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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.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling time 50 minutes
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.