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Creamy Florida Shrimp Pie

Category: Meals for Every Occasion

A savory pie loaded with Gulf shrimp, cheesy sauce, and veggies, baked to crisp perfection with panko crumbs. Serves 8 in 45 minutes.
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Clare Greco
Updated on Sat, 21 Jun 2025 14:22:29 GMT
Baked Creamy Shrimp Pie Save
Baked Creamy Shrimp Pie | homebitesbyana.com

I turned this Florida shrimp pie into my go-to for fancy gatherings because I wanted something that wowed a crowd but didn’t leave me frazzled in the kitchen. Sweet Gulf shrimp mixed into a thick, dreamy sauce with a kick of Old Bay gives you rich, cozy vibes—like getting a big warm hug from Florida itself. I got hooked on these flavors after trying something similar at a little seafood shack in Key West, so I set out to make it at home and nailed it.

My Louisiana-born mother-in-law, who’s a seafood whiz, was floored when I made this for Easter. She kept asking for the how-to and said it outdid the best pies she grew up eating. Considering her kitchen skills, that made me seriously proud.

Key Ingredients Breakdown

  • Panko crust topper: Gives you that crunchy, golden bite everyone loves
  • Parmesan and white cheddar: Two kinds of cheese for lots of flavor
  • Heavy cream and milk sauce: Super smooth and not overly thick
  • Old Bay dash: Coastal magic in a shaker
  • Pie crust (store-bought is awesome): Quick and easy, saves loads of time
  • Onion, celery, bell pepper trio: That classic Southern veggie base
  • Fresh Gulf shrimp: The showstopper that elevates everything
Florida Shrimp Pie Save
Florida Shrimp Pie | homebitesbyana.com

How To Pull It All Together

Get the crust ready
Turn on your oven to 375°F. Press your pie crust into a 9-inch pan, do a simple crimp around the edge, poke holes on the base with a fork, brush on some beaten egg, and bake for 10 minutes so it’s just turning golden. You don’t want soggy pie bottoms!
Start the filling
Grab a big skillet, melt some butter, then toss in chopped bell pepper, celery, and onion. Sauté for 3–4 minutes until they’re getting soft, then add garlic, all your spices—think Old Bay, a pinch of cayenne for heat, smoked paprika, salt, and pepper—and cook another minute till it all smells fantastic.
Shrimp action
Stir in your chopped shrimp with the veggies and let them go just 2–3 minutes until they look pink. Don’t let them go too long since they’ll finish up in the oven. Take the pan off the heat and set aside.
Mix up the sauce
In the same pan, sprinkle in your flour, stir it around, then slowly whisk in the milk and heavy cream. Keep whisking while you pour so you avoid weird lumps. Keep at it until the sauce thickens, then mix in both cheeses, a scoop of Dijon, and lots of lemon zest so it’s silky and tangy.
Assemble and bake
Add the shrimp and veggies back into your creamy sauce, stir until it’s all blended. Scoop this into your pre-baked pie shell and spread it out. Mix panko with melted butter, more Parmesan, and some chopped parsley, then scatter that over the top. Bake about 25–30 minutes till you see golden topping and bubbly filling.

Trust me, if you cook shrimp too much at the start they end up chewy and tough in the finished pie. I just barely cook them before baking, so they stay juicy and perfect.

Serving Suggestions That Shine

This dish totally plays the star at any get-together and it’s awesome alongside a simple green salad or roasted asparagus. The creamy, rich filling tastes so much better with something light and crisp. A chilled white wine or a cold beer really brings out those coastal flavors.

Easy Ways To Switch It Up

Change the spice level by playing with the cayenne, or toss in some scallops or crab to make it loaded with seafood. Sometimes I chop in fresh herbs like thyme or dill for an extra kick. Swap out cheddar for gruyere if you want it to taste even fancier.

Plan Ahead, Stress Less

This is a dream for get-togethers because you can make and chill it ahead, just add 10–15 minutes to the baking time from cold. It actually gets tastier after sitting, so it’s perfect for hosting.

Florida Shrimp Pie Save
Florida Shrimp Pie | homebitesbyana.com

This Florida shrimp pie is my go-to for turning any meal into a celebration. Sweet shrimp, creamy sauce, and a crisp crust blend into something that just feels special, but cozy too. It’s the perfect thing for showing off a little and boosting your host confidence, all without breaking a sweat.

Recipe FAQs

→ Is frozen shrimp okay to use instead of fresh?
Absolutely! Just defrost them fully and pat dry to get rid of extra water before cooking.
→ What gives this dish its Florida twist?
The flavors of Gulf shrimp, bright lemon zest, and Old Bay seasoning combine to give it that signature Florida coastal taste.
→ Can I prep this pie the day before?
Yes, you can assemble it and chill in the fridge for up to a day. Add another 5-10 minutes to the baking time when ready to cook.
→ How do I keep the crust from turning soggy?
Pop the crust in the oven for 10 minutes before filling, and make sure the shrimp mix isn't overly liquid before adding it.
→ What sides match well with this pie?
It pairs nicely with a crisp salad, light coleslaw, or roasted veggies. These lighter sides balance the richness of the pie perfectly.

Shrimp Pie Delight

A rich, flaky, and creamy pie featuring Gulf shrimp, golden crust, and sautéed veggies. Coastal comfort at its finest!

Prep Time
20 min
Cooking Time
25 min
Total Time
45 min
By: Ana

Category: Lunch & Dinner

Skill Level: Advanced

Cuisine: American

Yields: 8 Servings (1 pie)

Dietary Preferences: ~

Ingredients

→ Crust ingredients

01 1 large egg combined with 1 tablespoon water (used as egg wash)
02 1 ready-to-use pie crust (or make your own)

→ Shrimp filling

03 ½ cup shredded white cheddar cheese
04 1 pound large shrimp from Florida, cleaned and finely chopped
05 2 tablespoons butter
06 ½ cup finely diced celery
07 1 teaspoon Old Bay seasoning
08 1 tablespoon all-purpose flour
09 2 finely minced garlic cloves
10 ½ cup finely diced onion
11 ½ cup red bell pepper, diced small
12 ½ cup heavy cream
13 1 teaspoon lemon zest
14 ¼ teaspoon ground black pepper
15 ½ teaspoon smoked paprika
16 ½ teaspoon salt
17 ½ cup whole milk
18 ½ teaspoon cayenne pepper (optional)
19 1 teaspoon Dijon mustard
20 ¼ cup grated Parmesan cheese

→ Topping

21 1 tablespoon melted butter
22 ½ cup panko breadcrumbs
23 ¼ cup grated Parmesan cheese
24 1 teaspoon freshly chopped parsley

Steps

Step 01

Set your oven to 375°F (190°C). Roll out the crust and lay it in a 9-inch pie pan. Shape the edges, poke holes in the bottom with a fork, brush with egg wash, and bake for 10 minutes until just golden.

Step 02

Melt butter in a big skillet over medium heat. Toss in the onions, celery, and red peppers. Cook them for 3-4 minutes until soft, then mix in the garlic and spices. Let it cook another minute.

Step 03

Add the chopped shrimp to the skillet and cook them for about 2 or 3 minutes. Once the shrimp are pink, take them out of the skillet for later.

Step 04

Stay with the same skillet! Sprinkle flour into the pan and whisk well. Slowly add milk and cream as you whisk to thicken it up. Once it’s smooth, mix in the Dijon mustard, lemon zest, and both cheeses.

Step 05

Pour the shrimp and vegetable mixture back into the creamy sauce and stir everything together. Take it off the heat.

Step 06

Spread the shrimp filling evenly into the crust you’ve already baked. In a small bowl, combine butter, breadcrumbs, Parmesan, and parsley. Scatter it evenly on top.

Step 07

Bake in the oven at 375°F for around 25-30 minutes, or until the pie’s surface is bubbly and golden. Let it cool for about 5-10 minutes before cutting.

Step 08

Slice and serve it warm. It goes great with a fresh side like salad, coleslaw, or roasted veggies. Add a splash of lemon juice or hot sauce on top if you’d like!

Notes

  1. For best results, use fresh locally-caught shrimp. If frozen, make sure they’ve thawed and been dried off first.
  2. Old Bay seasoning and lemon zest give this dish its light and tangy coastal twist.
  3. Avoid overcooking the shrimp since they’ll finish cooking inside the oven.
  4. If you want to switch things up, try using puff pastry or biscuit dough instead of regular pie crust.
  5. A gluten-free version is doable by swapping cornstarch for flour and using gluten-free breadcrumbs.

Required Equipment

  • 9-inch pie dish
  • Big skillet
  • Hand whisk
  • Small bowl for mixing

Allergen Information

Review each ingredient for potential allergens and consult a healthcare professional if needed.
  • Includes shellfish from shrimp
  • Gluten is present due to the pie crust and flour
  • Dairy ingredients include butter, milk, cream, and cheeses
  • Contains eggs

Nutrition Facts (Per Serving)

These details are for informational purposes only and don’t replace medical advice.
  • Calories: 420
  • Fat: 26 g
  • Carbs: 32 g
  • Protein: 22 g