Florida Shrimp Pie
How a Sunday afternoon led me here I remember the day the idea arrived: a humid Florida afternoon, a farmer’s market bag heavy with oversized shrimp, and the realization that my usual pan-seared routine felt uninspired. I wanted something that felt like a warm, coastal hug — creamy, crunchy on top, and unpretentiously Southern. That…
How a Sunday afternoon led me here
I remember the day the idea arrived: a humid Florida afternoon, a farmer’s market bag heavy with oversized shrimp, and the realization that my usual pan-seared routine felt uninspired. I wanted something that felt like a warm, coastal hug — creamy, crunchy on top, and unpretentiously Southern. That curiosity sent me experimenting until the Florida Shrimp Pie on this page was the version I stopped tinkering with. If you like shrimp turned into something unexpected, try my riff after this one on the air fryer coconut shrimp for a crisp contrast.
How I used the vegetables as direction
In every successful savory pie I’ve made, the base vegetables set the tone. For this shrimp pie the supporting cast is simple but essential: ½ cup onion, finely chopped, ½ cup celery, finely chopped, and ½ cup red bell pepper, finely chopped. Those three soften quickly and carry the garlic and Old Bay so that the shrimp can shine without being bland.
Ingredients you’ll see again in various places below include: 1 pre-made pie crust, 1 pound large Florida shrimp, peeled and chopped, 2 cloves garlic, minced, ½ cup heavy cream, ½ cup whole milk, 1 teaspoon Old Bay seasoning, Shredded white cheddar cheese and Parmesan for topping. Keep these ready and within arm’s reach; once you start sautéing things move fast.
The cream sauce revelation
Preheat oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie pan and pre-bake for 10 minutes. In a skillet, melt butter over medium heat; sauté onion, celery, and red bell pepper for 3-4 minutes. Add garlic and seasonings; cook for another minute before adding shrimp. Cook until pink but not overcooked. Stir in flour, then whisk in heavy cream and milk until thickened. Mix in cheeses. Combine shrimp mixture with cream sauce; pour into the pre-baked crust. Top with panko breadcrumbs mixed with melted butter and Parmesan cheese. Bake for 25-30 minutes until golden brown.
Saying the method aloud makes it sound formal, but the point is simple: cook the aromatics, add shrimp briefly, then thicken with a combination of flour and dairy so the filling sets without being gluey. The shredded white cheddar gives body while Parmesan on the breadcrumb topping brings that toasted, nutty finish.
When the crust sings
A pre-made pie crust makes this pie approachable, but timing matters. Pre-bake for the ten minutes to prevent a soggy bottom. After you pour in the filling, slide it back into the oven and watch the pie at the twenty-minute mark; the top should be golden, the edge of the crust browned, and the filling gently bubbling in the center. If you’re unsure, a toothpick near the center should come out warm and coated with sauce, and the surface should be a consistent golden-brown rather than pale.
Practical tip 1: Let the filling cool 5–7 minutes before slicing so the sauce firms.
Practical tip 2: If the edges brown too fast, tent the crust with foil for the last 10 minutes.
Practical tip 3: Avoid overcooking the shrimp in the skillet; they only need to turn pink and opaque before going into the sauce.
Little swaps that keep the spirit but change the mood
Variation — lighter: Use half-and-half in place of heavy cream for a lighter but still creamy filling.
Variation — gluten-free: Substitute a gluten-free pre-made crust and use gluten-free panko for the topping; this won’t affect the flavor much.
Variation — decadent: Replace half the shrimp with lump crab meat or lobster for a more luxurious version.
If you enjoy switching proteins, you might also like my test runs where the same flavor profile pairs beautifully with sweet chili-dressed coconut shrimp; see my notes on baked coconut shrimp with sweet chili mayo. For a totally different spice kick, I often borrow the punchy heat from my bang bang shrimp experiments and fold a small amount into the cream sauce.
The assembly rhythm
This pie doesn’t require a long to-do list, but sequencing creates calm. Preheat the oven. Pre-bake the crust. Sauté vegetables and garlic until fragrant. Add shrimp and remove almost immediately. Thickening the sauce comes next — whisk in flour first so you don’t get lumps, then add the cream and milk. Stir in the shredded white cheddar cheese until silky, combine with the shrimp, pour into crust, and finish with a buttery panko-Parmesan topping.
Small detail that matters: room-temperature dairy incorporates more smoothly. Also, a fine dusting of extra Parmesan over the edges before baking gives the crust a savory sheen.
Leftovers, freezing, and timing
Storage: Refrigerate leftovers in an airtight container for up to three days. Reheat in a 350°F oven until warmed through, about 15–20 minutes, covered with foil to keep the topping from burning. You can also wrap the cooled, fully baked slices and freeze them for up to one month; thaw overnight in the refrigerator before reheating.
If you’d rather freeze before baking, assemble the pie in a freezer-safe pan, cover tightly, and freeze for up to one month. Bake from frozen at 375°F, adding 10–15 minutes to the baking time and checking that the center bubbles.
What to serve with it
This pie is rich, which is why I pair it with bright, acidic sides: a simple lemon-dressed arugula salad, roasted asparagus, or corn kernels sautéed with a little butter and parsley. A crisp Sauvignon Blanc or a light pilsner complements the Old Bay and the salty top notes. For holiday pacing, I sometimes serve the pie alongside other classics — the same pre-made crust idea even inspired my shortcut for dessert when I reach for the best pumpkin pie recipe approach: quick, predictable, and crowd-pleasing.
A final, personal touch
When I present this pie, I sprinkle a tiny bit of extra Old Bay on the finished slice and hand it to whoever’s nearest. It’s a small, silly habit, but it’s how a market-sourced bag of shrimp became something that feels like home. This pie is forgiving, inventive, and a little showy without being fussy — the sort of dish you can bring to a gathering and still be relaxed about the cleanup.
Conclusion
If you want another classic take on this coastal dish, check out Southern Living’s Florida Shrimp Pie for a traditional reference. For a gluten-free perspective and tweaks for dietary needs, see the variations at No Dash of Gluten’s Florida Shrimp Pie.
Florida Shrimp Pie
Ingredients
Method
- Preheat oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie pan and pre-bake for 10 minutes.
- In a skillet, melt butter over medium heat; sauté onion, celery, and red bell pepper for 3-4 minutes.
- Add garlic and Old Bay seasoning; cook for another minute before adding shrimp.
- Cook shrimp until pink but not overcooked, then stir in flour.
- Whisk in heavy cream and milk until thickened, then mix in shredded cheese.
- Combine shrimp mixture with cream sauce; pour into the pre-baked crust.
- Top with panko breadcrumbs mixed with melted butter and Parmesan cheese.
- Bake for 25-30 minutes until golden brown.
