Cozy Florida Shrimp Pie

This Florida-style Shrimp Pie mixes juicy shrimp, easygoing veggies, and a smooth egg layer all wrapped up in a crisp crust. Melty cheddar makes the topping irresistible. It brings all the beachy flavors I grew up with. When I want something homey but still a bit fancy, I go straight for this one.

This is my go-to for changing minds about shrimp. After my first batch using the shrimp haul we grabbed on a sandy vacation, everyone wanted more. Even people who say they don't eat shrimp always sneak seconds.

Mouthwatering Ingredients

• Nine-inch pastry shell, not baked: makes sure everything holds together and gets crisp in the oven. One with real butter tastes best.

• Shrimp, peeled and cleaned: brings that sweet ocean vibe. Grab the freshest you can find—their shells look shiny and they should smell like the sea, not fishy.

• Butter: makes the veggies tender and gives a silky edge. Good-quality butter really makes a difference.

• Onion, chopped fine: gives the pie light sweetness. Choose ones with tight skins that look clean and shiny.

• Green bell pepper, chopped fine: offers up crunch and bright color. Go for firm, heavy ones.

• Celery, chopped fine: tosses in some fresh snap and a hint of herb. Pick stalks that look crisp and pale green.

• Garlic, minced fresh: deepens the flavor. Use plump cloves with no soft spots.

• Mayonnaise: keeps everything creamy. A tangy mayo gives it extra zip.

• Milk: makes the filling lush and smooth. Whole milk is king for this.

• Eggs, large: pull the pie together and make it rich. The fresher the eggs, the better it sets.

• Lemon juice: brightens everything up. Fresh-squeezed makes it sparkle.

• Worcestershire sauce: brings that salty-savory thing. Check labels and try to pick one with basic, real ingredients.

• Salt: brings out all the flavors. Sea salt gives a real clean taste.

• Black pepper: gives a little warm kick. Fresh-ground is best.

• Cayenne pepper: brings a bit of heat. Add more or less depending on what you love.

• Cheddar cheese, shredded: melts on top for a gooey, sharp bite. Extra sharp cheddar is even better if you want a bold taste.

Simple How-To

Cool and Slice:

Once it’s out of the oven, wait at least ten minutes before you cut into it. It’ll set better, and you’ll get cleaner pieces without the filling running everywhere.

Melt Cheese and Bake:

Cover the pie with shredded cheddar and pop it in your preheated oven. Bake thirty to thirty-five minutes—cheese goes golden and the pie firms up. When a knife in the center comes out tidy, you’re good.

Fill the Pie:

Spoon the shrimp and veggie mix right into the pastry shell you prepped, then pour the custard over it. Give it a gentle shake so everything nestles in nicely.

Whip Up Custard:

In a big mixing bowl, beat mayo with milk till it’s nice and smooth. Toss in eggs, then splash in lemon juice, Worcestershire, and your spices. Mix it all up until it’s creamy and just a little golden.

Cook Shrimp:

Throw shrimp into the veggie skillet. Stir gently and watch them turn pink in three to five minutes. Flip off the heat right away so they stay tender, and pour off any liquid, so the crust isn’t soggy later.

Sauté Veggies:

Get the butter melting in a warm pan. Stir in onion, garlic, bell pepper, and celery. Cook and move them around for about seven minutes until everything is soft and smells awesome.

Get the Pastry Ready:

Put the raw pastry shell on a sheet pan. It’ll be easier to move in and out of the oven and no messy spills either.

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Gulf shrimp, with their mild flavor and soft texture, always take me back to summer hangs in Florida with my grandparents. They always tossed a little extra cheese on top, and honestly, it’s the move I still follow every time.

Keep It Fresh

Let what’s left get all the way cool, then pack it into a container with a tight lid and pop it in the fridge. You’ve got three days to finish it off. To warm up, cover slices with foil and use the oven so the crust stays crunchy. The microwave is quick, but the crust softens up a bit.

Try These Swaps

Frozen shrimp work if you can’t get fresh—just dry them off after thawing. You can swap cheddar for Monterey Jack or Gruyere if you want something milder. Want more veg? Stir in chopped spinach or toss in some tomatoes, just drain them first so your pie doesn’t get watery.

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Serving Ideas

Plate up a warm slice with a leafy green salad and some chilled white wine. Roasted asparagus or buttery green beans make great sides too. At brunch, cut into wedges and go for fresh fruit on the side.

True Florida Favorite

This shrimp pie is a real Southern comfort, especially in Florida where seafood is as fresh as it gets. Families made meals like this to stretch their catch and fill up everyone at the table. The egg custard turns simple shrimp into something pretty special, even on an ordinary night.

FAQs About the Recipe

→ Can I use frozen shrimp?

Sure, just let the shrimp thaw all the way and dab off any extra water. This keeps the filling from turning out watery.

→ What kind of cheese works best?

Sharp cheddar is classic, but tossing in a little Monterey Jack or even some Gouda can really punch up the flavor.

→ Can this dish be made ahead?

Yep! Just bake it first, stash in the fridge, then warm in the oven to bring back that fresh-baked vibe.

→ How do I prevent a soggy crust?

Set your pie on the bottom rack to get that nice, crisp bottom and make sure to drain off extra liquid from the shrimp and veggies before building your pie.

→ What sides pair well?

Fresh greens and something citrusy in your glass bring out the ocean flavors and cut the richness just right.