Florida Shrimp Savory Pie

This Florida Shrimp Pie is a savory blend of creamy filling, sweet coastal shrimp, and flaky pie crust. It always reminds me of seaside dinners with my family along the Gulf, where fresh shrimp took center stage and pies meant comfort.

I first made this when local shrimp was abundant at the farmers market and now it is a favorite every spring for picnics and potlucks. My family loves the creamy bite and buttery crust every single time.

Ingredients

• All-purpose flour for crust: gives a tender flaky bite look for a brand labeled unbleached for best results
• Cold unsalted butter: the secret for a crisp and flavorful pastry be sure it is straight from the fridge
• Ice water: binds the dough together use the coldest water you can get
• Pre-made pie shell: an easy shortcut when time is tight
• Florida shrimp: the heart of the dish use wild caught for a natural sweetness and meaty texture
• Olive oil and unsalted butter: lend rich flavor to the filling always check for a fresh aroma
• Small yellow onion and green bell pepper: their sweetness and crunch deepen the filling look for vibrant produce with no soft spots
• Celery: for just a touch of herbal crunch and balance select crisp light green stalks
• Garlic: adds a punchy warmth fresh cloves beat jarred every time
• Old Bay seasoning and smoked paprika: build that signature coastal Florida flavor always check Old Bay for a bold aroma
• Cayenne pepper (optional): for a gentle spicy kick best if you want a slight heat
• All-purpose flour for thickening: ensures a sliceable filling measure carefully for the right consistency
• Whole milk or half and half and heavy cream: for creamy richness check dates for freshness
• Lemon zest and juice: add a sunny citrus brightness select lemons that feel heavy for their size
• Salt and pepper: round out all the flavors use freshly ground pepper for more kick
• Large eggs: help the pie set up sliceable and rich choose free range for best flavor
• Mayonnaise or sour cream: for body and tang go with real mayo for a silkier filling or sour cream if you love extra tang
• Shredded cheddar cheese plus mozzarella or Monterey Jack: these create a gooey melty topping fresh shredding always melts smoother than pre-shredded
• Fresh parsley and green onions: offer a bright finish only chop them right before mixing for best color

Step-by-Step Instructions

Make and Chill the Pie Crust:

Whisk flour with salt directly in a large bowl until fully blended. Using a pastry cutter or fork blend in cold diced butter until you see tiny flour coated pieces. Add ice water one spoon at a time gently stirring after each until the dough just holds together when pressed. Gather into a disk wrap well and refrigerate at least thirty minutes to relax the gluten and chill the fat for flakiness

Roll and Pre-Bake the Pie Shell:

Dust your work surface lightly with flour then roll the cold dough into a large circle about one eighth inch thick. Ease it gently into a nine inch pie plate pressing carefully into corners. Trim and crimp the edges beautifully then prick the base several times with a fork to prevent bubbles. Bake ten minutes in a preheated three seventy five degree oven just enough for the crust to begin setting

Cook the Vegetables and Shrimp:

Warm olive oil and butter together in a roomy skillet over medium heat. Once melted and shimmering add diced onion celery and bell pepper. Stir and cook four to five minutes until the vegetables become tender and aromatic. Stir in minced garlic Old Bay smoked paprika and cayenne if using cooking only until the spices release their fragrance. Drop in the chopped raw shrimp and toss just until pink and curled about two to three minutes. Sprinkle flour over and stir well until you do not see any white bits left. Begin trickling in milk and cream stirring constantly as you go. Let the mixture gently simmer until slightly thickened around three to five minutes. Add lemon zest and juice then season with salt and pepper. Take off the heat and allow to cool slightly

Mix the Egg and Cheese Base:

In a spacious bowl whisk eggs with mayonnaise or sour cream until completely blended. Mix in both shredded cheeses then fold in parsley and green onions. Pour the slightly warm shrimp and vegetable mixture into the cheese mixture stirring very thoroughly until there are no streaks left

Assemble and Bake the Pie:

Spoon the shrimp filling into the pre-baked pie crust smoothing the top with the back of your spoon. Bake at three fifty degrees for thirty five to forty five minutes until the center looks set and the top is nicely golden. Remove from the oven and wait ten to fifteen minutes for it to firm up before slicing and serving

Save

Shrimp is always the highlight for me its natural sweetness reminds me of fishing mornings with my granddad elements of this pie always bring those memories back every taste is a wave of comfort and nostalgia

Storage Tips

Let leftovers cool completely then cover tightly and refrigerate up to three days. For longer storage slice and wrap portions before freezing. Reheat gently in the oven or microwave until warmed through. The crust will stay crisp if you reheat slices in a toaster oven or air fryer

Ingredient Substitutions

No Florida shrimp Use any wild coastal shrimp or even chopped scallops for a twist. Non dairy folks can use coconut cream or a creamy oat milk to replace the dairy. Old Bay can be swapped for a blend of paprika celery seed and a little dried mustard if you are out

Serving Suggestions

Serve this pie with a crisp green salad and lemon vinaigrette for a complete meal. It also holds up well on a picnic spread or as a brunch centerpiece. My family enjoys it with a spoonful of homemade hot sauce and extra fresh herbs on top

Save

Cultural Context

Shrimp pies and seafood quiches are a Southern and coastal tradition connecting backyard seafood boils with classic comfort pies. Florida versions often add citrus and local seasoning making them unique in flavor and history. This recipe honors those roots by keeping shrimp as the star

Recipe FAQs

→ Can I use frozen shrimp?

Yes, thaw and drain frozen shrimp before chopping. Pat dry to prevent excess moisture in the filling.

→ What type of cheese works best?

A blend of sharp cheddar and mozzarella or Monterey Jack melts smoothly and adds rich flavor.

→ Is homemade crust necessary?

You can use either a homemade or store-bought pie crust. Both will result in a delicious savory pie.

→ Can the pie be made ahead?

Yes, bake and cool the pie, then refrigerate. Warm slices in the oven for best texture before serving.

→ How spicy is this dish?

The pie has gentle heat from cayenne and paprika, but you can adjust the amount or omit cayenne entirely.