Description
This Florida Shrimp Pie combines succulent Gulf shrimp, a rich and creamy filling, and a golden, flaky pie crust. The filling is a savory blend of sautéed vegetables, cream, and just the right spices to enhance the shrimp’s natural sweetness. A hint of lemon zest and Old Bay seasoning give it a signature Floridian twist, while a layer of melted cheese on top makes it completely irresistible.
Ingredients
FOR THE CRUST:
-
- 1 pre-made pie crust (or homemade, if preferred)
- 1 egg wash (1 egg + 1 tablespoon water, beaten)
FOR THE SHRIMP FILLING:
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- 1 pound large Florida shrimp, peeled, deveined, and chopped
- 2 tablespoons butter
- ½ cup onion, finely chopped
- ½ cup celery, finely chopped
- ½ cup red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional for heat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon all-purpose flour
- ½ cup heavy cream
- ½ cup whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- ½ cup shredded white cheddar cheese
- ¼ cup Parmesan cheese
FOR THE TOPPING:
- ½ cup panko breadcrumbs
- 1 tablespoon butter, melted
- ¼ cup Parmesan cheese
- 1 teaspoon fresh parsley, chopped
Instructions
- PREPARE THE PIE CRUST: Preheat oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie pan and crimp the edges. Lightly prick the bottom of the crust with a fork to prevent bubbling. Brush the crust with egg wash and pre-bake for 10 minutes until lightly golden. Set aside.
- COOK THE SHRIMP FILLING: In a large skillet, melt butter over medium heat. Add onion, celery, and red bell pepper and sauté for 3-4 minutes until softened. Stir in the garlic, Old Bay, smoked paprika, cayenne, salt, and black pepper, cooking for another minute. Add the chopped shrimp and cook for 2-3 minutes until pink but not overcooked. Remove from heat and set aside.
- In the same skillet, sprinkle in flour and whisk well. Slowly pour in heavy cream and milk, whisking constantly until thickened. Stir in Dijon mustard, lemon zest, white cheddar, and Parmesan cheese, mixing until smooth. Return the shrimp mixture to the skillet and stir to combine. Remove from heat.
- ASSEMBLE AND BAKE: Pour the shrimp filling into the pre-baked pie crust and spread evenly. In a small bowl, mix panko breadcrumbs, melted butter, Parmesan cheese, and parsley. Sprinkle evenly over the top. Bake at 375°F (190°C) for 25-30 minutes until the pie is golden brown and bubbling. Let it cool for 5-10 minutes before slicing.
- SERVE AND ENJOY: Serve warm with a side of fresh salad, roasted vegetables, or coleslaw. Drizzle with extra lemon juice or hot sauce for extra flavor!
Notes
Use fresh or frozen shrimp – If using frozen, thaw completely and pat dry before cooking.
Make it spicier – Add more cayenne or serve with a side of hot sauce.
For a richer crust – Try a buttery biscuit or puff pastry crust instead of traditional pie dough.
Make it gluten-free – Use gluten-free breadcrumbs and replace the flour with cornstarch.
Want a shortcut? – Use store-bought seafood chowder as a base instead of making the creamy filling from scratch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6–8 servings
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 170mg
Keywords: seafood, pie, main course, floridian, old bay