I met a retired shrimp boat captain named Russell at a coastal book fair a few years ago of all places. I was browsing a table full of old cookbooks, and he leaned over, pointing at a tattered spiral-bound collection from a local church. “Page 17,” he said, as if letting me in on a secret. That’s where I found a handwritten recipe for something called Florida Shrimp Pie.
I’d never heard of it, but his eyes lit up as he described the buttery crust, sweet Gulf shrimp, and creamy filling layered with just enough spice to make you pay attention.
Back home, after carefully copying the recipe into my notebook, I gave it a try with some shrimp I picked up from a roadside stand near the marina. As I peeled them, I remembered Russell’s voice steady, worn by salt and years. I followed the steps slowly, measuring like I was back in my school kitchen, enjoying the scent of sautéed onions mingling with Old Bay.
The pie came out golden, steaming gently as I sliced into it. It wasn’t just a meal—it tasted like sea air, handwritten notes, and unexpected conversations with strangers who know things worth passing down. I’ve made it several times since, and each bite still feels like flipping through the pages of someone else’s story.
Short Description
Florida Shrimp Pie features fresh shrimp, aromatic vegetables, creamy dairy, and a flaky crust—a soulful savory pie perfect for springtime gatherings or anytime you crave coastal comfort.
Key Ingredients
Pie Crust
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, diced
- 4–5 tablespoons ice water
Shrimp Filling
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely diced
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 lb Florida shrimp, peeled, deveined, chopped
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon flour
- ¾ cup whole milk or half-and-half
- ½ cup heavy cream
- Zest of ½ lemon
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Cheese & Egg Mixture
- 2 large eggs
- ½ cup mayonnaise or sour cream
- 1 cup shredded cheddar
- ½ cup shredded mozzarella or Monterey Jack
- 2 tablespoons chopped fresh parsley
- 2 green onions, thinly sliced
Tools Needed
- Pie plate (9-inch) or pre-made pie shell
- Mixing bowls and whisk
- Pastry cutter or fork
- Skillet for sautéing
- Cheese grater and measuring cups
- Oven preheated to 350–375°F
Cooking Instructions
Step 1: Make the Pie Crust
Combine flour and salt. Cut in cold butter until coarse crumbs form. Add ice water a tablespoon at a time until dough just holds together. Chill 30 minutes. Roll to 12-inch circle, line pie plate, crimp edges, and dock bottom. Pre-bake at 375°F for 10 minutes. Set aside.
Step 2: Sauté & Build Shrimp Filling
Heat oil and butter in skillet over medium heat. Add onion, celery, bell pepper—cook 4–5 minutes until soft. Add garlic, Old Bay, paprika, cayenne—stir until fragrant.
Add shrimp and cook 2–3 minutes until pink. Sprinkle flour and stir. Gradually pour milk and cream, bring to gentle simmer; cook 3–5 minutes until slightly thickened. Add lemon zest, juice, salt, and pepper. Let cool slightly.
Step 3: Combine Cheese & Eggs
In a bowl, whisk eggs and mayonnaise. Stir in cheddar, mozzarella, parsley, and green onions. Fold in the shrimp mixture.
Step 4: Assemble & Bake Pie
Pour filling into prepared crust, smoothing the surface. Bake at 350°F for 35–45 minutes until the center is set and top turns golden. Let cool 10–15 minutes before slicing.
Why You’ll Love This Recipe
Flavor Explosion: Earthy spices and lemon elevate plump shrimp in a creamy, cheesy filling.
Comforting & Elegant: Rustic crust and creamy center perfect for weekday warmth or dinner guests.
Balanced Texture: Crisp crust, tender shrimp, soft veggies, and melty cheese.
Family-Friendly: Mild spice with a touch of heat—appeals to a wide range of tastes.
Versatile Occasion: Great for brunch, potlucks, or light evening meals.
Mistakes to Avoid & Solutions
Gummy Crust:
Solution: Use ice water and don’t overwork dough; pre-bake to keep it crisp.
Watery Filling:
Solution: Let sauce thicken before adding cheese. Cool slightly before mixing to prevent separation.
Overcooked Shrimp:
Solution: Cook quickly until just pink; they’ll bake further in the pie.
Soggy Bottom:
Solution: Pre-bake crust and lightly coat inside with cheese before adding filling to create a barrier.
Serving and Pairing Suggestions
Serve warm with a side salad of mixed greens and vinaigrette
Pair with crisp white wine or sparkling lemonade
Plate family-style or slice for buffet gatherings
Add fresh parsley or extra lemon zest for garnish
Ideal for spring brunch, Mother’s Day luncheon, or casual Sunday dinners
Storage and Reheating Tips
Fridge: Cover and refrigerate for up to 3 days
Reheat: Warm in oven at 325°F for 10–12 minutes to preserve crisp crust
Avoid Microwave: It softens pastry; oven keeps texture intact
Freezing: Cool completely, wrap tightly, and freeze slices up to 1 month. Thaw in fridge, reheat as above.
FAQs
1. Can I use pre-made pie shell?
Yes! Skip crust-making and proceed with filling for faster prep.
2. Can I use frozen shrimp?
Yes, thaw and pat dry before chopping. No need for fresh.
3. Is it okay to swap mayo for sour cream?
Yes, they both give creaminess. Mayonnaise adds tang.
4. Can I make it ahead?
Prepare filling, assemble in crust, refrigerate, then bake before serving without compromising texture.
5. Can I use lighter dairy?
Light milk or half-and-half can work, but richness may be slightly reduced.
Tips & Tricks
Pat shrimp dry to prevent excess liquid
Use fresh lemon zest for bright flavor in creamy sauce
Chill crust well before blind-baking to avoid shrinking
Grate cheeses from blocks for better melt
Add a splash of sherry or white wine to the sauce for depth
Recipe Variations
Spicy Cajun Twist
Add ½ teaspoon Cajun seasoning and chopped jalapeños. Garnish with hot sauce drizzle after baking.
Vegetable-Loaded Pie
Add diced zucchini or mushrooms when sautéing for extra veggie nutrition.
Crab & Shrimp Combo
Replace half the shrimp with lump crab meat for a luxe seafood blend.
Flaky Biscuit Topping
Omit crust; bake filling in casserole dish with biscuit dough spread on top until golden.
Final Thoughts
I never did see Russell again, but I still think of him every time this pie hits the table. It always disappears quickly, everyone goes in for seconds before the first plate is clean. Sometimes I imagine bringing him a slice, wrapped warm in a linen towel, as thanks for that moment by the cookbooks.
This Florida Shrimp Pie isn’t just a comforting dish—it’s part of a quiet exchange between two people who both believe good food should be shared, remembered, and made with care.
Florida Shrimp Pie
Print ThisIngredients
- Pie Crust
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, diced
- 4–5 tablespoons ice water
- Shrimp Filling
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely diced
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 lb Florida shrimp, peeled, deveined, chopped
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon flour
- ¾ cup whole milk or half-and-half
- ½ cup heavy cream
- Zest of ½ lemon
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Cheese & Egg Mixture
- 2 large eggs
- ½ cup mayonnaise or sour cream
- 1 cup shredded cheddar
- ½ cup shredded mozzarella or Monterey Jack
- 2 tablespoons chopped fresh parsley
- 2 green onions, thinly sliced
Instructions
Step 1: Make the Pie Crust
Mix flour and salt. Cut in cold butter until crumbly. Add ice water gradually until dough forms. Chill 30 minutes. Roll out, fit into pie plate, crimp edges, dock with a fork, and pre-bake at 375°F for 10 minutes.
Step 2: Sauté Shrimp Filling
Sauté onion, celery, and bell pepper in oil and butter until soft. Add garlic, spices, and shrimp; cook until pink. Stir in flour, then slowly add milk and cream. Simmer until slightly thick. Add lemon zest, juice, salt, and pepper. Cool slightly.
Step 3: Mix Cheese and Eggs
Whisk eggs and mayo. Stir in cheeses, parsley, and green onions. Fold in cooled shrimp mixture.
Step 4: Assemble and Bake
Pour filling into crust. Bake at 350°F for 35–45 minutes until set and golden. Cool 10–15 minutes before serving.
