Name: Florida Shrimp Pie 5 Secrets to Perfect Coastal Comfort
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1½ pounds medium shrimp, peeled and deveined; 3 tablespoons butter; 1 medium onion, finely diced; 2 celery stalks, finely diced; 3 cloves garlic, minced; 3 tablespoons all-purpose flour; 1½ cups whole milk; ½ cup heavy cream; ½ cup seafood or chicken stock; 2 tablespoons fresh lemon juice; 1 teaspoon Old Bay seasoning; ½ teaspoon paprika; ¼ teaspoon cayenne pepper; Salt and black pepper to taste; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh dill, chopped; 2 prepared pie crusts (homemade or store-bought); 1 egg, beaten for egg wash

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Florida Shrimp Pie brought a taste of the Gulf Coast into my kitchen and transformed my perspective on seafood comfort food forever.

Hi, I’m Jack, and welcome to my kitchen at Cooks Foody! For years, I struggled with seafood recipes that promised restaurant-quality results but delivered rubbery shrimp, bland fillings, and soggy crusts that left my family disappointed. I’d either overcook the shrimp into chewy little rubber bands or undercook the pie filling, creating a watery mess that pooled on plates.

This Florida shrimp pie delivers tender, succulent shrimp nestled in a creamy, savory filling with just the right amount of richness, all encased in a golden, flaky crust. After extensive testing in the Cooks Foody kitchen and consulting with coastal cooking traditions

I’ve perfected the technique that guarantees plump shrimp, a silky-smooth filling that sets beautifully, and a crust that stays crisp from oven to table. The result? A show-stopping dish that tastes like a special occasion but comes together with straightforward techniques.

In this comprehensive guide, I’ll walk you through selecting the freshest shrimp, preparing the perfect creamy filling, mastering pie crust techniques, and achieving that ideal texture balance.

You’ll also discover my pro tips for preventing common seafood cooking mistakes, creative flavor variations, and answers to all your questions about creating this coastal classic at home.

Why This Florida Shrimp Pie Recipe Works

This Florida shrimp pie has become a beloved staple at Cooks Foody gatherings and potlucks for several outstanding reasons:

Uses readily available fresh or frozen shrimp No need to live near the coast; quality frozen shrimp from any grocery store works beautifully
Comes together in just 45 minutes of active prep Most of the cooking time is hands-off baking while you prepare sides
Perfect for entertaining or special family dinners Looks impressive and feeds a crowd without breaking the bank
Makes excellent use of affordable medium shrimp No need for expensive jumbo shrimp; medium size actually works better for even distribution
Naturally impressive presentation Slice into this golden pie to reveal layers of pink shrimp and creamy filling that wow guests every time
Adapts easily to dietary needs Can be made gluten-free, dairy-free, or keto-friendly with simple substitutions
Ideal make-ahead option Assemble the entire pie a day ahead and bake when ready

Choosing the Right Shrimp for Florida Shrimp Pie

The foundation of exceptional Florida shrimp pie starts with selecting quality shrimp. Let me share what I’ve learned from making this countless times.

Best Shrimp Size for This Recipe

Size matters for texture and presentation: I’ve tested this recipe with every shrimp size available, and medium shrimp (41-50 count per pound) consistently produce the best results. Here’s why each size performs differently:

Small shrimp (51-70 count): Too tiny and get lost in the filling. They also overcook easily, becoming tough and rubbery. Save these for shrimp salad or fried rice.

Medium shrimp (41-50 count): The sweet spot for this recipe. They’re substantial enough to provide satisfying bites but distribute evenly throughout the pie. This size stays tender and juicy when baked properly.

Large shrimp (31-40 count): Work well if you prefer more pronounced shrimp presence. Cut them into halves or thirds for better distribution and to prevent uneven cooking.

Jumbo shrimp (21-25 count): Too large and expensive for this application. They create uneven texture and make slicing difficult. If you have them, quarter them or save for grilling.

Buying Tips for Florida Shrimp Pie

When selecting shrimp at your seafood counter or grocery store, follow these guidelines:

Fresh vs. frozen reality: Here’s a secret most “fresh” shrimp at grocery stores was previously frozen anyway. Buying frozen shrimp and thawing them yourself often yields better quality and saves money. Look for IQF (Individually Quick Frozen) shrimp.

Color and appearance: Quality shrimp should have translucent flesh with no black spots or discoloration. Avoid any with an ammonia smell, which indicates spoilage. Pink or white varieties work equally well.

Wild-caught vs. farm-raised: Wild-caught Gulf shrimp offer superior flavor and firmer texture, though they cost more. For this recipe, either works beautifully since the creamy filling complements both types.

Shell-on or peeled: Peeled and deveined shrimp save tremendous prep time and are worth the slight price difference. If buying shell-on, plan extra time for peeling and deveining.

Sustainable choices: Look for certifications like BAP (Best Aquaculture Practices) or MSC (Marine Stewardship Council) to ensure environmentally responsible sourcing.

Ask your fishmonger: Don’t hesitate to ask when the shrimp arrived, whether it was previously frozen, and for recommendations. Good fishmongers will guide you to the freshest option available.

Seafood Substitutions for Florida Shrimp Pie

While shrimp is traditional, this creamy pie adapts to other seafood:

Crab meat: Use 1 pound of lump or claw crab meat for an ultra-luxurious version. Pick through carefully to remove any shell fragments. The delicate sweetness pairs beautifully with the creamy filling.

Lobster: Cooked lobster meat (about 1 pound) creates an elegant variation perfect for special occasions. Expensive but absolutely magnificent.

Scallops: Bay or quartered sea scallops work wonderfully. Pat them extremely dry to prevent excess moisture in the filling.

Mixed seafood: Combine 1/2 pound shrimp with 1/2 pound crab or scallops for a “fisherman’s pie” variation that offers textural variety.

Firm white fish: In a pinch, use chunks of cod, halibut, or grouper. The result is less sweet but still delicious and more budget-friendly.

Ingredients & Prep for Florida Shrimp Pie

Let me break down all the components that create this coastal masterpiece.

Shrimp Prep Essentials

Thawing frozen shrimp properly: Place frozen shrimp in a colander under cold running water for 5-10 minutes, or refrigerate overnight in a covered bowl. Never thaw at room temperature or in warm water, which promotes bacterial growth.

Deveining if necessary: If your shrimp still have the dark vein (digestive tract), use a small paring knife to make a shallow cut along the back and rinse out the vein under cold water. While not harmful, it can be gritty and affect texture.

Pat completely dry: Use paper towels to thoroughly dry shrimp before cooking. Excess moisture prevents proper searing and can water down your filling.

Pre-cooking the shrimp: This is crucial. Raw shrimp release liquid as they cook, which would make your filling watery. Quickly sauté the shrimp until just pink (2-3 minutes), then cool before adding to the filling.

Seasoning the shrimp: Season lightly with salt and pepper before sautéing. This builds layers of flavor rather than relying solely on the filling for taste.

Creamy Filling Components

Here’s what creates that luscious, restaurant-quality filling:

For the Shrimp Filling:

1.5 pounds medium shrimp (41-50 count), peeled and deveined
2 tablespoons butter
1 small onion, finely diced
2 celery ribs, finely diced
1 bell pepper (red or green), finely diced
3 cloves garlic, minced
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup heavy cream
2 large eggs
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons fresh parsley, chopped
2 green onions, sliced

For the Pie Crust:

1 store-bought pie crust (or homemade double crust recipe)
1 egg beaten with 1 tablespoon water (egg wash)

No marinating required: Unlike meat recipes, the shrimp cooks quickly and the filling comes together immediately. Everything can be prepared and assembled in one session.

Pantry Staples for Florida Shrimp Pie

Keep these essentials stocked for spontaneous coastal cooking:

Quality mayonnaise (Duke’s or Hellmann’s recommended)
Sour cream and heavy cream for richness
Sharp cheddar and Parmesan for depth
Old Bay seasoning (quintessential seafood spice blend)
Fresh lemons (bottled juice doesn’t compare)
Dijon mustard for tangy complexity
Fresh herbs (parsley, dill, or chives)
Butter for sautéing aromatics

Step-by-Step Cooking Instructions for Florida Shrimp Pie

Follow this method precisely for guaranteed success with your Florida shrimp pie every time.

Pre-Cooking Prep for Florida Shrimp Pie

Step 1: If using frozen shrimp, thaw completely using the cold water method or overnight in the refrigerator. Pat dry thoroughly with paper towels. Season lightly with salt and pepper.

Step 2: Preheat your oven to 375°F (190°C). Position the rack in the lower third of the oven for a crisp bottom crust.

Step 3: If using homemade pie crust, prepare it and chill while you make the filling. If using store-bought, remove from refrigerator to soften slightly for easier handling.

Step 4: Dice all vegetables (onion, celery, bell pepper) into small, uniform pieces about 1/4-inch. This ensures even cooking and distribution throughout the pie.

Step 5: Prep a 9-inch deep-dish pie pan by lightly greasing it with butter or cooking spray, even if using a non-stick pan. This insurance policy prevents any sticking.

Cooking Method for Florida Shrimp Pie

Step 6: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the shrimp in a single layer (work in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side until just pink and opaque. Don’t overcook they’ll cook more in the oven. Transfer to a plate to cool.

Step 7: In the same skillet, reduce heat to medium. Add diced onion, celery, and bell pepper. Sauté for 5-7 minutes until vegetables are softened and onions are translucent. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.

Step 8: Once cooled, coarsely chop the shrimp into bite-sized pieces (roughly thirds). This helps distribute shrimp evenly and makes slicing easier.

Step 9: In a large mixing bowl, whisk together mayonnaise, sour cream, heavy cream, eggs, lemon juice, and Dijon mustard until smooth and well combined.

Step 10: Add both cheeses, Old Bay seasoning, cayenne (if using), black pepper, and salt to the wet mixture. Stir until fully incorporated.

Step 11: Fold in the chopped shrimp, sautéed vegetables, fresh parsley, and green onions. Mix gently but thoroughly to distribute everything evenly. Taste and adjust seasoning if needed.

Step 12: Roll out your bottom pie crust and fit it into the prepared 9-inch pie pan, leaving about 1-inch overhang. Press gently into the bottom and up the sides, ensuring no air pockets.

Step 13: Pour the shrimp filling into the pie crust, spreading it evenly with a spatula. The filling should come nearly to the top but not overflow.

Step 14: If making a double-crust pie, roll out the top crust and place it over the filling. Trim excess dough, leaving 1/2-inch overhang. Fold the edges under and crimp decoratively. Cut 4-5 slits in the top for steam vents. Brush with egg wash.

Step 15: Alternatively, for a single-crust version, simply crimp the edges decoratively and brush the crust edge with egg wash.

Step 16: Place the pie pan on a rimmed baking sheet (to catch any drips) and bake at 375°F for 45-55 minutes.

Doneness Check for Florida Shrimp Pie

Visual cues: The crust should be deep golden brown, not pale. The filling should be puffed and set around the edges with just a slight wobble in the very center.

Jiggle test: Gently shake the pie. If the center wobbles like set gelatin rather than rippling like liquid, it’s done. A small amount of movement is fine it will continue setting as it cools.

Temperature verification: Insert an instant-read thermometer into the center of the filling (not touching shrimp). It should register 160-165°F, ensuring the eggs are fully cooked.

Crust check: The bottom crust should be golden when you lift the pie pan slightly and peek underneath. A glass or light-colored pie pan makes this easier to assess.

Resting Your Florida Shrimp Pie

Step 17: Remove the pie from the oven and place it on a wire cooling rack. This is absolutely critical let it rest for at least 20-30 minutes before slicing. During this time, the filling continues setting, and cutting too soon will result in a runny, messy pie.

Step 18: For cleanest slices, let the pie cool for 45-60 minutes. It can be served warm, at room temperature, or even cold. Each temperature offers a different but equally delicious experience.

Step 19: Use a sharp knife dipped in hot water and wiped clean between cuts for the neatest slices. A pie server or wide spatula helps transfer slices to plates without breaking.

If you enjoyed this recipe, be sure to share it with your friends or save it for later!

I’d love to see your unique twist feel free to share your photos on Pinterest

Pro Tips for Perfect Florida Shrimp Pie

After making this Florida shrimp pie dozens of times for Cooks Foody readers, here are the game-changing techniques I’ve discovered.

Avoiding Watery or Overcooked Florida Shrimp Pie

Pre-cook the shrimp always: This non-negotiable step prevents shrimp from releasing liquid into the filling as it bakes. Raw shrimp would create a watery, soupy mess.

Don’t skip cooling the vegetables: Adding hot sautéed vegetables directly to the egg mixture can partially cook the eggs, creating an unpleasant scrambled texture in spots.

Pat shrimp obsessively dry: Cannot emphasize this enough. Wet shrimp introduce excess moisture that compromises the filling’s texture.

Avoid overfilling: Leave about 1/4-inch space at the top of your pie pan. Overfilling causes the mixture to bubble over and makes the crust soggy.

Use a rimmed baking sheet: Always bake your pie on a sheet pan. This catches any drips and makes removing the pie from the oven much safer.

Tool Recommendations for Florida Shrimp Pie

9-inch deep-dish pie pan: Standard pie pans are too shallow for this generous filling. Deep-dish (at least 1.5 inches deep) is essential. Glass or ceramic works best.

Large skillet: For properly sautéing shrimp and vegetables without overcrowding, which would cause steaming instead of browning.

Wire cooling rack: Allows air circulation underneath the hot pie, preventing condensation from creating a soggy bottom crust.

Sharp chef’s knife: For efficiently chopping cooled shrimp and vegetables into uniform pieces.

Instant-read thermometer: Removes all guesswork from determining doneness, especially important with egg-based fillings.

Pastry brush: For applying egg wash evenly to create that beautiful golden finish.

Storage & Reheating Florida Shrimp Pie

Refrigerator storage: Cover cooled pie tightly with plastic wrap or aluminum foil. It keeps beautifully for 3-4 days refrigerated. The flavors actually meld and improve slightly after a day.

Freezing: This pie freezes remarkably well. Wrap tightly in plastic wrap, then aluminum foil, for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating methods:

Oven (best method): Reheat at 325°F for 15-20 minutes until warmed through. Cover crust edges with foil if they’re browning too much.
Microwave: Individual slices reheat in 60-90 seconds at 50% power. Not ideal but works for quick lunches.
Room temperature: Many people enjoy this pie cold or at room temperature, especially in summer.

Make-ahead strategy: Assemble the entire pie up to 24 hours in advance. Cover tightly and refrigerate unbaked. Add 10-15 minutes to the baking time since it’s starting cold.

Flavor Variations for Florida Shrimp Pie

Once you’ve mastered the classic version, explore these delicious adaptations of your Florida shrimp pie.

Spicy Cajun Florida Shrimp Pie

Transform this into a Louisiana-style creation with bold heat:

Replace Old Bay with Cajun seasoning (Tony Chachere’s or homemade)
Add 1/2 teaspoon cayenne pepper (or more to taste)
Include 1/4 cup diced pickled jalapeños to the filling
Substitute pepper jack cheese for half the cheddar
Add 1 tablespoon hot sauce to the filling mixture
Garnish with extra hot sauce and fresh cilantro

The heat level is customizable, making this perfect for spice lovers while keeping the creamy comfort intact.

Keto & Low-Carb Florida Shrimp Pie

Adapt this recipe for ketogenic and low-carb diets:

Crustless version: Skip the pie crust entirely and bake in a greased pie dish. The filling sets beautifully on its own, creating a crustless quiche-style dish. Reduces carbs dramatically while maintaining all the flavor.

Almond flour crust: Make a low-carb crust using 2 cups almond flour, 1/4 cup butter, 1 egg, and 1/4 teaspoon salt. Press into the pan and par-bake for 10 minutes before adding filling.

Adjust the filling: The filling as written is already fairly low-carb. Each slice contains approximately 8g net carbs with crust, 3g without.

Global-Inspired Variations for Florida Shrimp Pie

Mediterranean style: Add 1/2 cup crumbled feta cheese, 1/4 cup chopped sun-dried tomatoes, 2 tablespoons fresh dill, and 1/4 cup sliced kalamata olives. Replace Old Bay with Italian seasoning.

Asian fusion: Add 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon grated ginger, and replace the cheddar with 1/2 cup shredded Gruyere. Top with sliced green onions and sesame seeds before baking.

Tropical Florida: Add 1/2 cup diced mango or pineapple, 1/4 cup shredded coconut, and 1 tablespoon curry powder. Use lime juice instead of lemon. The fruit’s sweetness creates an island-inspired profile.

New England style: Add 1/2 pound cooked lobster meat along with the shrimp, use all cream (no mayo), add 1/4 cup dry sherry to the filling, and top with crushed butter crackers before baking.

Variation	Key Changes	Flavor Profile	Best Served
Classic Florida	Recipe as written	Creamy, savory, seafood-forward	Year-round, any occasion
Spicy Cajun	Cajun seasoning, jalapeños, pepper jack	Bold, spicy, Louisiana-style	Game day, casual gatherings
Mediterranean	Feta, olives, sun-dried tomatoes, dill	Bright, tangy, herbaceous	Summer dinners, brunches
Keto Crustless	No crust, all filling	Rich, protein-focused	Low-carb meals, meal prep
Asian Fusion	Soy sauce, sesame, ginger	Umami-rich, exotic	Fusion dinners, adventurous eaters
Lobster Upgrade	+ Lobster meat, sherry, crackers	Luxurious, elegant	Special occasions, holidays

Serving Suggestions for Florida Shrimp Pie

Complete your Florida shrimp pie meal with these perfectly paired accompaniments that highlight the coastal theme.

Southern side dishes: Creamy coleslaw provides cool, crunchy contrast. Buttery corn on the cob echoes summer flavors. Collard greens or sautéed spinach add healthy greens. Hush puppies or cornbread complement the seafood beautifully.

Fresh salads: Mixed green salad with citrus vinaigrette cuts through the richness. Tomato and cucumber salad with fresh herbs adds refreshing brightness. Classic Caesar salad provides satisfying crunch and complementary creaminess.

Potato options: Roasted red potatoes with herbs keep things simple. Garlic mashed potatoes create an indulgent plate. Sweet potato fries add color and sweetness. Potato salad works well for picnics and potlucks.

Vegetable sides: Roasted asparagus with lemon adds elegance. Green beans almondine provides textural variety. Roasted Brussels sprouts with balsamic offer earthy notes. Grilled zucchini and squash keep it light and seasonal.

Bread selections: Warm, crusty French bread for soaking up any sauce. Garlic bread adds aromatic appeal. Buttermilk biscuits create a full Southern experience.

Beverage pairings: Crisp Sauvignon Blanc or unoaked Chardonnay complement seafood perfectly. Light lager or wheat beer refreshes the palate. Sweet iced tea is quintessentially Southern. Sparkling water with lemon keeps it simple and refreshing.

FAQs About Florida Shrimp Pie

Let me address the most common questions readers ask about this coastal classic.

Can I use frozen shrimp for Florida shrimp pie? Absolutely! In fact, most shrimp sold as “fresh” was previously frozen anyway. Buy IQF (Individually Quick Frozen) shrimp and thaw them properly in cold water or overnight in the refrigerator. Pat them extremely dry before cooking to prevent excess moisture in your filling.

Why is my Florida shrimp pie watery? This usually happens for three reasons: not pre-cooking the shrimp (they release liquid as they cook), not patting shrimp dry before adding to filling, or not letting the sautéed vegetables cool before mixing. The solution is always to pre-cook and thoroughly dry all components before mixing.

Can I make Florida shrimp pie ahead of time? Yes! Assemble the entire pie up to 24 hours in advance and refrigerate unbaked. Add 10-15 minutes to the baking time since you’re starting cold. Alternatively, bake completely, cool, refrigerate for up to 3 days, and reheat gently. The filling texture improves as flavors meld.

Is Florida shrimp pie safe during pregnancy? Yes, when fully cooked to 160-165°F internal temperature, this pie is safe during pregnancy. The shrimp is pre-cooked, then baked thoroughly, and the eggs reach safe temperatures. Just ensure you’re using properly stored, fresh or properly frozen shrimp from reputable sources.

Can I freeze Florida shrimp pie? Yes! Wrap the baked and cooled pie tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 325°F for 20-25 minutes. You can also freeze unbaked, though I prefer freezing after baking for better texture.

What size shrimp works best for Florida shrimp pie? Medium shrimp (41-50 count per pound) are ideal. They’re substantial enough for good texture but distribute evenly throughout the pie. Larger shrimp should be cut into pieces, while smaller shrimp get lost in the filling and overcook easily.

How do I prevent soggy bottom crust in my Florida shrimp pie? Several techniques help: blind bake the bottom crust for 10 minutes before adding filling, bake in the lower third of your oven for more bottom heat, use a metal or dark-colored pie pan which conducts heat better than glass, and ensure all filling components are cooled before assembly.

Can I make Florida shrimp pie without a crust? Absolutely! A crustless version works beautifully, similar to a quiche or frittata. Grease your pie dish well, pour in the filling, and bake at 350°F for 35-40 minutes until set. This creates a naturally gluten-free, lower-carb option that’s still incredibly delicious.

Conclusion

This Florida shrimp pie has become a signature dish at Cooks Foody and in homes across the country, bringing coastal comfort food to tables far from the ocean. The combination of tender shrimp, creamy filling, and golden crust creates something truly special that impresses guests while remaining accessible to home cooks of all skill levels.

Florida Shrimp Pie 5 Secrets to Perfect Coastal Comfort