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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 minutes

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.