This Florida Shrimp Pie is a comforting, coastal-inspired dish featuring tender shrimp, flavorful vegetables, and a rich, creamy filling baked into a perfectly golden crust. It’s a crowd-pleasing recipe that brings bright, Southern flavors to your table with ease.
Why You’ll Love This Recipe
This recipe brings together wholesome ingredients, creamy texture, and satisfying seafood flavor. It’s simple enough for weeknights yet impressive enough for gatherings. The balanced mix of shrimp, vegetables, and spices creates a savory pie that feels both hearty and refreshing. Plus, it’s easy to customize and stores beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pre-made pie crust (9-inch)
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced (red or green)
1 cup corn kernels (fresh or frozen)
1 teaspoon Old Bay seasoning
1/2 teaspoon paprika
Salt and pepper to taste
3 large eggs
1 cup heavy cream
1 cup shredded cheddar cheese
1 tablespoon fresh parsley, chopped (for garnish)
Directions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent, about 3 to 4 minutes.
Add the diced bell pepper and corn. Cook for 2 to 3 minutes, then add the shrimp, Old Bay seasoning, paprika, salt, and pepper. Cook until the shrimp turn pink and opaque, about 5 minutes. Remove from heat and let the mixture cool slightly.
In a mixing bowl, whisk the eggs and heavy cream until smooth. Stir in the shredded cheddar cheese.
Combine the cooled shrimp mixture with the egg and cheese mixture. Pour the filling into the pie crust and spread evenly.
Bake for 30 to 35 minutes, or until the filling is set and lightly golden on top.
Allow the pie to cool for about 10 minutes. Garnish with fresh parsley before serving.
Swap cheddar with Monterey Jack for a smoother melt.
Add diced tomatoes for a juicier, more vibrant filling.
Use a homemade pie crust instead of pre-made.
Add a pinch of cayenne for mild heat.
Substitute bell pepper with scallions for a milder flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm slices in a 325°F (165°C) oven for 10 to 12 minutes until heated through.
This pie can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
How do I know when the filling is fully set?
The center should no longer jiggle when lightly shaken, and the surface should be lightly golden.
Can I use pre-cooked shrimp?
Yes, but add them at the end of the vegetable cooking step so they don’t overcook.
Can I use a deep-dish pie crust?
Yes, but the pie may need 5 extra minutes to fully set.
Can I substitute the cream?
Half-and-half works, though the filling may be slightly less rich.
Can I make this pie ahead of time?
Yes. Assemble, refrigerate, and bake within 24 hours.
Can I use frozen shrimp?
Absolutely. Just thaw and pat dry before cooking.
Can I omit the cheese?
Yes, though the texture will be slightly less creamy.
What other seasonings work well?
Smoked paprika, thyme, or a small splash of lemon juice pair nicely.
How do I prevent the crust from getting soggy?
Let the shrimp mixture cool before combining with the eggs, and bake on the lower oven rack.
Can I serve this pie chilled?
It’s best warm, but it can be eaten chilled like a savory quiche.
Conclusion
Florida Shrimp Pie delivers the perfect blend of creamy, savory, and coastal flavors in every slice. Whether you’re hosting guests or preparing a comforting family meal, this dish brings warmth and satisfaction with minimal effort. Enjoy the simple preparation and delightful results every time.
A creamy, savory seafood pie made with tender shrimp, vegetables, cheese, and spices in a golden pie crust. This Florida Shrimp Pie is an easy, comforting, and flavorful dish with coastal flair—ideal for weeknights or gatherings.
Author:Sophia
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6 servings
Category:Main Dish
Method:Baking
Cuisine:Southern
Diet:Halal
Ingredients
1 pre-made pie crust (9-inch)
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced (red or green)
1 cup corn kernels (fresh or frozen)
1 teaspoon Old Bay seasoning
1/2 teaspoon paprika
Salt and pepper to taste
3 large eggs
1 cup heavy cream
1 cup shredded cheddar cheese
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add onion and garlic, and cook for 3–4 minutes until softened.
Add bell pepper and corn; cook for 2–3 minutes more.
Stir in shrimp, Old Bay seasoning, paprika, salt, and pepper. Cook until shrimp are pink and opaque, about 5 minutes. Remove from heat and let cool slightly.
In a bowl, whisk eggs and heavy cream. Stir in shredded cheddar cheese.
Combine the cooled shrimp mixture with the egg and cheese mixture.
Pour the filling into the pie crust and spread evenly.
Bake for 30–35 minutes or until filling is set and golden on top.
Let cool for 10 minutes before garnishing with fresh parsley and serving.
Notes
Use half-and-half instead of heavy cream for a lighter texture.
Let shrimp mixture cool before combining with eggs to avoid curdling.
Place pie on lower oven rack to prevent soggy crust.
Monterey Jack cheese can be used in place of cheddar.
Add cayenne for a touch of heat or lemon juice for brightness.
