Description
This Florida Shrimp Pie features sweet Gulf shrimp in a creamy, herb-infused filling baked inside a golden, flaky crust. A classic coastal dish that’s surprisingly easy to master, perfect for weeknight dinners or special occasions.
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
Instructions
1. Preheat oven to 375°F and line a 9-inch deep-dish pie pan with bottom crust.
2. Pat shrimp completely dry and cut larger ones into halves or thirds for uniform size.
3. In a large skillet over medium heat, melt butter and sauté onion and celery for 5-6 minutes until softened.
4. Add garlic and cook for 1 minute until fragrant.
5. Sprinkle flour over vegetables and stir constantly for 2 minutes to create a roux.
6. Gradually whisk in milk, cream, and stock, stirring continuously to prevent lumps.
7. Bring to a gentle simmer and cook 3-4 minutes until thickened.
8. Add Old Bay, paprika, cayenne, salt, pepper, lemon juice, and fresh herbs.
9. Add shrimp and cook for 2-3 minutes until just pink (about 80% cooked).
10. Remove from heat and let cool for 10 minutes.
11. Pour filling into prepared pie crust and top with second crust, crimping edges to seal.
12. Cut 4-5 vents in top crust and brush with beaten egg.
13. Bake for 35-40 minutes until golden brown and bubbling, internal temperature reaches 165°F.
14. Let rest for 15-20 minutes before slicing and serving.
Notes
For a crispy bottom crust, blind-bake for 8-10 minutes before adding filling.
Don’t overcook shrimp in the skillet—they’ll finish cooking in the oven.
Pie can be assembled 24 hours ahead and refrigerated before baking.
Freeze unbaked pie for up to 2 months; bake from frozen adding 15-20 minutes to cook time.
Substitute lump crab meat or bay scallops for shrimp if desired.
- Prep Time: 20
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 385
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 195mg
Keywords: Florida Shrimp Pie, shrimp pie recipe, coastal seafood, comfort food, easy seafood dinner