Florida Shrimp Pie Recipe

Today I’m bringing you a truly spectacular dish that feels like a cozy hug and a beach vacation rolled into one: the Florida Shrimp Pie! Trust me when I say this is a game-changer for your dinner routine. It’s got that creamy, cheesy, quiche-like base you crave, but it’s loaded with fresh, savory shrimp and colorful veggies. This pie is a little slice of sunshine and the ultimate way to bring that easy, breezy Florida vibe right into your kitchen! Whether you’re by the coast or miles away, this flavorful, rich, and utterly delicious pie will warm your soul.

Why You’ll Love This Recipe

• It’s a Flavor Fiesta: The combination of sweet shrimp, colorful bell peppers, and a hint of spice from the paprika and cayenne is unreal. It’s savory comfort food at its best!
• A Weeknight Wow: With just 15 minutes of prep time, this pie is super easy to get into the oven. It feels elegant enough for company but is totally simple for a busy Tuesday night.
• Seriously Satisfying: Thanks to the creamy custard base, the two types of cheese, and the hearty shrimp, one slice will leave you feeling perfectly satisfied. You’ll be reaching for seconds!
• Coastal Comfort: This recipe brings all the best flavors of the seaside right to your table, making it a fresh and unique twist on a classic savory pie.

Ingredients

Alright, let’s talk about the incredible components that make this savory pie sing. You really only need a handful of everyday ingredients to make this magic happen!

• Pre-made Pie Crust: The ultimate time-saver! It gives us a sturdy, buttery base for our fabulous filling.
• Fresh Shrimp: The star of the show! Use high-quality shrimp, peeled and deveined, as it provides that wonderful sweet, ocean-fresh flavor.
• Olive Oil: Used for sautéing to bring out the natural sweetness of the aromatic vegetables.
• Onion, Green Bell Pepper, and Celery (The Holy Trinity!): This trio of veggies, finely chopped, creates a classic flavor base—tender, slightly sweet, and aromatic.
• Garlic: Because everything is better with a little bit of garlicky goodness! Just be sure to mince it finely.
• Large Eggs, Milk, and Heavy Cream: These three ingredients whisk together to create the rich, silky, and utterly perfect custard filling that holds the pie together.
• Shredded Cheddar Cheese and Monterey Jack Cheese: A perfect cheesy duo! The sharp cheddar adds flavor, while the Monterey Jack melts like a dream, keeping the pie wonderfully creamy.
• Paprika and Cayenne Pepper: Paprika adds a lovely color and mild warmth, while the cayenne is your secret weapon for a subtle, friendly kick (totally optional, but so good!).
• Salt and Black Pepper: Essential for seasoning and balancing the flavors of the whole dish. Don’t be shy!
• Fresh Parsley: A little burst of green freshness and flavor to garnish the top. It brightens everything up!
• Lemon Juice and Lemon Wedges: A squeeze of lemon juice while cooking helps brighten the flavor of the shrimp, and the wedges are non-negotiable for serving!

Note: The exact measurements for all of these fantastic ingredients will be listed right under this article in the recipe card!

How to Make the Florida Shrimp Pie

Making this delicious pie is easier than you think! Follow these steps and you’ll have a gorgeous pie ready in under an hour.

Step 1: Prep the Crust

Get that oven preheating to $375^{\circ}\text{F}$ ($190^{\circ}\text{C}$). Place your pre-made pie crust into your 9-inch pie dish. Give the bottom a few pokes with a fork—this little trick helps the crust cook evenly and prevents bubbling! Pop it in the oven for about 8 minutes just to set it, then pull it out and let it cool slightly.

Step 2: Sauté the Veggies and Shrimp

In your favorite large skillet, heat up the olive oil over medium heat. Toss in your chopped onion, bell pepper, and celery. Sauté them for 3–4 minutes until they start to soften up a bit and become beautifully fragrant.

Step 3: Add the Shrimp and Flavor

Stir in your minced garlic and the shrimp. Cook the shrimp just until they turn pink, which only takes about 2–3 minutes—we don’t want to overcook them! Remove the pan from the heat right away and stir in the lemon juice, salt, and pepper. Give it a taste test and adjust the seasoning if you like!

Step 4: Whisk the Custard

In a separate bowl, whisk together your eggs, milk, heavy cream, paprika, and cayenne pepper (if you’re feeling spicy!). Whisk until it’s light and evenly combined. This is your luscious, creamy binder!

Step 5: Assemble and Bake

Spread your gorgeous shrimp and veggie mixture evenly over the bottom of your pre-baked crust. Sprinkle the cheddar and Monterey Jack cheeses generously on top. Now, pour the egg mixture over everything, making sure it settles into all the little gaps around the shrimp and veggies. Bake for 30–35 minutes, or until the center is set (it shouldn’t jiggle too much) and the top is a beautiful golden brown.

Step 6: Cool and Serve

I know it’s tempting, but let the pie cool for a crucial 5–10 minutes before you slice into it. This allows the filling to fully set up so your slices look perfect! Garnish with a sprinkle of fresh chopped parsley and serve warm with those essential lemon wedges on the side. Enjoy!

Pro Tips for Making the Recipe

• Don’t Skip the Pre-Bake: Pre-baking the crust, called blind baking, is the secret to avoiding a soggy bottom! That 8 minutes makes all the difference for a crisp, flaky base.
• Mind the Shrimp: Shrimp cooks fast, so pay close attention in Step 3. Cooking it for only 2–3 minutes prevents it from becoming rubbery later when it bakes in the oven for another 30 minutes.
• Use Room Temperature Dairy: If your eggs, milk, and cream are closer to room temperature, they will blend together much more smoothly, leading to a silkier custard.
• Fresh Herbs for the Win: The fresh parsley garnish is more than just a decoration; it provides a necessary burst of brightness to cut through the richness of the pie. Don’t substitute it with dried parsley!

How to Serve

This pie is a superstar all on its own, but here are a few fun ways to serve it to make it a full meal:

• Side Salad: Pair it with a simple, crisp green salad tossed in a light vinaigrette. The brightness of the salad is a perfect contrast to the creamy pie.
• Citrus Kick: Always, always serve with extra fresh lemon wedges! The little squeeze of acid over the top right before eating elevates all the flavors.
• Light Soup Pairing: If you’re feeling cozy, serve a smaller slice alongside a bowl of light tomato or cucumber soup.
• Southern Style: For true comfort, serve with a side of creamy coleslaw or a simple corn and tomato salad.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (a big if, trust me!), place them in an airtight container and store them in the refrigerator for up to 3 days.

Freezing

You can absolutely freeze this pie! Once the pie is completely cooled, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. To thaw, let it sit overnight in the refrigerator.

Reheating

To reheat a slice, the microwave works in a pinch, but the oven is better for keeping the crust crisp. Reheat slices in an oven set to $300^{\circ}\text{F}$ ($150^{\circ}\text{C}$) until warmed through (about 10–15 minutes). If reheating a whole pie, keep it covered with foil to prevent the top from browning further.

FAQs

1. Can I use frozen shrimp instead of fresh?

Yes, you absolutely can use frozen shrimp, but there’s a quick prep step you should take! Make sure the shrimp is completely thawed and has been patted dry with paper towels before you start cooking. Excess moisture can make your filling watery, so getting rid of that extra liquid is crucial for the perfect pie texture.

2. I don’t have Monterey Jack; what’s a good substitute?

No problem at all! You can easily swap out the Monterey Jack with another good melting cheese. Provolone, Muenster, or even a mix of Mozzarella and a little extra Cheddar will work beautifully to keep the pie creamy and delicious. The key is to use a cheese that melts well to ensure that rich, gooey texture.

3. What if my crust edges start to brown too quickly in the oven?

This is a common oven issue, but there’s an easy fix! If you notice your crust is getting too dark before the center is set, simply cover the edges of the pie with strips of aluminum foil. You can buy a special pie crust shield, but foil works just as well to protect those edges until the filling is perfectly set.

4. Can I add other vegetables to this pie?

Please do! This recipe is incredibly forgiving and open to customization. Finely chopped mushrooms, spinach (make sure to sauté it and squeeze out the excess water!), or even a handful of corn kernels would be delicious additions. Just remember to keep the total amount of filling balanced so it fits nicely into your 9-inch crust.