Introduction

Oh, friend, let me tell you about a recipe that brings a little bit of sunshine and coastal coziness right into your kitchen. This Florida Shrimp Pie is one of those dishes that just feels right. It’s creamy, savory, packed with delicious shrimp and veggies, all nestled in a golden, flaky crust. Growing up, dishes like this were the heart of so many family gatherings – simple, comforting, and utterly unforgettable. This version is incredibly easy, surprisingly quick to put together, and trust me, it disappears fast!

Whether you’re dreaming of beach days or just need a warm hug in the form of food, this shrimp pie is your answer. It’s perfect for a weeknight meal but also fancy enough for guests. Get ready to fall in love!

Why You’ll Love This Recipe

Fast: Ready in under an hour, start to finish.
Easy: Uses simple ingredients and straightforward steps.
Giftable: Makes a wonderful edible gift for friends or neighbors (if you can bear to part with it!).
Crowd-pleasing: Who doesn’t love a delicious, savory pie?

Ingredients

Here’s what you’ll need to whip up this little slice of Florida heaven. Don’t forget to grab the freshest shrimp you can find – it really makes a difference!

For the crust:
1 pre-made pie crust (Hey, no shame in taking a shortcut! Or use your favorite homemade crust if you’re feeling ambitious).
1 large egg plus 1 tablespoon water (This creates a lovely egg wash for sealing the crust).
For the shrimp filling:
1 pound large Florida shrimp, peeled, deveined, and chopped (The star of the show! Chop them into bite-sized pieces).
2 tablespoons butter (For sautéing those veggies).
½ cup onion, finely chopped (Adds essential flavor).
½ cup celery, finely chopped (Classic mirepoix base!).
½ cup red bell pepper, finely chopped (Adds color and sweetness).
2 cloves garlic, minced (Because everything is better with garlic).
1 teaspoon Old Bay seasoning (An absolute must for that coastal flair!).
½ teaspoon smoked paprika (Adds depth and warmth).
½ teaspoon cayenne pepper (optional) (For a little kick – totally adjustable!).
½ teaspoon salt (Enhances all the flavors).
¼ teaspoon black pepper (Freshly ground is always best).
1 tablespoon all-purpose flour (Our thickening agent for that creamy sauce).
½ cup heavy cream (Hello, richness!).
½ cup whole milk (Balances the creaminess).
1 teaspoon Dijon mustard (Adds a little tang and complexity).
1 teaspoon lemon zest (Brightens everything up!).
½ cup shredded white cheddar cheese (Melty and delicious).
¼ cup Parmesan cheese, grated (Salty goodness!).
For the topping:
½ cup panko breadcrumbs (For that perfect crunch).
1 tablespoon butter, melted (Helps the topping crisp up).
¼ cup Parmesan cheese, grated (Adds more cheesy flavor to the topping).
1 teaspoon fresh parsley, chopped (A lovely fresh finish).

How to Make It

Ready to get cooking? It’s simpler than you think. Follow these steps and you’ll have a glorious shrimp pie in no time!

Prep Your Oven & Crust: Go ahead and preheat your oven to 375°F (190°C). While it’s heating, get your pie crust ready. Place it gently into a 9-inch pie dish. You can crimp the edges however you like – make it look pretty!
Egg Wash Time: In a small bowl, whisk together the egg and water. This is your egg wash. Brush the inside bottom and sides of the pie crust with this mixture. This helps prevent a soggy bottom crust – nobody wants that!
Sauté Those Veggies: Grab a large skillet and melt the butter over medium heat. Add your finely chopped onion, celery, and red bell pepper. Cook them down, stirring occasionally, until they’re nice and softened, about 5-7 minutes. Then, add your minced garlic and cook for just one more minute until you can smell that wonderful aroma filling your kitchen.
Add the Shrimp: Toss your chopped shrimp into the skillet with the softened veggies. Sprinkle in the Old Bay seasoning, smoked paprika, the cayenne pepper (if you’re using it for a little heat!), salt, and black pepper. Stir everything together and cook for about 3-5 minutes, just until the shrimp turns pink and is cooked through. Be careful not to overcook it!
Thicken the Sauce: Sprinkle the tablespoon of flour over the shrimp and veggie mixture. Stir it in and cook for about 1 minute. This helps the flour absorb the fat and prevents a raw flour taste.
Add Liquids & Simmer: Now, gradually whisk in the heavy cream and whole milk. Keep stirring constantly as you bring the mixture to a gentle simmer. You’ll notice it will start to thicken slightly as it heats up.
Finish the Filling: Remove the skillet from the heat. Stir in the Dijon mustard and fresh lemon zest. Then, add the shredded white cheddar and grated Parmesan cheese. Keep stirring until all that glorious cheese has melted into a smooth, creamy sauce. Taste it here and adjust salt and pepper if needed!
Assemble the Pie: Pour this delicious shrimp filling evenly into your prepared pie crust.
Make the Topping: In a small separate bowl, combine the panko breadcrumbs, melted butter, grated Parmesan cheese, and chopped fresh parsley. Mix it all up until the breadcrumbs are coated.
Top It Off: Sprinkle this lovely breadcrumb mixture evenly over the top of the shrimp filling. It’s going to get wonderfully golden and crunchy in the oven.
Bake! Pop the pie into your preheated oven. Bake for 25-35 minutes. You’ll know it’s done when the crust is beautifully golden brown and the breadcrumb topping is crisp and golden.
Rest Before Slicing: This is a crucial step! Let the pie stand for 5-10 minutes before you attempt to slice it. This allows the filling to set slightly, making for cleaner slices. I know it’s hard to wait when it smells this good!

Substitutions & Additions

Feel free to get creative and make this pie your own! Here are a few ideas:

Different Seafood: Not a shrimp fan? Try cooked crab meat, lobster, or even firm white fish like cod or snapper, cut into small pieces.
Cheese Swap: Gruyère, Monterey Jack, or a sharp yellow cheddar would all be delicious in place of the white cheddar.
Add More Veggies: Sautéed mushrooms, spinach (make sure to squeeze out excess water), or even corn would be lovely additions to the filling.
Herb Boost: Add a pinch of dried thyme or a tablespoon of fresh chives along with the parsley in the topping or filling.
Spice Level: Want more heat? Increase the cayenne or add a pinch of red pepper flakes with the garlic. Less heat? Skip the cayenne entirely.

Tips for Success

A few little pointers to make sure your Florida Shrimp Pie turns out perfectly every time:

Don’t Overcook the Shrimp: Shrimp cooks very quickly, especially when chopped. Cook it just until it turns pink in the skillet, as it will continue to cook slightly in the oven.
Use the Egg Wash: Seriously, that little step makes a big difference in keeping your bottom crust from getting soggy from the creamy filling.
Finely Chop Veggies: Make sure your onion, celery, and bell pepper are chopped quite small so they soften properly and integrate well into the filling.
Let It Rest: Patience is key! Resting the pie for 5-10 minutes before cutting prevents the filling from oozing out.
Prep Ahead: You can make the shrimp and vegetable filling ahead of time, cool it completely, and store it in an airtight container in the fridge for up to 2 days. When ready to bake, warm the filling slightly on the stove before pouring into the crust and proceeding with the topping and baking steps.

How to Store It

If you happen to have any leftovers (a big IF in my house!), store them properly to enjoy later.

In the Fridge: Cover the cooled pie tightly with plastic wrap or foil. It will keep in the refrigerator for up to 3-4 days.
Reheating: The best way to reheat a slice is in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave it, but the crust and topping won’t be as crisp.
Freezing: You can freeze the baked and cooled pie, tightly wrapped, for up to 2-3 months. Thaw overnight in the fridge before reheating in the oven.

FAQs

Got questions? I’ve got answers!

Q: Can I use frozen shrimp?
A: Absolutely! Just make sure to thaw it completely and pat it dry with paper towels before cooking. This prevents excess water from diluting your sauce.

Q: Can I make a double batch?
A: Yes, you can easily double the filling ingredients. You’ll likely need two pie crusts and two pie dishes.

Q: Is this pie spicy?
A: With the optional cayenne and Old Bay, it has a little warmth. If you’re sensitive to heat, you can omit the cayenne pepper entirely. The Old Bay adds flavor more than intense heat.

Q: What should I serve with Florida Shrimp Pie?
A: A simple side salad, some steamed green beans, or a classic coleslaw are all great pairings. It’s quite rich on its own!

There you have it, my friend! A taste of the Florida coast, right from your oven. I hope you love making (and eating!) this Cozy Florida Shrimp Pie as much as I do. Happy cooking!

Cozy Comfort Food: Easy & Delicious Florida Shrimp Pie

This Florida Shrimp Pie is a creamy, savory dish packed with shrimp and veggies in a flaky crust. It's described as easy, quick, comforting, and perfect for weeknight meals or guests.

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Cook Time 30

Equipment

Skillet Large
Pie Dish 9-inch
Small bowl

Ingredients

For the crust

1 pre-made pie crust
1 large egg
1 tablespoon water

For the shrimp filling

1 pound large Florida shrimp peeled, deveined, and chopped
2 tablespoons butter
0.5 cup onion finely chopped
0.5 cup celery finely chopped
0.5 cup red bell pepper finely chopped
2 cloves garlic minced
1 teaspoon Old Bay seasoning
0.5 teaspoon smoked paprika
0.5 teaspoon cayenne pepper (optional)
0.5 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon all-purpose flour
0.5 cup heavy cream
0.5 cup whole milk
1 teaspoon Dijon mustard
1 teaspoon lemon zest
0.5 cup shredded white cheddar cheese
0.25 cup Parmesan cheese grated

For the topping

0.5 cup panko breadcrumbs
1 tablespoon butter melted
0.25 cup Parmesan cheese grated
1 teaspoon fresh parsley chopped

Instructions

Prep Your Oven & Crust: Preheat your oven to 375°F (190°C). Place the pie crust gently into a 9-inch pie dish. Crimp the edges.
Egg Wash Time: In a small bowl, whisk together the egg and water. Brush the inside bottom and sides of the pie crust with this mixture.
Sauté Those Veggies: In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and red bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for one more minute.
Add the Shrimp: Toss the chopped shrimp into the skillet with the softened veggies. Sprinkle in the Old Bay seasoning, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir and cook for about 3-5 minutes, just until the shrimp turns pink and is cooked through.
Thicken the Sauce: Sprinkle the tablespoon of flour over the shrimp and veggie mixture. Stir it in and cook for about 1 minute.
Add Liquids & Simmer: Gradually whisk in the heavy cream and whole milk. Keep stirring constantly as you bring the mixture to a gentle simmer. It will thicken slightly.
Finish the Filling: Remove the skillet from the heat. Stir in the Dijon mustard and fresh lemon zest. Then, add the shredded white cheddar and grated Parmesan cheese. Stir until all the cheese has melted into a smooth, creamy sauce. Taste and adjust salt and pepper if needed.
Assemble the Pie: Pour this delicious shrimp filling evenly into your prepared pie crust.
Make the Topping: In a small separate bowl, combine the panko breadcrumbs, melted butter, grated Parmesan cheese, and chopped fresh parsley. Mix until the breadcrumbs are coated.
Top It Off: Sprinkle this breadcrumb mixture evenly over the top of the shrimp filling.
Bake! Pop the pie into your preheated oven. Bake for 25-35 minutes, until the crust is golden brown and the topping is crisp and golden.
Rest Before Slicing: Let the pie stand for 5-10 minutes before slicing to allow the filling to set.

Notes

Tips for Success: Don't Overcook the Shrimp (cooks quickly), Use the Egg Wash (prevents soggy bottom crust), Finely Chop Veggies (soften properly), Let It Rest (allows filling to set). Storage: Cover cooled pie tightly, keeps in fridge 3-4 days. Reheat best in oven (350°F, 15-20 min) or microwave. Can freeze baked/cooled pie (2-3 months), thaw in fridge before reheating. Prep Ahead: Filling can be made up to 2 days ahead, cool completely, store in fridge. Warm slightly before assembling and baking.