Florida Shrimp Pie with Cheese

This Florida Shrimp Pie layers juicy Gulf shrimp with a creamy, savory vegetable filling all tucked inside a flaky golden crust. The lemon zest and Old Bay seasoning give it a bright Floridian flair while a cheesy, crunchy topping makes every bite pure comfort. This one always flies off the table whenever I bring it to a family gathering on a summer evening.

The first time I made this pie I used shrimp my neighbor caught that morning and it reminded me how fresh Florida seafood brings out the best in every recipe. Now my kids ask for it every time they spot shrimp at the market.

Ingredients

• Pre-made or homemade pie crust: delivers flaky texture for an easy base Choose all-butter crust for best flavor
• Egg wash: gives shine and structure to the crust Use farm fresh eggs for nice color
• Florida shrimp: provide sweetness and firm bite Look for local wild caught if possible and make sure the shrimp are plump with clear shells
• Butter: creates richness and melds flavors Real unsalted butter lets you control the seasoning
• Onion celery and red bell pepper: add aromatic sweetness and color Pick firm veggies with vibrant color for best taste
• Garlic: gives a savory backbone Mince it fresh for most flavor
• Old Bay seasoning and smoked paprika: hint at the sea and add depth
• Cayenne pepper: gives optional heat Adjust to taste for your family
• Flour: thickens the creamy filling Use all purpose or replace with cornstarch for gluten free
• Heavy cream and whole milk: combine for a velvety filling Opt for heavy cream for richness and full milk for creaminess
• Dijon mustard and lemon zest: brighten the filling Choose a fresh lemon for zesting and pungent Dijon for zing
• Shredded white cheddar and Parmesan cheeses: bring tang and melt Choose aged cheddar for fuller flavor and grate it yourself
• Panko breadcrumbs and parsley: add crunch and fresh herbal lift Use fresh parsley for best results

Step-by-Step Instructions

Prepare the Pie Crust:

Roll out the dough into a nine inch pie pan and gently crimp the edges to form a high border. Lightly prick the bottom with a fork to allow steam to escape. Brush with egg wash and bake at three hundred seventy five degrees Fahrenheit for ten minutes until set but not browned.

Cook the Shrimp Filling:

In a large skillet melt butter over medium heat until foaming. Add onions celery and bell pepper and cook for three to four minutes stirring frequently until vegetables are softened and translucent. Stir in garlic Old Bay smoked paprika cayenne salt and pepper and cook for just a minute until fragrant.

Stir in shrimp:

and cook two to three minutes until shrimp turns pink and opaque but do not overcook. Remove the skillet from the heat and transfer the shrimp mixture to a plate.

In the same skillet:

sprinkle flour into the remaining butter and cook for one minute stirring constantly to eliminate raw taste. Slowly pour in heavy cream and milk whisking as you go to create a thickened smooth sauce.

Fold in Dijon mustard lemon zest shredded cheddar and Parmesan cheese:

and stir until fully melted and smooth. Return the shrimp mixture to the skillet and stir until everything is combined. Remove skillet from heat.

Assemble and Bake:

Pour the shrimp filling into the pre-baked pie crust using a spatula to spread it evenly to the edges. In a small bowl mix together panko breadcrumbs melted butter Parmesan and parsley until crumbs are all coated. Sprinkle this mixture evenly over the top of the filling.

Bake the pie:

at three hundred seventy five degrees Fahrenheit for twenty five to thirty minutes until the top is golden and the filling is bubbling up at the sides. Remove and let the pie cool for five to ten minutes before slicing.

Serve and Enjoy:

Cut into wedges and serve warm. This pairs perfectly with a crisp green salad or cool coleslaw. For more zing add an extra squeeze of lemon juice or a few dashes of hot sauce.

Pin

Shrimp is always the star for me in this pie Fresh off the boat shrimp from a local dock trip tasted so sweet and that day my whole family gathered around eager for second helpings We all agreed it is one of those rare meals that feels both special and homey.

Storage Tips

Let any leftover shrimp pie cool completely on the counter before wrapping tightly in foil or storing in an airtight container. Refrigerate for up to three days. For longer storage slice and freeze individual portions which can be reheated in a low oven until bubbling and hot.

Ingredient Substitutions

Swap out the pie crust for gluten free varieties or even a layer of cheesy mashed potatoes for a different texture. You can use crab or scallops in place of shrimp though the result will taste a bit sweeter. Try Monterey Jack or Gruyere in place of cheddar for more mellow flavor and use lactose free cream if needed.

Serving Suggestions

This pie stands tall on its own but makes a festive meal with a big tossed salad bright with citrus or crunchy vegetables. Add boiled new potatoes with parsley or serve each slice alongside grilled sweet corn for a Florida summer vibe.

Pin

Cultural Context

Seafood pies like this are a longtime tradition in Florida especially in coastal regions where Gulf shrimp are abundant. Old Bay seasoning and creamy fillings are classic pairings in American seafood baking and locals often pass recipes down from one generation to the next always tweaking spice levels and toppings.

Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, simply thaw the shrimp completely and pat dry before cooking to ensure the filling remains creamy and not watery.

→ How do I prevent the crust from becoming soggy?

Pre-baking the crust and applying an egg wash creates a barrier, helping keep the crust crisp beneath the filling.

→ Is it possible to make this pie spicier?

Absolutely—add more cayenne or serve with hot sauce for an extra fiery kick.

→ What toppings work well with this shrimp pie?

A mix of panko breadcrumbs, parmesan cheese, melted butter, and parsley gives the dish a perfect golden crunch.

→ Can I make this gluten-free?

Substitute gluten-free breadcrumbs and use cornstarch in place of flour for a gluten-free version.