This Florida shrimp pie wraps tender shrimp, sweet peppers, and a creamy custard in a flaky crust, then crowns it with golden panko for a coastal supper that feels special without much work.
It tastes like a cross between a savory quiche and a seafood bake, with a gentle kick from seafood seasoning. A green salad and a squeeze of lemon turn it into a full meal that serves a crowd.
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Why This Florida Shrimp Pie Recipe Works
Sauteing the onion and peppers first removes extra moisture and builds sweetness, so the custard sets firmly instead of turning watery.
The egg and cream custard is rich yet delicate. It wraps around the shrimp and holds the filling together, so each slice cuts cleanly and tastes silky.
Panko on top browns in the oven into a crunchy cap that contrasts with the soft filling. A little seafood seasoning ties the flavors to classic Gulf coast cooking.
Ingredients for Florida Shrimp Pie
- You need one deep dish pie crust, one cup of cooked shrimp chopped into bite pieces, half a cup of diced onion, and half a cup of diced bell pepper. Butter is used to soften the vegetables.
- The custard needs one cup of heavy cream, two eggs, one tablespoon of seafood seasoning, and black pepper. Half a cup of panko sprinkled on top gives the pie its crisp finish.
Shrimp. Use fully cooked, peeled shrimp, patted dry, so they do not release extra water into the custard.
Pie crust. A deep dish crust holds all the filling, and blind baking is not required.
Bell pepper. Any color works, and red adds the most sweetness.
Seafood seasoning. This blend of celery salt, paprika, and spices is already salty, so no extra salt is needed.
Heavy cream. Cream gives a lush, set custard, and half and half works for a lighter pie.
How to Make Florida Shrimp Pie
1. Heat the oven. Heat the oven to 375 degrees F and place the pie crust in a deep dish pan, trimming the edges.
2. Cook the vegetables. Melt the butter in a skillet over medium heat, add the onion, and cook until translucent, then stir in the bell pepper until tender.
3. Layer. Spread the chopped shrimp across the crust and top with the cooked vegetables.
4. Mix the custard. Whisk the cream, eggs, seafood seasoning, and pepper until smooth and pour it slowly over the filling.
5. Top. Sprinkle the panko evenly across the surface.
6. Bake. Bake for thirty to thirty five minutes until the center is set and the top is deep golden, then cool for ten minutes before slicing.
If the crust edge browns before the center sets, tent it loosely with foil for the last stretch of baking. The pie is ready when a knife slipped near the middle comes out clean and the filling no longer looks wet.
How to Serve Florida Shrimp Pie
Serve wedges warm with a lemony green salad or crusty bread, and add cocktail sauce or tartar sauce on the side. For more shrimp dinners, try garlic parmesan roasted shrimp, garlic butter shrimp with zucchini, coconut shrimp cakes, or creamy shrimp scampi pasta.
How to Store and Reheat Florida Shrimp Pie
Cool leftovers and refrigerate in a covered container for up to three days. Reheat slices in a low oven or air fryer to keep the crust crisp, and avoid the microwave, which makes the pastry soft.
Tips and Variations for Florida Shrimp Pie
Flag the allergens. This pie contains shellfish, milk, egg, and wheat, so warn guests with allergies.
Dry the shrimp. Pat them well with paper towels so the custard stays creamy.
Cool before slicing. Ten minutes of rest lets the custard finish setting.
Shield the crust. Cover the edges with foil if they brown too fast.
Do not taste raw shrimp. Never taste raw or undercooked shrimp or the egg custard before baking, and wash boards and hands after handling seafood.
Add heat. A pinch of cayenne in the custard brings a mild kick.
Try other seafood. Crab or lobster can replace part of the shrimp.
Check trusted guidance. Confirm safe handling with FDA safe food handling guidance.
Frequently Asked Questions About Florida Shrimp Pie
What is in a Florida shrimp pie?
Cooked shrimp, sauteed peppers and onion, an egg and cream custard, and a panko topping baked in a deep dish pie crust.
Can I make a Florida shrimp pie ahead of time?
Assemble it the morning before, keep it covered in the refrigerator, and add the panko just before baking, which may need a few extra minutes.
How do I know a Florida shrimp pie is done?
The center should look set with only a slight wobble, and the top will be golden. A knife near the middle comes out clean.
Can I use raw shrimp?
Yes. Cook them briefly in the skillet until pink first so they do not release liquid in the pie.
What should I serve with it?
A crisp salad, steamed green beans, or garlic bread all pair well with the rich custard.
Florida Shrimp Pie
Equipment
- 9 inch deep dish pie pan
- Skillet
- Whisk
Ingredients
Main Ingredients
- 1 deep dish pie crust 9 inch, unbaked
- 2 tbsp unsalted butter for sauteing
- ½ cup onion finely chopped
- 1 cup cooked shrimp peeled and chopped
- ½ cup bell pepper diced
- 1 cup heavy cream or half and half
- 2 large eggs
- 1 tbsp seafood seasoning
- ¼ tsp black pepper
- ½ cup panko breadcrumbs for topping
Instructions
Cooking
- Heat. Heat the oven to 375 degrees F.
- Saute. Melt the butter, cook the onion until translucent, and add the bell pepper until tender.
- Layer. Spread the shrimp in the crust and top with the vegetables.
- Pour. Whisk the cream, eggs, seafood seasoning, and pepper, pour over the filling, and sprinkle with panko.
- Bake. Bake 30 to 35 minutes until set and golden, then cool 10 minutes.
