Last summer, we walked into this tiny seafood shack on the coast, and the smell stopped us in our tracks - buttery pastry, sweet Gulf shrimp, and something rich and creamy with a hint of Old Bay. An older woman was pulling a Florida shrimp pie from her oven, the crust golden and crackling, steam rising with that unmistakable aroma of fresh seafood and butter. Emma tugged my sleeve and whispered, "Mom, what IS that?" One bite later, we understood why this dish has been passed down through coastal families for generations.
Why You'll Love This Florida Shrimp Pie
It's surprisingly forgiving for a seafood dish - the shrimp stay tender even if you're a few minutes late taking it out, and the crust is easier than it looks. You can prep the whole thing in the morning and bake it right before dinner, which saved me during Emma's birthday party last month. The filling reheats better than most seafood recipes too, so leftovers actually taste good the next day. It looks impressive enough for company but doesn't require any fancy techniques or hard-to-find ingredients.
The flavors hit that perfect balance between rich and fresh. The cream sauce is indulgent without being heavy, and the shrimp taste sweet and clean, not fishy at all. When I served this at our neighborhood potluck, three people asked for the recipe before we even finished eating. One neighbor told me the next week that her picky husband had seconds, which apparently never happens. My only complaint? It never makes enough leftovers because everyone wants a second slice.
Jump to:
- Why You'll Love This Florida Shrimp Pie
- Ingredients for Florida Shrimp Pie
- How To Make Florida Shrimp Pie Step By Step
- Smart Substitutions That Actually Work
- Florida Shrimp Pie Variations
- Equipment For Florida Shrimp Pie
- Storage For Florida Shrimp Pie
- Top Tip
- Why This Florida Shrimp Pie Works
- FAQ
- A Taste of Coastal Florida at Your Table!
- Related
- Pairing
- Florida Shrimp Pie
Ingredients for Florida Shrimp Pie
For the Filling:
- Fresh Gulf shrimp
- Heavy cream
- Cream cheese
- Sharp cheddar cheese
- Yellow onion
- Celery
- Garlic cloves
- Old Bay seasoning
- Fresh lemon juice
- Salt and black pepper
For the Crust:
- Pie crust
- Egg wash
Optional Extras:
- Red bell pepper
- Fresh parsley
- Hot sauce
- Butter for extra richness
See recipe card for quantities.
How To Make Florida Shrimp Pie Step By Step
Get Everything Ready (10 minutes):
- Pat shrimp completely dry with paper towels
- Dice onion, celery, and bell pepper
- Grate your cheeses
- Let cream cheese soften on counter
- Preheat oven to 375°F
Build the Filling (15 minutes):
- Sauté vegetables in butter until soft
- Add garlic, cook 1 minute until fragrant
- Toss in shrimp, cook just until pink
- Remove from heat immediately
- Mix cream cheese until smooth in a bowl
- Stir in heavy cream, cheddar, Old Bay, lemon juice
- Fold in the shrimp mixture gently
Assemble the Pie:
- Press bottom crust into pie dish
- Pour in shrimp filling
- Top with second crust
- Crimp edges, cut vents
- Brush with egg wash
Bake It Perfect:
- The filling needs time to set up
- Bake 35-40 minutes until crust is golden
- Cover edges with foil if browning too fast
- Let rest 10 minutes before slicing
Smart Substitutions That Actually Work
Shrimp Options:
- Fresh Gulf shrimp → Frozen shrimp (thawed and dried well)
- Medium shrimp → Large shrimp (just cut them in half)
- Regular shrimp → Bay scallops (changes the name but tastes amazing)
Dairy Swaps:
- Heavy cream → Half-and-half (slightly less rich but still good)
- Cream cheese → Sour cream (tangier flavor)
- Sharp cheddar → Gruyere or Swiss (fancier but delicious)
- Regular dairy → Haven't successfully made this dairy-free yet
Crust Choices:
- Homemade pie crust → Store-bought (no shame in this)
- Traditional crust → Puff pastry (makes it extra flaky)
- Double crust → Single crust with cracker topping
Vegetable Variations:
- Celery → Water chestnuts (adds nice crunch)
- Bell pepper → Skip it entirely (I do this when Emma complains)
- Onion → Shallots (more delicate flavor)
Seasoning Tweaks:
- No hot sauce → Add a pinch of cayenne to the filling
- Old Bay → Cajun seasoning (spicier version)
- Fresh lemon → Bottled lemon juice (works in a pinch)
Florida Shrimp Pie Variations
Crab & Shrimp Combo:
- Half shrimp, half lump crab meat
- Extra Old Bay seasoning
- Touch of Worcestershire sauce
- Emma calls this the "fancy version"
Cajun Spicy Style:
- Add diced andouille sausage
- Cajun seasoning instead of Old Bay
- Diced jalapeños
- Hot sauce in the filling
Lowcountry Version:
- Add cooked bacon crumbles
- Sprinkle of smoked paprika
- Corn kernels mixed in
- Reminds me of a shrimp boil
Biscuit-Topped:
- Skip top crust entirely
- Drop biscuit dough on top instead
- Brush with butter
- Easier and just as good
Party Appetizer Size:
- Make in muffin tins
- Use small pastry circles
- Perfect finger food
- Gone in minutes at gatherings
Equipment For Florida Shrimp Pie
- 9-inch deep dish pie pan (glass works best)
- Large skillet for the filling
- Mixing bowls (at least 2)
- Sharp knife for chopping
Storage For Florida Shrimp Pie
Refrigerator Storage (2-3 days):
- Always refrigerate within 2 hours of baking due to seafood content
- Cover tightly with plastic wrap or aluminum foil
- Store in coldest part of refrigerator (below 40°F)
- Reheat thoroughly to 165°F before serving
Freezing (1 month):
- Cool completely before freezing
- Wrap tightly in plastic wrap, then foil
- Label with date and contents
- Thaw overnight in refrigerator before reheating
Reheating Tips:
- Oven method: 350°F for 15-20 minutes until heated through
- Cover with foil to prevent over-browning
- Check center temperature reaches 165°F
- Don't microwave - it makes the crust soggy
Food Safety Notes:
- If it smells off, discard immediately
- Never leave at room temperature longer than 2 hours
- Don't refreeze once thawed
Top Tip
- Through preparing this seafood dish regularly, here's what works best for keeping it safe and delicious. For refrigerator storage up to 3 days, always refrigerate within 2 hours of baking due to the seafood content - cover tightly with plastic wrap or aluminum foil and store in the coldest part of your refrigerator below 40°F. When you're ready to serve leftovers, reheat thoroughly to 165°F before eating. The seafood requires more careful handling than other leftovers, so don't take chances with food safety.
- For longer storage up to a month, freezing works well with this Florida Shrimp Pie. Cool it completely before wrapping tightly in plastic wrap, then foil, and label with the date and contents. When you want to serve it, thaw overnight in the refrigerator before reheating. Never leave the Florida Shrimp Pie at room temperature longer than 2 hours, and don't refreeze once it's been thawed. If it smells off at any point, discard it immediately - seafood doesn't give second chances when it comes to spoilage.
- For reheating, the oven method works best at 350°F for 15-20 minutes until heated through. Cover with foil to prevent the crust from getting too brown, and always check that the center temperature reaches 165°F before serving. Don't use the microwave for reheating as it makes the crust soggy and doesn't heat evenly enough for seafood safety.
Why This Florida Shrimp Pie Works
This Florida shrimp pie succeeds because it balances the delicate nature of seafood with hearty comfort food elements. The key is in the timing - the shrimp gets cooked just until pink in the sauce, then finishes cooking gently in the oven's residual heat. This prevents the rubbery texture that happens when shrimp is overcooked. The cream-based sauce also acts as insulation, protecting the seafood from direct heat while keeping it moist. The vegetable foundation creates both flavor and structural support for the filling. Sautéing the onions, celery, and bell pepper until softened releases their natural sugars and creates an aromatic base that complements rather than competes with the shrimp's sweetness.
The flour coating on these vegetables serves double duty - it eliminates any raw flour taste and creates the thickening agent for a sauce that holds together when sliced but isn't gluey. The pastry crust provides textural contrast and helps contain the creamy filling, but the real trick is pre-baking the bottom crust slightly. This prevents the soggy bottom that can happen when wet fillings meet raw pastry. The egg wash on top creates a golden, flaky surface that looks professional and provides a satisfying crunch against the tender filling underneath.
FAQ
What is Florida Shrimp Pie?
Florida shrimp pie is a coastal comfort food that combines fresh shrimp with vegetables in a creamy sauce, all baked in a pastry crust. It's similar to chicken pot pie but uses seafood instead. The dish originated in Florida's Gulf Coast communities where fresh shrimp was abundant and affordable.
Can I use frozen shrimp instead of fresh shrimp?
What side dishes go well with Florida Shrimp Pie?
Simple sides work best to let the shrimp shine. Try a green salad with citrus vinaigrette, steamed asparagus, garlic bread, or coleslaw. Rice pilaf or roasted vegetables also complement the rich, creamy filling without competing for attention.
How do I store and reheat Florida Shrimp Pie?
Refrigerate leftovers within 2 hours and use within 3 days. Reheat in a 350°F oven for 15-20 minutes until the center reaches 165°F. Cover with foil to prevent over-browning. Don't microwave as it makes the crust soggy and doesn't heat seafood evenly enough for safety.
A Taste of Coastal Florida at Your Table!
Now you have everything you need to make this wonderful Florida shrimp pie - from Mrs. Rodriguez's neighborly inspiration to getting that creamy filling just right. This coastal comfort dish has become one of our most treasured ways to bring a little Gulf Coast magic to our dinner table, proving that the best regional recipes are the ones that make you feel like you're somewhere special even when you're at home. What started as trying a neighbor's mystery casserole has turned into the recipe that makes every dinner feel like a small celebration.
Ready for more comforting recipes that bring the same kind of warmth to your kitchen? Try our Best Honey Mustard Chicken Recipe that takes all the beloved flavors of carrot cake and presents them in an elegant rolled format that's great for special occasions. Our The Best American Goulash Recipe combines rich custard with deep coffee flavor for a dessert that satisfies both your sweet tooth and your caffeine craving. And for something light and airy, don't miss our Easy Cheesy Bacon Onion Bombs Recipe that creates delicate, tropical treats with just egg whites, sugar, and coconut.
Share your Florida shrimp pie creations! We love seeing your golden pies and hearing about the occasions you're making them for.
Rate this Florida Shrimp Pie and join our coastal cooking community! Your feedback helps us know what other regional treasures you'd like us to explore.
Related
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Pairing
These are my favorite dishes to serve with Florida Shrimp Pie
Florida Shrimp Pie
Equipment
- 1 9-inch deep dish pie pan (Glass preferred for even browning)
- 1 Large skillet (For sautéing shrimp and vegetables)
- 2+ Mixing bowls (One for shrimp mixture, one for sauce)
- 1 Sharp knife (For chopping vegetables)
Ingredients
For the Filling:
- 1 lb Gulf shrimp - Peeled deveined, and patted dry
- ½ cup Heavy cream - Or substitute with half-and-half
- 4 oz Cream cheese - Softened at room temperature
- 1 cup Sharp cheddar - Freshly grated
- ½ Yellow onion - Diced finely
- 1 stalk Celery - Diced finely
- 2 Garlic cloves - Minced
- 1 teaspoon Old Bay seasoning - Or substitute with Cajun seasoning
- 1 tablespoon Lemon juice - Fresh preferred
- Salt and pepper - To taste
Optional Extras:
- ½ Red bell pepper - Diced adds color and sweetness
- 2 tablespoon Fresh parsley - Chopped for garnish
- dash Hot sauce - Optional for spice
- 1 tablespoon Butter - For extra richness in sautéing
For the Crust:
- 2 Pie crusts - Store-bought or homemade
- 1 Egg - Beaten for egg wash
Instructions
- Pat shrimp dry, dice onion, celery, and optional bell pepper. Grate cheese and let cream cheese soften. Preheat oven to 375°F.
- Sauté vegetables in butter until soft. Add garlic and cook for 1 minute. Stir in shrimp and cook just until pink. Remove from heat.
- In a bowl, mix softened cream cheese until smooth. Stir in heavy cream, cheddar, Old Bay, lemon juice, salt, and pepper. Fold in the shrimp mixture gently.
- Press pie crust into dish. Add filling, top with second crust, crimp edges, cut vents, and brush with egg wash.
- Bake 35–40 minutes until crust is golden. Cover edges if browning too fast. Let rest 10 minutes before slicing.
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