Easy Florida Shrimp Pie Recipe

Last spring, my neighbor Mrs. Rodriguez brought over a casserole dish covered with foil and said, "This is what my family made when we lived near Tampa - you have to try it." I wasn't sure what to expect from something called shrimp pie, but when we cut into it that evening, the smell of herbs and seafood filled the kitchen. The combination of sweet shrimp, tender vegetables, and that rich, creamy sauce all nestled in a flaky crust was unlike anything I'd made before.

This Florida shrimp pie has become our answer to those nights when we want something that feels special but doesn't require hours of complicated preparation. The flavors remind you of coastal Florida - that mix of fresh seafood and Southern comfort food that makes you understand why people retire there. Liam was initially suspicious of "shrimp in pie form," but after one bite he asked if we could make it again the next week. Sometimes the best recipes come from unexpected combinations that just work.

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Why You'll Love This Florida Shrimp Pie

This Florida shrimp pie has completely changed how we think about weeknight dinners that need to feel special. The combination of sweet, tender shrimp with vegetables in that creamy sauce creates something that's both comforting and elegant - it feels fancy enough for guests but familiar enough that kids will eat it. The flaky pastry crust adds this wonderful texture contrast that makes every bite interesting, and the whole thing comes together much easier than you'd expect for something that looks so impressive. What really surprised me about this recipe is how forgiving it is. You can use whatever vegetables you have on hand.

The shrimp cooks quickly, so there's no long simmering or complicated timing to worry about. Liam loves helping assemble it because there's no sharp knives or hot surfaces to navigate - just mixing ingredients and laying on the crust. Plus, it makes great leftovers that taste better the next day as all the flavors have time to blend together. The best part is how it makes the house smell like we're living near the coast, even though we're nowhere near the ocean. There's something about that combination of seafood, herbs, and buttery pastry that just makes everyone gather in the kitchen asking when dinner will be ready.

Florida Shrimp Pie Ingredients

The Shrimp and Vegetables:

• Large shrimp
• Yellow onion
• Bell pepper
• Celery stalks
• Garlic cloves
• Frozen peas
• Fresh mushrooms

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The Creamy Base:

• Butter
• All-purpose flour
• Heavy cream
• Chicken or seafood broth
• Dry white wine
• Bay leaves
• Old Bay seasoning
• Salt and black pepper

The Crust:

• Refrigerated pie crusts
• Egg for wash
• Fresh herbs like parsley or dill

See recipe card for quantities.

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How To Make Florida Shrimp Pie Step By Step

Prepare Your Kitchen and Ingredients

• Preheat oven to 425°F and gather all ingredients before starting
• Thaw shrimp completely if frozen and pat dry with paper towels to remove excess moisture
• Dice onion, bell pepper, and celery into uniform small pieces for even cooking
• Mince garlic cloves and measure out all seasonings for easy access

Build the Creamy Shrimp Base

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• Melt butter in large skillet over medium heat until foaming subsides
• Add diced vegetables and sauté for 5-6 minutes until softened and translucent
• Stir in minced garlic and cook 1 additional minute until fragrant
• Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out raw flour taste

Create the Rich Filling

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• Slowly whisk in chicken broth and heavy cream, stirring constantly to prevent lumps
• Add Old Bay seasoning, salt, pepper, and bay leaves, simmering until sauce thickens
• Add shrimp and cook just until pink and curled, about 2-3 minutes maximum
• Stir in frozen peas and remove bay leaves, then let filling cool slightly

Assemble Your Florida Shrimp Pie

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• Brush entire top with beaten egg for beautiful golden color and bake 25-30 minutes until bubbly
• Roll out bottom pie crust and carefully place in 9-inch pie pan
• Pour the cooled shrimp filling into the prepared crust, spreading evenly
• Cover with top crust, crimp edges decoratively, and cut 4-5 steam vents

Equipment For Florida Shrimp Pie

• Large skillet for sautéing vegetables and shrimp
• 9-inch pie pan
• Sharp knife for dicing vegetables
• Measuring cups and spoons
• Whisk for smooth sauce

Storage Tips

Through preparing this seafood dish regularly, here's what works best for keeping it safe and delicious:

Refrigerator Storage (2-3 days):

• Always refrigerate within 2 hours of baking due to seafood content
• Cover tightly with plastic wrap or aluminum foil
• Store in coldest part of refrigerator (below 40°F)
• Reheat thoroughly to 165°F before serving

Freezing (1 month):

• Cool completely before freezing
• Wrap tightly in plastic wrap, then foil
• Label with date and contents
• Thaw overnight in refrigerator before reheating

Reheating Tips:

• Oven method: 350°F for 15-20 minutes until heated through
• Cover with foil to prevent over-browning
• Check center temperature reaches 165°F
• Don't microwave - it makes the crust soggy

Food Safety Notes:

• Never leave at room temperature longer than 2 hours
• Don't refreeze once thawed
• If it smells off, discard immediately

Creative Twists on Florida Shrimp Pie

Cajun Style Kick:

• Add diced andouille sausage along with the shrimp
• Use Cajun seasoning instead of Old Bay
• Include diced tomatoes and okra for authentic Louisiana flavor
• Finish with hot sauce and fresh green onions

Coconut Curry Version:

• Replace cream with coconut milk for tropical richness
• Add curry powder and fresh ginger to the vegetable base
• Include diced sweet potato and red bell pepper
• Garnish with fresh cilantro and lime juice

Mediterranean Style:

• Use olive oil instead of butter for sautéing
• Add sun-dried tomatoes, olives, and artichoke hearts
• Season with oregano, basil, and lemon zest
• Top with crumbled feta cheese before baking

Low Country Blend:

• Include crab meat along with the shrimp
• Add corn kernels and diced country ham
• Season with thyme and a splash of sherry
• Use a cornbread crust instead of pastry

Substitutions

Shrimp Alternatives:

• Large shrimp → Medium shrimp (cook for less time)
• Fresh shrimp → Frozen shrimp (thaw completely and pat dry)
• Regular shrimp → Crab meat or scallops
• Seafood → Chicken for non-seafood version

Vegetable Options:

• Bell pepper → Poblano pepper for mild heat
• Celery → Fennel for subtle licorice flavor
• Fresh mushrooms → Canned mushrooms (drain well)
• Frozen peas → Fresh peas or corn

Dairy Substitutes:

• Heavy cream → Half-and-half (sauce will be thinner)
• Butter → Olive oil for dairy-free version
• Regular cream → Coconut cream for rich dairy-free option

Crust Changes:

• Pie crust → Puff pastry for flakier texture
• Traditional crust → Gluten-free pie crust
• Double crust → Single crust with biscuit topping

Seasoning Swaps:

• Old Bay → Cajun seasoning for spicier version
• White wine → Extra broth
• Fresh herbs → Dried herbs (use half the amount)

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Why This Florida Shrimp Pie Works

This Florida shrimp pie succeeds because it balances the delicate nature of seafood with hearty comfort food elements. The key is in the timing - the shrimp gets cooked just until pink in the sauce, then finishes cooking gently in the oven's residual heat. This prevents the rubbery texture that happens when shrimp is overcooked. The cream-based sauce also acts as insulation, protecting the seafood from direct heat while keeping it moist. The vegetable foundation creates both flavor and structural support for the filling. Sautéing the onions, celery, and bell pepper until softened releases their natural sugars and creates an aromatic base that complements rather than competes with the shrimp's sweetness.

The flour coating on these vegetables serves double duty - it eliminates any raw flour taste and creates the thickening agent for a sauce that holds together when sliced but isn't gluey. The pastry crust provides textural contrast and helps contain the creamy filling, but the real trick is pre-baking the bottom crust slightly. This prevents the soggy bottom that can happen when wet fillings meet raw pastry. The egg wash on top creates a golden, flaky surface that looks professional and provides a satisfying crunch against the tender filling underneath.

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FAQ

A Taste of Coastal Florida at Your Table!

Now you have everything you need to make this wonderful Florida shrimp pie - from Mrs. Rodriguez's neighborly inspiration to getting that creamy filling just right. This coastal comfort dish has become one of our most treasured ways to bring a little Gulf Coast magic to our dinner table, proving that the best regional recipes are the ones that make you feel like you're somewhere special even when you're at home. What started as trying a neighbor's mystery casserole has turned into the recipe that makes every dinner feel like a small celebration.

Ready for more comforting recipes that bring the same kind of warmth to your kitchen? Try our Easy Carrot Cake Roll Recipe that takes all the beloved flavors of carrot cake and presents them in an elegant rolled format that's great for special occasions. Our Easy Homemade Coffee Custard Pie Recipe combines rich custard with deep coffee flavor for a dessert that satisfies both your sweet tooth and your caffeine craving. And for something light and airy, don't miss our Easy Coconut Meringue Cookies Recipe that creates delicate, tropical treats with just egg whites, sugar, and coconut.

Share your Florida shrimp pie creations! We love seeing your golden pies and hearing about the occasions you're making them for.

Rate this Florida Shrimp Pie and join our coastal cooking community! Your feedback helps us know what other regional treasures you'd like us to explore.

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Pairing

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Florida Shrimp Pie

A comforting Florida Shrimp Pie filled with shrimp, vegetables, and a creamy sauce, all baked in a flaky golden crust. Perfect for special weeknights or entertaining guests.

5 from 1 vote

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: Cajun shrimp pie recipe, Florida Shrimp Pie, Florida shrimp pie food realm, Florida Shrimp Pie Pioneer Woman, Florida shrimp pie recipe easy, Lazy shrimp Pie, Old Fashioned Florida Shrimp Pie, The original shrimp pie

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Chill time (optional): 10 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 7

Calories: 390kcal

Cost: $20

Equipment

• 1 Large skillet (For sautéing shrimp and vegetables)
• 1 9-inch pie pan (Glass or ceramic works best)
• 1 Whisk (For smooth sauce)
• 1 Sharp knife (For dicing vegetables)
• 1 Measuring cups
• 1 Measuring spoons
• 1 Pastry brush (For egg wash)

Ingredients

• 1 lb Large shrimp - Peeled and deveined (fresh or thawed)
• 1 Yellow onion - Diced
• 1 Bell pepper - Diced
• 2 Celery stalks - Diced
• 3 Garlic cloves - Minced
• 1 cup Frozen peas
• 1 cup Fresh mushrooms - Sliced
• 4 tablespoon Butter
• ¼ cup All-purpose flour
• 1 cup Heavy cream
• 1 cup Chicken or seafood broth
• ¼ cup Dry white wine
• 2 Bay leaves - Remove before filling pie
• 1 teaspoon Old Bay seasoning
• ½ teaspoon Salt - Adjust to taste
• ¼ teaspoon Black pepper - Freshly ground preferred
• 2 Refrigerated pie crusts - Top and bottom
• 1 Egg - Beaten, for egg wash
• 2 tablespoon resh parsley or dill - Chopped, for garnish

Instructions

• Preheat oven to 425°F. Thaw and pat dry shrimp. Dice vegetables and mince garlic.
• Melt butter in skillet, cook onion, pepper, celery, mushrooms until softened; add garlic.
• Stir in flour to make roux, whisk in broth, cream, and wine; season and simmer until thickened.
• Add shrimp and peas, cook briefly until shrimp turn pink; remove bay leaves and cool filling.
• Assemble pie with crusts, brush with egg wash, bake until golden brown and bubbly, rest before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 250g | Calories: 390kcal | Carbohydrates: 24g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 160mg | Sodium: 690mg | Potassium: 380mg | Fiber: 3g | Sugar: 4g | Vitamin A: 850IU | Vitamin C: 25mg | Calcium: 85mg | Iron: 2.6mg