Florida Shrimp Pie

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I first tried Florida Shrimp Pie on a warm evening during a family vacation along the Gulf Coast. I remember being skeptical—shrimp in a pie? But one bite in, and I was hooked. The flaky, buttery crust, the creamy filling, the gentle sweetness of Gulf shrimp, and the herby aroma made it unforgettable. It was one of those recipes that made me pause mid-bite and think, I need to learn how to make this myself.

Over time, I’ve put my own twist on it, but I’ve kept the heart of the dish true to its coastal roots. This Florida Shrimp Pie is indulgent without being heavy. It balances the rich custard and cheese with the freshness of shrimp and a touch of lemon zest. It’s a savory pie that works beautifully for brunch, lunch, or even dinner with a light salad and crisp white wine. Every time I make it, it’s a showstopper.

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Why You’ll Love This Florida Shrimp Pie

Florida Shrimp Pie is one of those rare recipes that feels both elegant and comforting. Whether you’re hosting brunch or planning a quiet evening meal, it delivers on flavor and presentation. The juicy, tender shrimp bake perfectly into a silky egg custard, all nestled in a flaky crust that holds it all together like a golden shell. This dish brings a taste of the coast to your table without being complicated to prepare. It’s also versatile—easy enough for a weeknight, but impressive enough for guests.

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What Kind of Shrimp Should I Use for Florida Shrimp Pie?

For the best flavor, I always recommend using wild-caught Florida shrimp if you can find them. They’re naturally sweet, plump, and hold their texture beautifully through baking. Medium to large shrimp work best—you want pieces that are big enough to stand out but not so large they dominate every bite. If you’re using frozen shrimp, make sure to thaw them completely and pat them dry to avoid excess moisture in the filling. And always devein and peel them before cooking—this keeps the pie clean and pleasant to eat.

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Options for Substitutions

While shrimp is the star, this recipe is flexible enough for tweaks without losing its charm. If you’re not a fan of shrimp, lump crab meat or even chunks of cooked lobster make a luxurious alternative. For a more budget-friendly option, cooked diced chicken can work in a pinch, though it won’t have that ocean-fresh flavor.

For the crust, a store-bought pie crust works fine, but feel free to use a gluten-free crust if needed. As for the dairy, heavy cream gives a rich texture, but half-and-half or full-fat coconut milk can lighten things up a bit. Cheese-wise, I prefer Gruyère or sharp white cheddar, but Monterey Jack or even feta can bring a different, welcome twist.

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Ingredients for This Florida Shrimp Pie

Shrimp
The centerpiece of this dish—tender, juicy, and lightly sweet. Use medium to large peeled and deveined shrimp for the best bite and texture.

Pie Crust
A flaky, buttery base that holds all the rich filling. Homemade or store-bought works, just make sure it’s prebaked to avoid sogginess.

Eggs
They bind the filling together, creating a creamy, custard-like interior that bakes to golden perfection.

Heavy Cream
Provides richness and smoothness, giving the pie its luscious, velvety consistency.

Gruyère Cheese
A nutty, melty cheese that adds depth of flavor. It pairs beautifully with the sweetness of shrimp.

Garlic
Just a little goes a long way—adds warmth and aromatic complexity to the filling.

Green Onions
They give a mild onion flavor and a pop of color, helping to balance the richness.

Fresh Parsley
A sprinkle of chopped parsley adds freshness and brightness, both in flavor and appearance.

Lemon Zest
Brings out the natural sweetness of the shrimp and lifts the entire pie with a hint of citrus.

Salt & Pepper
Essential for seasoning—brings all the flavors together without overpowering the delicate shrimp.

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Step 1: Prepare the Crust

Preheat your oven to 375°F (190°C). If using a store-bought pie crust, press it into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 10–12 minutes until just beginning to brown. Remove and let cool slightly.

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Step 2: Cook the Shrimp

In a skillet over medium heat, add a drizzle of olive oil or butter. Sauté the shrimp with a pinch of salt and pepper for 2–3 minutes, just until they start to turn pink. Don’t overcook—they’ll finish in the oven. Remove from heat and let cool slightly.

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Step 3: Make the Filling

In a medium bowl, whisk together the eggs, heavy cream, lemon zest, garlic, salt, and pepper. Stir in the chopped green onions and most of the shredded Gruyère cheese (reserve a little for the top).

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Step 4: Assemble the Pie

Spread the cooked shrimp evenly over the baked crust. Pour the egg mixture gently over the top, making sure the shrimp are evenly distributed. Sprinkle the remaining cheese and chopped parsley over the surface.

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Step 5: Bake

Place the pie dish on a baking sheet (to catch any overflow) and bake for 35–40 minutes, or until the center is just set and the top is golden and slightly puffed. Let rest for 10 minutes before slicing and serving.

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How Long to Cook the Florida Shrimp Pie

Once everything is assembled, the Florida Shrimp Pie should bake in a 375°F (190°C) oven for about 35 to 40 minutes. You’re looking for the center to be just set (it should no longer jiggle when gently shaken) and the top to be lightly golden with some bubbly, melty cheese around the edges. After baking, let the pie rest for at least 10 minutes before cutting into it. This allows the custard to finish setting and gives you cleaner slices.

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Tips for Perfect Florida Shrimp Pie

Prebake the crust.
Don’t skip blind baking the crust—this prevents a soggy bottom and keeps your base crisp and buttery.

Dry the shrimp.
Whether fresh or thawed from frozen, pat the shrimp dry before cooking. Too much moisture will water down the custard.

Don’t overcook the shrimp.
They only need a quick sauté. Overcooked shrimp can become rubbery and tough in the final dish.

Use quality cheese.
A rich, flavorful cheese like Gruyère or a sharp cheddar makes a huge difference in taste. Grate it fresh if you can.

Let it rest before slicing.
This isn’t just about cooling—the resting time helps the filling firm up so each slice holds together beautifully.

Bake on a sheet pan.
This catches any drips and makes it easier to move the pie in and out of the oven.

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Watch Out for These Mistakes While Cooking

Skipping the blind bake.
This is the most common mistake—if you don’t prebake your crust, it can turn soggy and undercooked beneath the custard.

Overfilling the pie.
It’s tempting to add extra shrimp or filling, but going overboard can cause spills or uneven baking.

Using cold shrimp straight from the fridge.
Cold shrimp can lower the temperature of your filling, resulting in uneven baking. Let them come to room temperature after cooking.

Overbaking the pie.
The custard should be set but still slightly soft in the center when you pull it from the oven. Overbaking can dry it out and make the shrimp tough.

Forgetting to rest the pie before slicing.
Cutting in too soon can make the filling runny. Patience pays off with neat, delicious slices.

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What to Serve With Florida Shrimp Pie?

Mixed Greens with Citrus Vinaigrette

A simple salad with arugula, spinach, and a zesty orange or lemon vinaigrette brings a fresh, bright contrast to the richness of the pie.

Garlic Herb Bread

A few warm slices of crusty bread with garlic butter and herbs pair beautifully, great for mopping up every last bite.

Cucumber-Dill Salad

This cool, crisp side dish adds a refreshing crunch and a hint of tang that works nicely with the creamy filling.

Roasted Cherry Tomatoes

Sweet, blistered cherry tomatoes roasted with olive oil and sea salt are a fantastic companion to the shrimp and cheese.

Lemon Orzo

Light and lemony orzo pasta with a sprinkle of fresh parsley balances the flavors without overpowering.

Chilled White Wine

Try a crisp Sauvignon Blanc or unoaked Chardonnay to elevate your meal into something truly special.

Grilled Peaches or Stone Fruit

For a Southern touch, grilled peaches offer a sweet-savory contrast and look beautiful on the plate.

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Storage Instructions

Florida Shrimp Pie stores surprisingly well, making it a great option for meal prep or leftovers. Once cooled completely, cover the pie tightly with foil or transfer slices into an airtight container.

• Refrigerator: Store in the fridge for up to 3 days. Reheat individual slices in the oven at 325°F (160°C) for about 10–12 minutes, or microwave gently in 30-second bursts until warm.
• Freezer: You can freeze the fully baked pie (or individual slices) for up to 2 months. Wrap tightly in plastic wrap and then in foil. When ready to eat, thaw overnight in the refrigerator and reheat in the oven until warmed through.

Avoid freezing before baking, as the custard can separate and the texture may suffer.

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Estimated Nutrition

Please note that values may vary based on exact ingredients and portion sizes.

• Serving Size: 1 slice (1/8 of the pie)
• Calories: ~340
• Protein: 20g
• Fat: 24g
• Saturated Fat: 12g
• Carbohydrates: 10g
• Fiber: 0.5g
• Sugar: 1g
• Cholesterol: 210mg
• Sodium: 520mg

This pie is protein-rich and fairly low in carbs, making it a satisfying option for brunch or a light dinner.

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Frequently Asked Questions

What kind of shrimp is best for this pie?

Medium to large wild-caught shrimp from Florida are ideal. They’re naturally sweet and hold their texture when baked.

Can I use frozen shrimp?

Yes! Just make sure they are completely thawed, peeled, deveined, and thoroughly dried before cooking to avoid excess moisture.

Can I make Florida Shrimp Pie ahead of time?

Absolutely. You can bake the pie a day in advance and store it in the fridge. Reheat it in the oven at 325°F until warmed through.

Can I make this without dairy?

You can substitute full-fat coconut milk for cream and use a dairy-free cheese alternative, though the texture may vary slightly.

What can I use instead of shrimp?

Crab, lobster, or even cooked chicken can work. For a vegetarian version, sautéed mushrooms or spinach make a nice swap.

Is this recipe gluten-free?

Not by default, but you can easily make it gluten-free by using a gluten-free pie crust.

How do I know when the pie is done baking?

The center should be just set—no longer jiggly—but still moist. A knife inserted into the middle should come out mostly clean.

Can I serve this cold?

Yes, it can be served at room temperature or even chilled, making it great for picnics or brunch spreads.

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Conclusion

Florida Shrimp Pie is a coastal classic that blends rich comfort with seaside freshness. It’s versatile enough for any mealtime—whether you’re preparing a sunny weekend brunch, a light summer dinner, or even planning ahead for weekday meals. The sweet shrimp, creamy custard, and flaky crust come together in perfect harmony, giving you a dish that’s as beautiful as it is satisfying. Once you try it, it’s sure to become one of your go-to favorites for both everyday meals and special occasions.

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