If there’s one thing I can never say no to, it’s a savory pie—especially when it’s packed with tender shrimp and kissed with the sunny flavors of Florida. This Florida Shrimp Pie is a real winner in our house. It’s hearty enough for dinner but feels elegant enough to serve for brunch or lunch with friends. I love how it balances creamy richness with a pop of citrus and a whisper of spice—just enough to warm things up without overpowering the shrimp.

This pie is basically my tribute to Florida’s Gulf Coast. I spent a few weeks down there last year, and between the fresh seafood, citrus groves, and warm breezes, I came home completely inspired. The first time I made this shrimp pie, it was a bit of an experiment—and let’s just say, there wasn’t a single crumb left in the pie dish. Since then, it’s become my go-to whenever I want something a little fancy but still super comforting.

We’re working with a buttery, flaky crust here (totally worth making from scratch!), a filling that’s rich and custardy, and a mix of sautéed veggies and shrimp that gets infused with smoked paprika, garlic, and a dash of lemon. Whether you’re using leftover shrimp or starting fresh, this dish pulls together beautifully.

So let’s get into it!

Ingredients You’ll Need

For the Crust:

250 g all-purpose flour
½ tsp salt
175 g cold unsalted butter, cubed
60 ml ice water

For the Filling:

450 g cooked shrimp, peeled, deveined, and chopped
1 tbsp olive oil
1 small yellow onion, finely chopped
1 celery stalk, finely chopped
½ red bell pepper, finely chopped
2 garlic cloves, minced
3 large eggs
200 ml half-and-half or heavy cream
100 g grated sharp cheddar cheese
2 tsp fresh lemon juice
1 tsp finely grated lemon zest
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley

STEP 1: MAKE THE PIE CRUST

Now I know a homemade crust might sound like a bit of work, but trust me—it’s 100% worth it for the flaky, buttery goodness that pairs so well with the shrimp. Plus, this one is super simple.

In a large mixing bowl, combine the flour and salt, then cut in the cold butter using a pastry cutter or your fingers until the mix looks like coarse crumbs. Don’t overwork it—you want little bits of butter to remain.

Next, drizzle in the ice water, a little at a time, mixing gently with a fork just until the dough starts to hold together. It should come together easily but not be sticky.

Shape it into a disk, wrap it in plastic, and pop it in the fridge for at least 30 minutes. This rest time is key to making sure the crust is tender and easy to roll.

STEP 2: COOK THE SHRIMP FILLING BASE

While the dough chills, go ahead and get your filling started. You’re going to build tons of flavor here.

Heat the olive oil in a skillet over medium heat. Add the onion, celery, and red bell pepper, and sauté until they’re soft and fragrant—this should take about 5 minutes. Stir in the minced garlic and cook for another 30 seconds or until it smells amazing.

Now, add your chopped cooked shrimp, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir everything together and let it cook for just another minute to bring it all together. Then, remove the pan from the heat and let the mixture cool slightly. You don’t want it piping hot when it goes into the egg mixture later.

STEP 3: BLIND BAKE THE CRUST

Preheat your oven to 190°C (375°F). Roll out your chilled dough on a lightly floured surface into a circle big enough to fit a 9-inch pie pan with a bit of overhang. Carefully transfer the dough to your pie dish, trim the edges, and crimp them however you like.

Now for blind baking, which helps keep the crust from getting soggy. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for another 5 minutes, until it’s just starting to turn golden.

This step makes all the difference in keeping the bottom crust crisp and perfect.

Welcome back! By now, your crust should be beautifully golden and crisp, your shrimp filling fragrant and cooled, and your kitchen smelling like a little slice of Florida sunshine. This next part is where the magic really happens—we’re mixing up that rich, custardy filling, layering in all the savory goodness, and baking it until it’s golden and set.

What I love most about this part is how simple it all comes together. The lemon zest adds brightness, the cream gives it that silky texture, and the cheddar melts into everything to tie it all together. Let’s keep going and finish this beauty!

STEP 4: MAKE THE CUSTARD MIXTURE

Grab a large mixing bowl and whisk together the eggs, half-and-half (or heavy cream), lemon juice, lemon zest, and half of the grated cheddar cheese. You want everything nice and smooth—no streaks of egg left behind.

The lemon zest and juice really elevate this pie. It doesn’t scream “lemon” at you—it just cuts through the richness of the cream and shrimp with a subtle brightness that makes each bite feel balanced.

STEP 5: COMBINE FILLING INGREDIENTS

Now that the shrimp mixture has cooled a bit, stir it right into the custard along with the chopped fresh parsley. The herbs bring a pop of color and freshness that’s really welcome alongside the creamy texture and sweet shrimp.

Give the filling a final taste here and adjust for seasoning—maybe a pinch more salt or pepper if you like things bolder.

STEP 6: ASSEMBLE THE PIE

Pour the entire filling into your pre-baked pie crust, smoothing it out evenly. Then sprinkle the remaining cheddar cheese across the top. This helps give it a golden, cheesy crust once baked—and let’s be honest, there’s no such thing as too much cheese.

Place the pie on a baking sheet (just in case it bubbles over) and get ready to bake.

STEP 7: BAKE UNTIL GOLDEN AND SET

Slide the pie into your preheated oven and bake at 190°C (375°F) for 25 to 30 minutes, or until the filling is completely set in the center and the top is lightly golden.

If you gently shake the pan and the middle doesn’t wobble much, you’re good to go.

Let the pie rest on the counter for 10 minutes after baking. This helps it firm up and makes slicing a lot easier. Trust me—if you cut into it too soon, it can be a little too soft. The rest time makes all the difference.

TIPS FOR SUCCESS

This pie is honestly pretty forgiving, but a few tips can take it from good to great:

Use fresh shrimp if you can: If you’re starting with raw shrimp, just sauté them until opaque before chopping and adding to the filling. They’ll have slightly more flavor than precooked ones.
Don’t skip the blind bake: This is key for keeping your crust crisp, especially with a moist filling like this one.
Swap the cheese if you want: I love sharp cheddar for the contrast, but you could use Gruyère for a nuttier flavor or Monterey Jack for something milder and meltier.
Make it ahead: You can blind-bake the crust a day in advance and store it at room temperature, or even make the whole pie and gently reheat slices in the oven the next day.
Add a squeeze of lemon just before serving: This little flourish wakes up the entire dish and gives it that final zing.

Alright, we’ve made it to the final stretch of our Florida Shrimp Pie adventure! You’ve got a golden, savory pie cooling on the counter, full of creamy, lemony shrimp goodness—and now it’s time to serve it up and enjoy the fruits of your labor.

But before we wrap things up, I know there are always a few questions that pop up with recipes like this. So let’s dig into the most frequently asked ones I hear about this dish, especially if you’re making it for the first time or trying out your own little twists.

FAQ: Your Florida Shrimp Pie Questions Answered

1. Can I use uncooked shrimp instead of pre-cooked?
Absolutely. If using raw shrimp, just give them a quick sauté in a bit of oil until they’re opaque and pink. Let them cool slightly before chopping and adding to the rest of the filling. It adds a bit more flavor and freshness.

2. What type of crust works best? Can I use store-bought?
The homemade crust in this recipe is buttery and flaky—perfect for a savory pie like this. That said, if you’re short on time, a quality store-bought pie crust will work in a pinch. Just make sure to blind-bake it so it doesn’t go soggy.

3. Can I make the pie ahead of time?
Yes! You can blind-bake the crust a day in advance and assemble the pie up to a few hours before baking. Once baked, the pie keeps well in the fridge for up to two days. Just reheat slices in a low oven to maintain the flakiness.

4. Is there a dairy-free version of this pie?
This recipe is definitely rich with cream and cheese, but if you’re avoiding dairy, you could use a plant-based cream (like oat or cashew cream) and a dairy-free cheese. Just know that the flavor and texture will change slightly.

5. What sides go well with Florida Shrimp Pie?
This pie is rich and filling, so I like to keep sides light. A simple green salad with a lemon vinaigrette, roasted asparagus, or even a chilled cucumber salad would be perfect.

6. Can I freeze this pie?
You can freeze it after baking, though the texture may be slightly softer when thawed. Let the pie cool completely, wrap it tightly, and freeze for up to 1 month. Reheat in a 160°C (325°F) oven until warmed through.

7. Is it okay to leave out the cayenne pepper?
Definitely! The cayenne adds a subtle warmth, but it’s totally optional. If you’re sensitive to spice—or cooking for kids—you can skip it without losing the dish’s flavor.

Final Thoughts and Serving Inspiration

Florida Shrimp Pie really is one of those recipes that checks every box—it’s cozy, flavorful, and brings something a little different to the table. I especially love serving it for brunch when I want something savory that still feels a little special. It’s also a fantastic main course for lunch with guests or a cozy weeknight dinner with a glass of white wine.

One of my favorite touches? Right before serving, I like to give each slice a tiny squeeze of fresh lemon. It makes the flavors pop and ties everything back to those coastal citrus notes we built into the filling.

Whether you’re a seasoned seafood lover or just looking for a new way to enjoy shrimp, this pie is such a rewarding dish to make. It’s elegant without being fussy, and it’s one of those recipes that invites you to make it your own—swap the cheese, change up the herbs, or play with the spice level.

Florida Shrimp Pie