Florida Shrimp Pie fills a pre-baked 9-inch crust with chopped shrimp, tender vegetables, a cheddar-Parmesan cream sauce, and a buttery panko topping. Old Bay, smoked paprika, optional cayenne, Dijon, and lemon zest give the rich filling a bright coastal character.
The recipe makes one pie, or 8 servings, in 45 minutes: 20 minutes of preparation and 25 minutes of listed cooking time. Pre-bake the crust at 375°F, cook the shrimp only until pink, then bake the assembled pie until golden and bubbling.
Florida Shrimp Pie Ingredients
Use one pie crust in a 9-inch pan and an egg wash of 1 large egg plus 1 tablespoon water. The filling needs 1 pound peeled, deveined, chopped large Florida shrimp; 2 tablespoons butter; ½ cup each finely chopped onion, celery, and red bell pepper; 2 minced garlic cloves; 1 teaspoon Old Bay; ½ teaspoon each smoked paprika, optional cayenne, and salt; ¼ teaspoon pepper; 1 tablespoon flour; ½ cup each heavy cream and whole milk; 1 teaspoon each Dijon and lemon zest; ½ cup white cheddar; and ¼ cup Parmesan.
For topping, combine ½ cup panko, 1 tablespoon melted butter, ¼ cup Parmesan, and 1 teaspoon parsley.
If you enjoy this recipe, you may also like Chicken Cordon Bleu with Sauce.
How to Make Florida Shrimp Pie
- Preheat to 375°F. Fit crust into a 9-inch pan, crimp, prick, brush with egg wash, and pre-bake 10 minutes.
- Sauté onion, celery, and red pepper in 2 tablespoons butter for 3–4 minutes.
- Add garlic and seasonings for 1 minute, then chopped shrimp for 2–3 minutes until pink; remove mixture.
- Whisk flour in the same skillet; slowly add cream and milk until thick.
- Stir in Dijon, zest, white cheddar, and ¼ cup Parmesan.
- Return shrimp mixture and transfer to crust.
- Mix panko, melted butter, remaining Parmesan, and parsley; sprinkle on top.
- Bake 25–30 minutes and cool 5–10 minutes.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Fit the Crust into a Nine-Inch Pan
Brush and Pre-Bake Ten Minutes
Sauté Three Vegetables
Add Garlic and Seasonings
Cook One Pound Chopped Shrimp
Begin the Cream Sauce with Flour
Slowly Add Cream and Milk
Melt in Mustard, Zest, and Cheese
Return the Shrimp Mixture
Mix the Panko Topping
Cover the Pie Evenly
Bake Twenty-Five to Thirty Minutes
Cool Five to Ten Minutes
Storage and Reheating
Conclusion
Fit a crust into a 9-inch pan, prick, egg-wash, and pre-bake 10 minutes at 375°F. Sauté onion, celery, and red pepper 3–4 minutes; add garlic and seasonings for 1 minute, then chopped shrimp for 2–3 minutes. Remove shrimp. Whisk flour, cream, and milk in the same pan; add Dijon, zest, white cheddar, and Parmesan. Return shrimp, fill crust, add buttery Parmesan-panko topping, bake 25–30 minutes, and rest 5–10.
Frequently Asked Questions
- → Should the shrimp be whole or chopped?
Use one pound peeled, deveined large shrimp chopped into bite-size pieces before cooking.
- → Why pre-bake the crust?
The 10-minute pre-bake gives the creamy filling a firmer, lightly golden base.
- → How long does the assembled pie bake?
Bake at 375°F for 25–30 minutes, until bubbling and golden.
- → How many servings does the pie make?
One 9-inch pie makes exactly eight servings.