I love how this pie combines the richness of a seafood casserole with the elegance of a savory tart. It’s creamy, cheesy, and full of flavor, with a crispy topping and a flaky crust that holds it all together beautifully. It’s also surprisingly manageable for a moderate-level recipe, especially if I use a pre-made pie crust. The shrimp stay tender and juicy, and the lemon zest adds the perfect citrusy lift to cut through the richness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust:
1 pre-made pie crust (or homemade, if preferred)
1 egg + 1 tablespoon water, beaten (for egg wash)
For the Shrimp Filling:
1 pound large Florida shrimp, peeled, deveined, and chopped
2 tablespoons butter
½ cup onion, finely chopped
½ cup celery, finely chopped
½ cup red bell pepper, finely chopped
2 cloves garlic, minced
1 teaspoon Old Bay seasoning
½ teaspoon smoked paprika
½ teaspoon cayenne pepper (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon all-purpose flour
½ cup heavy cream
½ cup whole milk
1 teaspoon Dijon mustard
1 teaspoon lemon zest
½ cup shredded white cheddar cheese
¼ cup Parmesan cheese
For the Topping:
½ cup panko breadcrumbs
1 tablespoon butter, melted
¼ cup Parmesan cheese
1 teaspoon fresh parsley, chopped
Directions
I preheat the oven to 375°F (190°C). I roll out the pie crust into a 9-inch pie pan, crimp the edges, and lightly prick the bottom with a fork to prevent bubbling. I brush the crust with egg wash and pre-bake it for 10 minutes until lightly golden, then set it aside.
In a large skillet over medium heat, I melt the butter and sauté the onion, celery, and red bell pepper for about 3–4 minutes until softened. I stir in the garlic, Old Bay, smoked paprika, cayenne (if using), salt, and black pepper and cook for another minute.
I add the chopped shrimp to the skillet and cook for 2–3 minutes until they turn pink—making sure not to overcook them. I remove the skillet from heat and set the shrimp mixture aside.
In the same skillet, I whisk in the flour, then slowly pour in the cream and milk, stirring constantly until thickened. I stir in Dijon mustard, lemon zest, white cheddar, and Parmesan until the mixture is smooth. I return the shrimp mixture to the skillet and stir everything together well.
I pour the creamy shrimp filling into the pre-baked crust and spread it out evenly.
In a small bowl, I combine the panko breadcrumbs, melted butter, Parmesan, and parsley, then sprinkle the mixture evenly over the pie.
I bake the pie at 375°F (190°C) for 25–30 minutes until the top is golden brown and the filling is bubbling. I let it cool for 5–10 minutes before slicing.
I like to serve it warm with a crisp salad, roasted veggies, or a spoonful of coleslaw. A squeeze of fresh lemon juice or a dash of hot sauce takes it over the top.
Servings and timing
This pie makes 6 servings. It takes about 15 minutes to prepare and 30 minutes to cook, for a total time of 45 minutes. Each serving is rich, flavorful, and around 460 calories—perfect for a satisfying dinner.
Variations
Sometimes I add chopped spinach or sautéed mushrooms to the filling for a veggie boost. For a smokier version, I substitute some of the shrimp with cooked, flaked smoked fish. I’ve also used crab meat or scallops when I want to mix up the seafood. If I want to keep things lighter, I use milk instead of cream and reduce the cheese slightly—though I always keep the lemon zest for brightness.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days. I store the pie covered or in an airtight container. To reheat, I use the oven at 350°F (175°C) for about 10–15 minutes to preserve the crust’s texture. The microwave works too, but it may soften the crust slightly. I don’t recommend freezing this pie, as the creamy filling can separate.
FAQs
Can I use frozen shrimp?
Yes, I often use frozen shrimp—just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the filling.
What’s the best cheese to use?
I like using a combo of white cheddar and Parmesan for sharpness and depth. Gouda or Monterey Jack would also work well for a different flavor.
How do I keep the crust from getting soggy?
Pre-baking the crust for 10 minutes and brushing it with egg wash helps seal it and keep it crisp, even under the creamy filling.
Can I make this ahead of time?
Yes, I sometimes prepare the filling a day in advance and store it in the fridge. When ready, I assemble the pie and bake it fresh.
Is this recipe spicy?
It has a mild kick from the cayenne and Old Bay, but I can easily adjust the heat by reducing or omitting the cayenne pepper.
Conclusion
Florida shrimp pie is a celebration of coastal flavors wrapped in a golden crust. It’s creamy, savory, and just the right amount of zesty thanks to Old Bay and lemon. I love how easy it is to serve—just slice and enjoy. Whether I’m cooking for guests or treating myself to a special dinner, this pie is always a hit.
This rich and savory shrimp pie is loaded with Florida shrimp, creamy veggies, and cheese, all baked in a golden, flaky crust with a hint of lemon and Old Bay.
Ingredients
For the Crust:
1 pre-made pie crust (or homemade)
1 egg + 1 tablespoon water, beaten (for egg wash)
For the Shrimp Filling:
1 lb large Florida shrimp, peeled, deveined, and chopped
2 tablespoons butter
½ cup onion, finely chopped
½ cup celery, finely chopped
½ cup red bell pepper, finely chopped
2 cloves garlic, minced
1 teaspoon Old Bay seasoning
½ teaspoon smoked paprika
½ teaspoon cayenne pepper (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon all-purpose flour
½ cup heavy cream
½ cup whole milk
1 teaspoon Dijon mustard
1 teaspoon lemon zest
½ cup shredded white cheddar cheese
¼ cup Parmesan cheese
For the Topping:
½ cup panko breadcrumbs
1 tablespoon butter, melted
¼ cup Parmesan cheese
1 teaspoon fresh parsley, chopped
Instructions
Preheat and Prep the Crust:
Preheat oven to 375°F (190°C).
Roll pie crust into a 9-inch pie pan and crimp the edges.
Prick the base lightly with a fork and brush with egg wash.
Pre-bake crust for 10 minutes until lightly golden. Set aside.
Make the Shrimp Filling:
In a large skillet, melt butter over medium heat.
Sauté onion, celery, and red bell pepper for 3–4 minutes.
Stir in garlic, Old Bay, smoked paprika, cayenne, salt, and pepper; cook 1 minute.
Add shrimp and cook 2–3 minutes until just pink. Remove from heat.
In the same skillet, sprinkle in flour and whisk.
Slowly add cream and milk, whisking until thickened.
Stir in Dijon, lemon zest, white cheddar, and Parmesan until smooth.
Return shrimp mixture to skillet and combine. Remove from heat.
Assemble and Bake:
Pour shrimp filling into the pre-baked pie crust.
In a small bowl, mix breadcrumbs, melted butter, Parmesan, and parsley.
Sprinkle topping evenly over the pie.
Bake at 375°F (190°C) for 25–30 minutes until golden and bubbling.
Cool 5–10 minutes before slicing.
Serve:
Serve warm with salad, roasted veggies, or coleslaw.
Optional: Drizzle with lemon juice or hot sauce.
Notes
Frozen shrimp can be used — just thaw completely and pat dry.
For extra spice, increase cayenne or serve with hot sauce.
Freshly grated cheese melts better and enhances flavor.
