
If you're craving something cozy with a touch of the coast, this Florida shrimp pie is where you wanna be. It puts sweet, juicy shrimp, some quick-cooked veggies, and a creamy egg mix in a buttery crust. Toss cheddar over the top and bake. Every bite makes me think of lazy evenings by the Gulf with my family. Can't beat this when I want something that feels like a treat but is still super easy to throw together.
Even the folks who don't usually go for shrimp dive in for seconds when I serve this up. First time I made it, we had a mountain of fresh shrimp after a beach weekend. It was gone before I got my own second slice.
Tasty Ingredients
- Unbaked nine inch pastry shell: Crisp, golden crust comes from a good shell—find one with real butter for best flavor, and it keeps your filling together
- Fresh shrimp peeled and deveined: You want shrimp that smells like saltwater and looks shiny—this is the heart of the whole dish, so the fresher, the better
- Butter: It softens the veggies and brings a nice, rich taste—good butter means better flavor all around
- Onion finely chopped: Sweetens things up and builds a simple flavor base—grab onions with clean, firm skin
- Green bell pepper finely chopped: Bright color and crunch, plus that classic green pepper taste—pick heavy, firm ones
- Celery finely chopped: Brings a fresh, herby snap—skip any limp or brown stalks
- Fresh garlic minced: Adds lots of depth—pick out solid, fresh cloves for the most flavor
- Mayonnaise: Smooths out the filling and adds a light tang—choose a brand you’d eat by the spoonful
- Milk: Makes the custard extra soft and keeps everything silky—whole milk gives great richness
- Large eggs: Pulls everything together—fresher eggs make the mix fluffier and smoother
- Lemon juice: Gives a blast of freshness—fresh lemons are always best for squeezing
- Worcestershire sauce: A little bottle with big flavor—bump up the savory and read labels so you skip the fake stuff
- Salt: All the flavors shine a bit brighter—sea salt gives a clean, crisp taste
- Black pepper: Warm spice and a little zip—freshly ground is best
- Cayenne pepper: Gently kicks things up—go easy or heavy, your call
- Shredded cheddar cheese: Salty, melty finish—sharp cheddar is where it’s at for flavor and smooth melting
Simple Step-by-Step
- Get Your Pie Shell Ready:
- Pop your cold pastry shell onto a baking sheet. Makes it easier to slide in and out of the oven, and saves you from any messy drips.
- Sauté Veggies:
- Heat up butter in your skillet over medium, then toss in the garlic, peppers, onions, and celery. Stir 'em around six or seven minutes till they’re soft, a bit see-through, and smelling awesome—that’s your flavor starter.
- Cook Up the Shrimp:
- Drop the shrimp into those veggies. Stir as they cook, just a few minutes till they’re pink and firm—no tough shrimp, so take it off the heat quick. Pour off any extra liquid to keep your pie from turning mushy.
- Whisk the Custard:
- In a big bowl, whisk eggs, then add Worcestershire sauce, milk, a good squeeze of lemon, mayo, pepper, salt, and a sprinkle of cayenne. Whip it all up until it looks smooth and sunny yellow.
- Put Everything Together:
- Spoon your shrimp-veggie mix into the pie crust, spread it out even, then pour your custard mix all over. Give it a little shake so the filling settles everywhere.
- Top with Cheese and Bake:
- Cover the top with cheddar. Slide the whole thing into a hot oven for thirty-five minutes or until the filling is set and your cheese is bubbly and browned—knife in the center comes out clean when it's done.
- Rest & Eat:
- Let it sit at least ten minutes before you slice it. That way, everything holds together and serving’s a breeze.

If I can get Gulf shrimp, the flavor and tenderness instantly whisk me back to Florida summers looking out at the water with my grandparents. They swore by extra cheese on every pie, and I’ve gotta say, that’s my rule now, too.
Storing Leftovers
Be sure your leftovers cool off, then stick them in a tight-lid container and slide them into the fridge. They’ll last up to three days. For crispy crust, reheat slices in the oven under a loose sheet of foil. Microwave works but will make the crust softer if you’re in a rush.
Swap Ideas
No fresh shrimp? Thawed frozen shrimp work, just pat them dry. Mix up the cheese with Monterey Jack or Gruyère. For more greens, toss in chopped spinach or a bit of diced tomato—just drain anything wet so your pie doesn’t get soggy.

Fun Ways to Serve
Cut a big slice and enjoy warm with a leafy salad, plus a glass of chilled white wine. It also goes great with roasted asparagus or quick green beans. Want brunch? Serve wedges with fresh fruit on the side.
Florida’s Special Tradition
Shrimp pie is a classic from down South, especially if you're near Florida where seafood is always fresh. Families used to make this to stretch the day’s catch, turning it hearty with eggs and a crust. These days, it’s the kind of simple, feel-good meal that works any night of the week.
Common Recipe Questions
- → Is frozen shrimp okay to use?
Totally! Just make sure to defrost the shrimp and towel off any extra water before cooking so your pie stays on the crisp side.
- → Which cheese makes this dish pop?
Go for sharp cheddar for the boldest taste. Mixing in a little Monterey Jack or Gouda gives the pie extra depth too.
- → Can I prep this ahead of time?
You bet. Bake it ahead, chill it in the fridge, then warm it gently in the oven when you’re ready to eat.
- → Tips for a non-soggy bottom?
Set the pie near the oven’s base to help the crust brown. Getting rid of as much liquid as you can from the shrimp and veggies before filling makes a huge difference.
- → What should I serve with it?
Fresh, crunchy salad and a zingy white wine cut through the richness and highlight those fresh flavors from the sea.