Sunday meals in my house have always been a sacred kind of thing. The phones are (mostly) off, the windows are open, and the kitchen becomes our meeting point. I wanted to make something that felt a little special, but not fussy something that filled the house with good smells, was easy to slice and share, and reminded us to slow down a bit.

Enter this Florida Shrimp Cheddar Pie. I had just picked up a pound of plump local shrimp from the weekend market. The sharp cheddar adds that cozy richness, while the soft custard keeps the filling light and satisfying. And paired with a glass of chilled white wine, a crisp salad, and maybe a candle or two it made our Sunday night feel just a little more elegant.

This pie’s got that breezy coastal vibe with enough heartiness to make it a main dish. It also makes reheating a dream (hello, Monday lunch). I can’t wait for you to try it.

Short Description

A creamy, cheesy shrimp pie with sautéed vegetables and a savory custard, baked inside a buttery crust. Perfect for cozy Sunday dinners or elegant date nights.

Key Ingredients

For the crust:

1 unbaked 9-inch pastry shell

For the seafood:

1 pound fresh shrimp, peeled and deveined

For the vegetables and aromatics:

1 tablespoon butter
1/4 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup celery, finely chopped
1 clove garlic, minced

For the custard filling:

1/2 cup mayonnaise
1/2 cup milk
2 large eggs
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

Topping:

1 cup shredded Cheddar cheese

Tools Needed

9-inch pie dish
Baking sheet
Large skillet
Mixing bowls
Whisk
Measuring cups & spoons

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Place the unbaked pastry shell into a pie dish, then set it on a baking sheet to catch any drips during baking.

Step 2: Cook the Shrimp and Vegetables
In a large skillet, melt the butter over medium heat. Add the onion, bell pepper, celery, and garlic. Sauté for 5–7 minutes until the vegetables are soft and fragrant. Add the shrimp and cook for 2–3 minutes, just until pink and opaque. Remove from heat and drain off any excess liquid.

Step 3: Prepare the Custard
In a medium mixing bowl, whisk together the mayonnaise and milk until smooth. Add in the eggs, lemon juice, Worcestershire sauce, salt, black pepper, and cayenne pepper. Whisk until fully combined.

Step 4: Assemble the Pie
Spread the shrimp and vegetable mixture evenly over the pastry shell. Pour the custard over the filling, letting it settle in. Top with the shredded Cheddar cheese.

Step 5: Bake
Bake the pie for 30 to 35 minutes, or until the filling is set and the top is golden brown. The crust should be crisp and lightly browned. A knife inserted in the center should come out clean.

Step 6: Rest and Serve
Let the pie rest for 10 minutes before slicing. This helps the custard set and makes for cleaner portions.

Why You’ll Love This Recipe

– Balanced richness from custard and cheddar

– Packed with protein-rich shrimp

– Great make-ahead option

– Easy to slice and serve

– Ideal for casual or elegant occasions

– Perfect for seafood lovers

– No fancy techniques needed

Mistakes to Avoid & Solutions

Mistake 1: Overcooking shrimp
Solution: Cook shrimp only until they turn pink. Overcooked shrimp become rubbery and lose their tenderness.

Mistake 2: Watery filling
Solution: Thoroughly drain cooked shrimp and sautéed vegetables before assembling. Excess moisture can make the filling soggy.

Mistake 3: Underset custard
Solution: Bake until the center of the custard is just set. If it jiggles too much when shaken gently, bake for an additional 5 minutes.

Mistake 4: Uneven filling
Solution: Distribute shrimp and vegetables evenly in the crust before pouring in the custard to ensure uniform texture and flavor in each bite.

Mistake 5: Burnt crust edges
Solution: Loosely cover the crust edges with foil if they begin to brown too quickly during baking.

Serving and Pairing Suggestions

– Serve as the main dish with a light green salad

– Add a glass of dry white wine or sparkling water with lemon

– Great plated individually for brunch or lunch

– Lovely centerpiece for a Sunday dinner table

Storage and Reheating Tips

– Store leftovers in an airtight container in the fridge for up to 3 days

– Reheat slices in a 350°F oven for 10–15 minutes

– Microwave not recommended as it can soften the crust

– Freeze whole baked pie for up to 2 months (wrap tightly in foil and freezer bag)

FAQs:

1. Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking.

2. Can I make it crustless?
Yes, just grease the pie dish well and skip the shell.

3. Is there a substitute for mayonnaise?
You can try Greek yogurt, but the flavor and texture will be slightly tangier and lighter.

4. What type of cheddar works best?
Sharp cheddar melts well and adds the most flavor.

5. Can I prep this ahead?
Yes! Assemble and refrigerate for up to 12 hours before baking.

Tips & Tricks

– Use a fork to poke the bottom of the crust before filling to avoid sogginess.

– Always use fresh shrimp for best flavor.

– Add a pinch of Old Bay seasoning for extra seafood flair.

– Shred your own cheese pre-shredded often contains anti-caking agents.

– Line the baking sheet with parchment for easier cleanup.

Recipe Variations

Spicy Kick: Add chopped jalapeño with the veggies or use pepper jack cheese.

Southern Style: Add cooked and crumbled bacon to the custard mix.

Lighter Option: Use half-and-half instead of mayonnaise and milk.

Herb Boost: Stir in chopped fresh dill or parsley for brightness.

Crab Twist: Substitute half the shrimp with lump crab meat.

Final Thoughts

Savory Florida Shrimp Cheddar Pie is rich, savory, and just coastal enough to make you feel like you’re dining near the ocean, even if you’re in the middle of a busy city. It invites you to pause, share, and enjoy each bite without rushing.

If your Sundays need a new main event, give this a try. It’s satisfying without being heavy, special without being complicated, and downright delicious every time. You’ll want it in your regular rotation before the season’s over.

Savory Florida Shrimp Cheddar Pie

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the crust:
1 unbaked 9-inch pastry shell
For the seafood:
1 pound fresh shrimp, peeled and deveined
For the vegetables and aromatics:
1 tablespoon butter
1/4 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup celery, finely chopped
1 clove garlic, minced
For the custard filling:
1/2 cup mayonnaise
1/2 cup milk
2 large eggs
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
Topping:
1 cup shredded Cheddar cheese
Tools Needed
9-inch pie dish
Baking sheet
Large skillet
Mixing bowls
Whisk
Measuring cups & spoons
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Place the unbaked pastry shell into a pie dish, then set it on a baking sheet to catch any drips during baking.
Step 2: Cook the Shrimp and Vegetables
In a large skillet, melt the butter over medium heat. Add the onion, bell pepper, celery, and garlic. Sauté for 5–7 minutes until the vegetables are soft and fragrant. Add the shrimp and cook for 2–3 minutes, just until pink and opaque. Remove from heat and drain off any excess liquid.
Step 3: Prepare the Custard
In a medium mixing bowl, whisk together the mayonnaise and milk until smooth. Add in the eggs, lemon juice, Worcestershire sauce, salt, black pepper, and cayenne pepper. Whisk until fully combined.
Step 4: Assemble the Pie
Spread the shrimp and vegetable mixture evenly over the pastry shell. Pour the custard over the filling, letting it settle in. Top with the shredded Cheddar cheese.
Step 5: Bake
Bake the pie for 30 to 35 minutes, or until the filling is set and the top is golden brown. The crust should be crisp and lightly browned. A knife inserted in the center should come out clean.
Step 6: Rest and Serve
Let the pie rest for 10 minutes before slicing. This helps the custard set and makes for cleaner portions.
Why You’ll Love This Recipe
Balanced richness from custard and cheddar
Packed with protein-rich shrimp
Great make-ahead option
Easy to slice and serve
Ideal for casual or elegant occasions
Perfe

Instructions

Step 1: Preheat the Oven
Preheat oven to 425°F (220°C). Place the pastry shell in a pie dish and set it on a baking sheet.

Step 2: Cook Shrimp and Veggies
Sauté onion, bell pepper, celery, and garlic in butter over medium heat for 5–7 minutes. Add shrimp and cook for 2–3 minutes until pink. Drain excess liquid.

Step 3: Make the Custard
Whisk together mayonnaise and milk. Add eggs, lemon juice, Worcestershire sauce, salt, pepper, and cayenne. Mix well.

Step 4: Assemble the Pie
Spread the shrimp mixture in the pie shell. Pour custard over it and top with shredded Cheddar cheese.

Step 5: Bake
Bake for 30–35 minutes until golden and set. A knife in the center should come out clean.

Step 6: Rest and Serve
Let rest for 10 minutes before slicing.