Dreamy Florida Shrimp Pie

Florida Shrimp Pie mixes together sweet shrimp, softened veggies, and a rich, silky egg center inside a buttery, crisp crust. Melted cheddar tops it all off. If you love flavors from the coast, this one’s a winner—always makes me think of family beach trips. When I want something warm and comforting that still feels fancy, this is my go-to.

Every time I put this pie on the table, folks who say they don’t like shrimp end up asking for more. I came up with this the first time I had a ton of fresh shrimp after a day at the shore—couldn’t believe it vanished so fast!

Tasty Ingredients

• Unbaked pastry shell (nine inch): holds everything together and turns perfectly golden in the oven snag one with real butter if you want extra flavor

• Fresh shrimp (peeled and deveined): real coastal sweetness—go for ones that look shiny and don’t smell fishy from a trusted seafood spot

• Butter: gives the veggies extra flavor and softness go for a rich creamy one for a boost

• Finely chopped onion: sweetens things up—pick one that looks clean and firm for the best taste

• Finely chopped green bell pepper: adds a nice pop of color and a bit of zip firmer peppers will taste fresher

• Finely chopped celery: gives every bite a fresh crunch choose stalks that snap and aren’t wilted or brown

• Minced fresh garlic: deep, tasty flavor look for plump, unbruised cloves

• Mayonnaise: makes everything extra silky—pick a brand with a good tangy punch

• Milk: keeps the filling nice and smooth whole milk will give you the richest texture

• Large eggs: bring it all together for a creamy filling freshest eggs work best

• Lemon juice: wakes up the shrimp’s flavor—fresh squeezed is totally worth it

• Worcestershire sauce: adds an earthy, savory punch check the bottle for all-natural stuff if you can

• Salt: brings out every taste sea salt gives a super clean flavor

• Black pepper: a gentle kick and warmth grind it up fresh if you want best aroma

• Cayenne pepper: for a hint of heat you can toss in more or less if you want

• Shredded cheddar cheese: tops things off with a salty pop sharp cheddar melts smoothly for the best bite

Easy Step-by-Step

Get the Pastry Set:

Place your raw pastry shell onto a baking sheet before filling—makes it way easier to carry and keeps messes at bay

Sauté Veggies:

Warm butter in a pan over medium drop in onion, pepper, celery, then garlic let it all cook (about seven minutes), stirring now and then so everything gets soft but not browned

Shrimp Time:

Add the shrimp right into the skillet with your veggies stir lightly while it cooks until shrimp turns pink and feels firm (usually three to five minutes) pull it from heat right away so it stays juicy pour out extra liquid so your crust stays crisp

Blend Up the Custard:

Grab a big bowl whisk your mayo and milk together till it’s smooth add eggs, lemon juice, Worcestershire, salt, pepper, and cayenne keep whisking until you get a silky, pale mix

Build Your Pie:

Spoon the shrimp-veggie mix into your pastry shell pour in the eggy custard jiggle it a bit so it spreads out real even

Cheese it and Bake:

Sprinkle cheddar right on top bake in your hot oven (thirty to thirty five minutes) until the cheese is browned and the filling is solid poke a knife in the center and if it comes out clean, you’re done

Cool Off and Enjoy:

Let the pie hang out and cool for at least ten minutes before you slice this makes the inside stay creamy and your pieces neat

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Any time I bring home Gulf shrimp, that sweet, snappy flavor flashes me right back to sticky Florida afternoons at my grandparents’ place near the water. They swore by tossing on just a little extra cheese, and honestly, I never fight them on this!

Chill & Save

Let slices cool down before you wrap them up—use something airtight and stash in the fridge. It’ll last three days no sweat. Warm it back up in the oven with a little foil for a crisp crust. If you’re in a rush, the microwave works, just don’t expect crunch.

Swap Ideas

If fresh shrimp is hard to get, use thawed frozen (just dry them off). Switch cheddar with Monterey Jack or Gruyere for a bit of variety. Want more veggies? Throw in some chopped spinach or diced tomato—just drain them so the pie doesn't get watery.

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Tasty Pairings

This is awesome warm, dished up with a fresh leafy salad and a glass of chilly white wine. Roasted asparagus or green beans go perfectly too. Slice it up for brunch with some fruit on the side—everyone’s happy.

Classic Florida Favorite

Shrimp pie is a standout comfort food in the South, especially along coastal Florida where seafood’s always fresh. It started out as a way to make caught shrimp feed a bunch of hungry folks. Adding eggs turned it into a super cozy dish that makes any ordinary night feel special.

FAQs About the Recipe

→ Could I use shrimp from the freezer?

Yep, just let frozen shrimp thaw out all the way and dab them dry before tossing them in. That way, you won't end up with a watery mess in your pie.

→ Which cheese makes it taste best?

Go for sharp cheddar if you want that punchy flavor, or shake things up with a bit of Gouda or Monterey Jack mixed in.

→ Is this dish something I can prep ahead of time?

For sure. Get the pie baked and chill it in the fridge. When you're ready to eat, just pop it back in the oven to warm gently.

→ How can I make sure my crust comes out crisp and not soggy?

Slide your pie onto the lower rack in the oven to help the bottom cook through. Also, let the shrimp and veggie mix drain really well before layering it in.

→ What goes well with it on the side?

Try it with a light green salad and a citrusy chilled white—keeps things fresh and brings out those beachy flavors.