If you love bright, coastal flavors wrapped in buttery, golden pastry, this Florida Shrimp Pie Recipe is made for you. Inspired by the bounty of Gulf and Atlantic shrimp and the citrus- and spice-forward pantry of Florida kitchens, this savory pie balances tender shrimp, cream-scented vegetables, and bright aromatics inside a flaky crust. Below you’ll find everything a home cook (or pro) needs to make an outstanding Florida Shrimp Pie — from ingredient notes and exact steps to troubleshooting, variations, make-ahead tips, and serving ideas.

This post is long because I want you to understand not only how to make the pie, but why each step matters. Read straight through or jump to the sections you need — either way you’ll finish with a confident, delicious result.

Yield: 6–8 servings
Prep time: 30–40 minutes (active)
Cook time: 45–55 minutes
Total time: ~1 hour 30 minutes (including short cooling/rest)

Why this Florida Shrimp Pie Recipe works

This recipe uses three pillars to deliver comfort and clarity: (1) quality shrimp that stay tender, (2) a well-seasoned, slightly thickened cream filling so the pie isn’t runny, and (3) a buttery crust that contrasts the rich filling. The “Florida” element comes from citrus brightness (lemon or lime), bright peppers, and an optional touch of Old Bay or Creole seasoning — flavors that nod to both gulf seafood and Florida’s citrus legacy.

Ingredients (for a 9-inch double-crust pie)

Crust (or use store-bought refrigerated pie dough, 2 sheets):

• 2 1/2 cups (312 g) all-purpose flour
• 1 tsp fine sea salt
• 1 tbsp sugar (optional — helps browning)
• 1 cup (226 g) cold unsalted butter, cut into 1/2-inch cubes
• 6–8 tbsp ice water (start with 6; add more if dough is dry)
• 1 egg + 1 tbsp water (egg wash)

Filling:

• 1 lb (450 g) raw shrimp, peeled and deveined, tails off (see shrimp notes)
• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced (~1 cup)
• 1 celery stalk, finely diced (~1/2 cup)
• 1 medium red bell pepper, diced (~3/4 cup)
• 2 garlic cloves, minced
• 1/3 cup (45 g) all-purpose flour (for roux)
• 1 1/2 cups (360 ml) half-and-half (or 1 cup heavy cream + 1/2 cup whole milk)
• 1/2 cup (120 ml) seafood stock or low-sodium chicken stock (optional: substitute water)
• 1 cup fresh corn kernels (or frozen, thawed) — optional but recommended for Florida sweetness
• 1 cup shredded mild cheddar or Monterey Jack (optional for creamy texture)
• 1 tbsp Dijon mustard or 1 tsp dry mustard powder
• 1 tsp Old Bay seasoning OR 1 tsp smoked paprika + 1/2 tsp cayenne (adjust)
• Zest and juice of 1/2 lemon (or 1 small lime)
• 2 tbsp chopped fresh parsley or chives
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Salt and freshly ground black pepper to taste

Finish & garnish:

• 1/4 cup panko breadcrumbs mixed with 1 tbsp melted butter (sprinkle under top crust if you like extra crunch)
• Extra chopped parsley and lemon wedges to serve

Notes on quantities: this recipe is written for a classic 9-inch pie pan. Halve or double as needed. If you use pre-battered or pre-cooked shrimp, adjust steps accordingly.

Equipment

• 9-inch pie pan (or shallow tart pan)
• Rolling pin
• Large sauté pan or skillet
• Wooden spoon or heatproof spatula
• Mixing bowls
• Measuring spoons and cups
• Pastry brush
• Cooling rack
• Instant-read thermometer (recommended)

Ingredient notes & chef tips before you start

Shrimp: pick firm, translucent shrimp if buying raw. Sizes between 16–20 (per pound) are great for texture and portion. Avoid pre-cooked shrimp unless you plan to add them at the very end (they’ll turn rubbery if baked long). If frozen, thaw in the refrigerator overnight or under cold running water in a sealed bag.

Crust: homemade gives the best flake and flavor; however, good store-bought dough is perfectly fine for weeknight versions. For extra flavor, substitute 1/4 cup cornmeal into the flour mix or fold in 2 tbsp grated Parmesan into the dough.

Roux vs. slurry: I prefer a light roux (butter + flour) for flavor and stability. It gives a silkier mouthfeel than cornstarch slurries and holds up well for reheating.

Spices: Old Bay is a classic shellfish seasoning; use it if you have it. Creole or Cajun seasoning will make the pie spicier and deeper. Keep the heat adjustable so the shrimp flavor still shines.

Acidity: lemon or lime juice and zest brighten the whole pie and balance the cream. Add at the end of the filling stage so the acid doesn’t break the dairy.

Step-by-step preparation

I’ll break this into clear phases: (A) make the crust, (B) prepare the filling, (C) assemble, and (D) bake & rest.

A. Make the crust (or prep store-bought)

1. In a large bowl, whisk together flour, salt, and sugar. Add the cold butter cubes and toss to coat.
2. Using a pastry cutter, two forks, or fingertips, cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining. (Those pea pieces = flakiness later.)
3. Sprinkle 6 tbsp ice water over the mixture and gently mix until dough starts to hold together. Add additional water—1 tbsp at a time—if it’s too dry. Avoid over-mixing.
4. Divide dough into two disks, flatten slightly, wrap in plastic, and refrigerate at least 30 minutes (or up to 2 days). If short on time, chill 15 minutes in the freezer while preparing filling.

If using store-bought dough, keep it cold until assembly.

B. Prepare the filling

1. Pat shrimp dry and season lightly with 1/4 tsp salt and a pinch of pepper. Cut large shrimp into 1–1½-inch pieces; small shrimp can be left whole.
2. In a large skillet over medium heat, melt butter. Add onion, celery, and bell pepper — sweat until translucent and soft, about 5–7 minutes. Add garlic and cook 30 seconds until fragrant.
3. Stir in the flour and cook for 1–2 minutes, stirring constantly — you’re making a blond roux to thicken the filling and remove raw flour taste.
4. Slowly whisk in the half-and-half and stock, scraping the pan. Bring to a gentle simmer; the mixture should thicken into a glossy béchamel-like sauce in 3–5 minutes. Lower heat.
5. Stir in Dijon, Old Bay (or chosen spice blend), corn kernels, and cheese (if using). Taste and adjust salt/pepper. Add lemon zest and 1 tbsp lemon juice now.
6. Add the shrimp, thyme, and parsley, stirring gently. Cook for 1–2 minutes — just until shrimp begin to turn pink (they will finish cooking in the oven). Remove from heat. If the filling looks too thick, add up to 2 tbsp more stock; if too thin, simmer briefly to reduce or whisk in a small slurry (1 tsp cornstarch + 1 tbsp water) and bring back to a simmer.

Why partially cook the shrimp? It prevents overcooking. Shrimp are quite fast to cook; the oven will finish them while the filling sets.

C. Assemble the pie

1. Preheat oven to 400°F (205°C).
2. Roll out the bottom crust on a lightly floured surface to about 12 inches. Transfer it to a 9-inch pie pan, letting the dough gently relax into the pan. Trim the edges to about 1/2–3/4 inch overhang.
3. Spoon the shrimp filling into the crust, spreading gently to an even layer. If using panko, sprinkle the buttered panko over the filling for texture.
4. Roll out the top crust and either place whole, making a few steam vents with a sharp knife, or cut into strips for a lattice. Trim and tuck the edges, then crimp to seal. Brush with egg wash for shine and sprinkle a pinch of coarse salt if desired.
5. Place the pie on a rimmed baking sheet to catch any overflow.

D. Bake & rest

1. Bake at 400°F (205°C) for 20 minutes. Reduce oven to 375°F (190°C) and bake another 25–30 minutes, until crust is deep golden and filling is bubbling near the vents. Total bake time ~45–50 minutes depending on oven.
2. Remove from oven and let rest 10–15 minutes before slicing. This rest time helps the filling finish setting so slices hold their shape.
3. Serve with lemon wedges and a scattering of fresh herbs.

Internal doneness: if using an instant-read thermometer, the filling should be hot and bubbling; shrimp should be opaque and about 120–130°F when removed (they’ll carry-over cook). Avoid letting shrimp exceed 140–145°F to prevent rubberiness.

Serving suggestions — bring the Sunshine to the table

The Florida Shrimp Pie pairs wonderfully with bright, crisp sides that cut through the richness:

• Green salad with citrus vinaigrette (orange segments, arugula, shaved fennel).
• Quick coleslaw with lime and cilantro.
• Roasted asparagus or grilled corn.
• Herbed new potatoes or a light rice pilaf (citrus parsley version matches nicely).
• Drinks: a crisp Sauvignon Blanc, unoaked Chardonnay, dry Riesling, or an effervescent Prosecco. For beer, choose a pilsner or a light wheat ale.

Serve slices warm with an extra squeeze of lemon. Leftover pie also makes a fantastic lunch.

Variations & adaptations

The base formula — shellfish + creamy vegetable filling + crust — is flexible. Ideas:

Cajun Florida Shrimp Pie: Add 1 tsp cayenne and 1 tbsp Cajun seasoning; swap cheddar for pepper jack; fold in andouille slices.

Key Lime Shrimp Pie (bright & tangy): Add more lime zest and 1–2 tbsp lime juice; reduce cheese and add a splash of coconut milk (sub for part of cream) for a tropical twist. Keep spices lighter.

Cheesy Gulf-Style Pie: Increase shredded cheese to 1 1/2 cups and add 1/2 cup grated Parmesan to the crust dough for an ultra-savory pie.

Coconut-Crust Pie (tropical): Add 1/3 cup shredded unsweetened coconut to the crust mixture and a teaspoon of curry powder to the filling for a Caribbean-feel spin.

Gluten-free: Use a gluten-free all-purpose flour blend 1:1 for dough and use cornstarch (1–1 1/2 tbsp) as the thickener instead of flour in the roux.

Low-carb / Keto: Swap pie crust for a savory almond-flour crust or a cauliflower crust. Use heavy cream and full-fat cheese, and thicken with xanthan gum (a tiny pinch).

Vegetarian “Shrimp” Pie: Substitute king oyster mushroom slices or hearts of palm (for texture) and add seaweed flake (nori) for briny notes. Use vegetable stock.

Mini-pot pies: Divide the filling into ramekins and top with biscuit dough or small rounds of pastry for individual Florida Shrimp Pot Pies — bake ~20–25 minutes.

Make it spicy or mild: control cayenne/pepper to taste. Add sliced jalapeño for fresh heat.

Make-ahead, storage, & reheating

Make-ahead: Assemble pie up to the point of baking, cover tightly, and refrigerate up to 24 hours. Bake from chilled, adding an extra 10 minutes to baking time.

Freezing: Bake the pie, cool completely, wrap tightly with plastic and foil, and freeze for up to 2 months. Reheat from frozen at 350°F (175°C) for 45–60 minutes covered, then uncover to crisp the crust.

Leftovers: Store in refrigerator up to 3 days. Reheat single slices in a 350°F oven on a baking sheet for 12–15 minutes until warmed through; avoid the microwave if you want to preserve crust texture.

Troubleshooting: common issues and fixes

Filling is too runny:

• The filling should be thickened with roux. If it’s runny after assembling, return the pan to a medium heat, whisk in 1 tsp cornstarch mixed with 1 tbsp cold water, bring to a simmer to thicken, cool slightly then assemble. For fully assembled pies, remove top crust carefully and thicken on the stovetop before re-covering.

Shrimp overcooked and rubbery:

• This happens when shrimp are cooked too long at high temperature. Use raw shrimp that are only partially cooked in the filling, or add raw shrimp at the last minute so oven finishes them. Use an instant-read thermometer: stop at ~120–125°F and rely on carryover heat.

Soggy bottom crust:

• Blind-bake the bottom crust 10 minutes at 400°F and cool slightly before filling. Also, avoid overly wet fillings — pat shrimp dry and use a properly thickened filling.

Crust burns before filling cooks:

• Shield the crust edge with foil or a pie shield after 20 minutes if it’s browning too quickly. Lower the oven temperature to 375°F if needed and extend total bake time.

Too salty:

• Taste filling before adding shrimp and crust. Adjust salt carefully — cheeses, stocks, and seasonings contribute. If the pie is over-salted after baking, balance with acidity (a squeeze of lemon) and serve with a plain salad or unsalted sides.

Nutrition & portion guide (approximate)

This is a rough estimate per slice if the pie is cut into 8: about 450–550 calories per slice depending on crust and cheese choices, with ~20–30 g protein (shrimp), 25–35 g fat (from butter and dairy), and 25–35 g carbohydrates. For a lighter version, reduce cheese, swap half-and-half for lower-fat milk, or use a lighter crust.

Final plating & presentation tips (chef’s touches)

• Slice warm and serve on a white or neutral plate to let the pie colors pop.
• Add microgreens or finely chopped chives and a tiny drizzle of high-quality olive oil over each slice.
• Place a lemon wedge or thin lime slice on the side.
• If serving to guests, slice the pie into wedges and plate with a small citrus-fennel salad to add crunch and acidity.

Why make this Florida Shrimp Pie Recipe at home?

Because it’s comforting yet elegant, approachable yet impressive. It’s a dish that showcases shrimp without burying them in heavy sauce — the citrus and peppers bring brightness, the roux delivers creaminess, and the crust gives that warm, nostalgic bite. It’s great for family dinners, brunches, or casual dinner parties.

Quick recipe summary card (compact)

• Preheat oven: 400°F (205°C)
• Make flaky pie dough; chill.
• Sauté aromatics, make a light roux, whisk in cream and stock to thicken.
• Add corn, cheese, lemon, herbs, and partially-cooked shrimp.
• Fill chilled bottom crust, top, egg wash, bake 45–50 min (first 20 min at 400°F, then lower to 375°F) until golden and bubbly.
• Rest 10–15 min, slice, serve with lemon and bright salad.

Final words from the chef

I encourage you to taste the filling before it goes into the crust — adjust seasoning and acidity to your preference. The joy of this Florida Shrimp Pie Recipe is in its flexibility: with a few simple swaps it can lean tropical, rustic, or boldly Creole. Whether you make the crust from scratch or reach for the supermarket shortcut, focus on fresh shrimp, a properly thickened filling, and the final citrus touch — those are the small steps that make a great pie extraordinary.

Florida Shrimp Pie Recipe

A buttery, flaky-crusted Florida Shrimp Pie — tender Gulf-style shrimp folded into a lemon-bright, creamy vegetable filling with peppers, corn, and a hint of Old Bay. Comforting yet fresh, this baked pie makes an impressive dinner, brunch, or make-ahead main that’s easy to scale.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Chilling time 50 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 480 kcal

Ingredients

  

Crust (homemade; or use 2 sheets store-bought refrigerated dough)

• 2 1/2 cups 312 g all-purpose flour
• 1 tsp fine sea salt
• 1 tbsp sugar optional
• 1 cup 226 g cold unsalted butter, cubed
• 6 –8 tbsp ice water
• 1 egg + 1 tbsp water egg wash

Filling

• 1 lb 450 g raw shrimp, peeled & deveined (tails removed; cut large shrimp into 1–1½” pieces)
• 3 tbsp unsalted butter
• 1 small yellow onion finely diced (~1 cup)
• 1 celery stalk finely diced (~1/2 cup)
• 1 medium red bell pepper diced (~3/4 cup)
• 2 cloves garlic minced
• 1/3 cup 45 g all-purpose flour
• 1 1/2 cups 360 ml half-and-half (or 1 cup heavy cream + 1/2 cup whole milk)
• 1/2 cup 120 ml low-sodium seafood or chicken stock (optional)
• 1 cup fresh corn kernels or thawed frozen corn
• 1 cup shredded mild cheddar or Monterey Jack optional
• 1 tbsp Dijon mustard or 1 tsp dry mustard
• 1 tsp Old Bay seasoning or 1 tsp smoked paprika + 1/2 tsp cayenne
• Zest and juice of 1/2 lemon or 1 small lime
• 2 tbsp chopped fresh parsley or chives
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• Salt and freshly ground black pepper to taste

Optional finish/garnish

• 1/4 cup panko + 1 tbsp melted butter for under top crust texture
• Extra chopped parsley and lemon wedges to serve

Instructions

 

• Chill & prep: If making homemade crust, combine flour, salt, (sugar). Cut in cold butter until pea-sized pieces remain. Add ice water 1 tbsp at a time until dough holds; divide into two disks, wrap, chill 30+ minutes. Preheat oven to 400°F (205°C) when ready to assemble.
• Prepare shrimp: Pat shrimp dry and lightly season with salt and pepper. Cut large shrimp into bite-sized pieces; small shrimp may be left whole.
• Sauté aromatics: In a large skillet over medium heat, melt butter. Add diced onion, celery, and red pepper; sweat 5–7 minutes until softened. Add minced garlic and cook 30 seconds.
• Make the roux: Sprinkle 1/3 cup flour over the vegetables and stir for 1–2 minutes to cook the raw flour taste (you’re making a blond roux).
• Add dairy & stock: Slowly whisk in half-and-half and stock, scraping the pan. Bring to a gentle simmer and cook 3–5 minutes until the mixture thickens into a glossy sauce.
• Season & finish filling: Stir in Dijon, Old Bay (or season blend), corn, and shredded cheese (if using). Add lemon zest and 1 tbsp lemon juice. Fold in thyme and parsley. Taste — adjust salt, pepper, and acidity.
• Add shrimp: Gently stir shrimp into the sauce and cook 1–2 minutes just until they begin to turn pink (they will finish cooking in the oven). Remove from heat. If filling is too thin, simmer to reduce slightly or whisk in a small cornstarch slurry; if too thick, add 1–2 tbsp stock.
• Roll & assemble: Roll bottom crust to ~12" and fit into a 9" pie pan. Trim a small overhang. Spoon shrimp filling into the crust. Optionally sprinkle buttered panko over filling for crunch. Roll top crust; place over filling (or make lattice). Trim and crimp edges; cut vents in top crust. Brush with egg wash. Place pie on a rimmed sheet.
• Bake: Bake at 400°F (205°C) for 20 minutes. Reduce oven to 375°F (190°C) and bake another 25–30 minutes until crust is deep golden and filling bubbles at vents (total ~45–50 minutes). If edges brown too fast, shield with foil.
• Rest & serve: Remove from oven and rest 10–15 minutes to let filling set. Slice and serve with lemon wedges and extra parsley.

Notes

• Shrimp: Use raw, fresh (or properly thawed frozen) shrimp for best texture. Avoid pre-cooked shrimp unless added at the end to prevent rubberiness.
• Thickening: A roux (butter + flour) yields a stable, silky filling for reheating. For gluten-free, use a GF flour blend for crust and cornstarch (1–1½ tbsp) for thickening.
• Make-ahead: Assemble the pie up to 24 hours ahead; keep covered in the fridge and bake from chilled (add ~10 minutes to baking time).
• Freezing: Bake, cool completely, wrap tightly, freeze up to 2 months. Reheat covered at 350°F (175°C) until warmed through, then uncover to crisp.
• Reheating: Best in oven at 350°F for 12–18 minutes for a single slice. Avoid microwave to keep crust crisp.
• Variations:
  • Cajun: Add 1 tbsp Cajun seasoning and swap cheddar for pepper jack; include sliced andouille.
  • Tropical: Replace half the cream with coconut milk, increase lime zest, fold in 1/4 cup shredded unsweetened coconut.
  • Low-carb: Use an almond flour crust and thicken with a pinch of xanthan gum.
• Troubleshooting: Soggy bottom crust — blind bake 8–10 minutes before filling. Runny filling — reduce on stovetop or thicken with cornstarch slurry before assembling. Overcooked shrimp — partially cook shrimp on stovetop only 1–2 minutes; rely on oven carryover.