven.