Florida Shrimp Pie

There’s something magical about gathering around the table with family or friends and serving up a dish that transports everyone straight to the shoreline. That’s exactly what my Florida Shrimp Pie does. Bursting with tender, succulent shrimp, vibrant vegetables, a rich, creamy filling, and a flaky, buttery crust, this casserole-style pie is the kind of comfort food you’ll find yourself craving long after the last slice is gone.

I first discovered this recipe while visiting the Gulf Coast—my husband and I were on a weekend getaway in St. Petersburg, Florida. After a day of exploring charming waterfront shops and soaking up the sun, we wandered into a little café painted in pastel hues. The special of the day was a shrimp pie that practically glowed on the menu board. One bite, and I knew I had to recreate it back home. Over the years, I’ve tweaked the seasoning, perfected the roux, and added a squeeze of fresh lemon juice to brighten the whole dish. Now, I’m thrilled to share this coastal favorite with you.

What makes Florida Shrimp Pie so enticing is its simplicity. A handful of fresh ingredients come together in layers: sweet onions, crisp celery, and red bell pepper mingle with shrimp bathed in a velvety cream-and-cheese sauce. A hint of Old-Bay seasoning and lemon juice lifts the flavors, while the golden crust keeps everything snug and bubbling. Whether you’re hosting a casual weeknight dinner or a festive gathering, this pie delivers big on taste without demanding hours in the kitchen.

Over the next few paragraphs, I’ll walk you through my tried-and-true method for building this pie. We’ll start by seasoning the shrimp and preparing the rich filling, then move on to laying your crust just right. In Part 2, we’ll seal everything with a top crust or lattice, bake to golden perfection, and I’ll share a few of my favorite tips—like adding crumbled bacon for smoky depth or swapping in half-and-half for a lighter version.

Ready to bring a taste of Florida to your dinner table? Let’s dive in.

this recipe

STEPS

1. Preheat and Prep
   Preheat your oven to 375 °F (190 °C). While it warms, lightly grease a 9-inch pie dish with butter or cooking spray. This ensures your crust releases easily and edges stay crisp.

2. Season the Shrimp
   In a medium bowl, toss 1 pound of peeled and deveined shrimp with a pinch of salt, freshly ground black pepper, and ¼ teaspoon of Old-Bay seasoning. Set aside to let the flavors meld while you move on to the filling.

3. Sauté the Vegetables
   Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add 1 cup of chopped sweet onion, ½ cup diced celery, and ½ cup diced red bell pepper. Sauté for 4–5 minutes, stirring occasionally, until the onions are translucent and the peppers begin to soften. Transfer the vegetables to a bowl and leave the skillet on the heat for your roux.

4. Build the Roux
   In the same skillet, add the remaining 2 tablespoons of butter. Once melted, sprinkle in 2 tablespoons of all-purpose flour. Stir constantly for about 1 minute to cook out the raw flour taste. You’re aiming for a smooth, sandy paste—that’s your roux foundation.

5. Combine Cream and Eggs
   While whisking the roux, slowly pour in 1 cup of heavy cream. Continue stirring until the mixture thickens slightly, about 2 minutes. Remove from heat and whisk in 2 large eggs until the sauce is silky and all the egg is fully incorporated.

6. Finish the Filling Base
   Stir the sautéed vegetables back into the creamy roux. Then fold in ½ cup of shredded sharp cheddar cheese and 1 tablespoon of fresh lemon juice. Taste and adjust seasoning with more salt, pepper, or a dash of Old-Bay if desired. The filling should be luscious and well-seasoned, ready to cradle your shrimp.

7. Prepare the Crust
   Unroll a single pie crust (homemade or store-bought) and gently press it into the prepared pie dish. Trim any overhang, leaving a neat edge for sealing later.

Now that you’ve got your crust in place and your creamy vegetable-cheese filling prepped, it’s time to bring everything together. In this section, we’ll layer the seasoned shrimp, top with a golden crust or lattice, and pop the pie into the oven. Plus, I’ll share a handful of my favorite tweaks and shortcuts to make this Florida Shrimp Pie uniquely yours.

1. Layer the Shrimp
   Evenly arrange the seasoned shrimp over the bottom of your prepared crust. Aim for a single layer so every bite delivers a good balance of seafood and filling. If your shrimp are on the larger side, you can halve them lengthwise to ensure they nestle perfectly into the pie.

2. Pour in the Filling
   Carefully spoon the creamy vegetable-cheese mixture over the shrimp. A gentle shake of the pie dish helps the filling settle into all the nooks around the shrimp and vegetables. You want the surface level, but don’t worry if it comes right up to the rim—there’s plenty of room once you add the top crust.

3. Top Crust or Lattice

   • Full Top Crust: Unroll your second pie crust, drape it over the filling, and trim to match the bottom crust’s edge.

   • Lattice: Cut the crust into ½-inch strips. Weave a simple over-under pattern across the pie in one direction, then perpendicular strips on top. The resulting lattice allows steam to escape, giving you a beautiful golden web.

   Once positioned, press the edges of the top and bottom crusts together, then crimp or flute with your fingers or a fork to seal.

1. Finish with a Glossy Top
   For that irresistible bakery look, brush the entire surface with either:

   • Egg Wash: Whisk one egg with 1 teaspoon of water for a deep amber shine.

   • Melted Butter: Use 1–2 tablespoons of clarified butter or garlic butter for added flavor.

   Make a few small slits in a full top crust (or leave the lattice as is) so steam can vent without making the crust soggy.

2. Bake to Golden Perfection
   Place the pie on a rimmed baking sheet to catch any drips, then slide it into your preheated 375 °F (190 °C) oven. Bake for 35–40 minutes, or until the crust is a rich golden brown and the filling bubbles up through the vents or lattice. If the edges brown too quickly, shield them with a foil strip after about 20 minutes.

3. Rest Before Serving
   Once out of the oven, let the pie rest for 5–10 minutes. This short pause lets the filling set, so your slices hold together beautifully when you cut into them. Serve warm, accompanied by a crisp green salad or simply steamed asparagus for a light, balanced meal.

Chef’s Tips & Variations

• Make-Ahead Magic: Assemble the entire pie up to the point of brushing on the egg wash or butter. Cover and refrigerate for up to 24 hours. When you’re ready, apply the wash and bake directly from chilled—just add an extra 5 minutes to the baking time.

• Smoky Bacon Twist: Stir in 4 slices of cooked, chopped bacon for smoky depth. You can also crumble feta (about ½ cup) into the filling for tangy richness.

• Lighter Version: Swap half-and-half for heavy cream to cut calories without sacrificing creaminess. You can also use low-fat cheddar or Gruyère for a milder finish.

• Herb Infusion: Fold in 1 tablespoon of chopped fresh dill, chives, or tarragon right before baking to brighten the flavor profile.

• Spice It Up: If you like a touch of heat, add a pinch of cayenne pepper to the vegetable sauté or sprinkle sliced jalapeños on top of the filling before covering with crust.