What makes an old-fashioned Florida Shrimp Pie different?

Old-fashioned Florida Shrimp Pie uses simple, pantry ingredients like Gulf shrimp, creamy custard, and a buttery crust. It has a nostalgic, Southern flavor profile that’s hearty, savory, and comforting.

Is this the original Florida Shrimp Pie recipe?

While many variations exist, this recipe follows traditional Southern methods with fresh shrimp, sautéed vegetables, and seasoned custard baked into a flaky pie shell—just like the original Florida Shrimp Pie.

What is the best Florida Shrimp Pie recipe for home cooks?

This version of Florida Shrimp Pie is ideal for home cooks—easy to prepare, loaded with shrimp and veggies, and baked to perfection in just 75 minutes. It balances creaminess, texture, and bold flavor.

Can I make a lazy shrimp pie version of this recipe?

Yes! For a lazy shrimp pie, use pre-cooked shrimp, frozen chopped vegetables, and a store-bought pie crust. It’s still delicious and saves prep time without sacrificing flavor.

What’s the difference between Southern shrimp pie and other shrimp pies?

Southern shrimp pie, especially the Florida style, features a custard-based filling and rich, savory layers of seafood, vegetables, and cheese—unlike northern versions that may be more pastry-focused or seafood-heavy.

Florida Shrimp Pie Recipe – Cheesy Seafood Bake

Description

Florida Shrimp Pie Recipe — Cheesy Seafood Bake is a golden-crusted savory pie loaded with tender shrimp, sautéed vegetables, and melted Cheddar in a creamy custard—perfect for easy weeknight dinners and meal prep. Makes one 9-inch pie (6 slices) in 55 minutes with 16 simple ingredients.

Ingredients

Scale

1 unbaked 9-inch pastry shell
1 pound fresh shrimp, peeled and deveined
1 tablespoon butter
1/4 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup celery, finely chopped
1 clove garlic, minced
1/2 cup mayonnaise
1/2 cup milk
2 large eggs
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup shredded Cheddar cheese

Instructions

Preheat oven to 425°F (220°C). Place the unbaked pastry shell on a baking sheet.
Melt butter in a skillet over medium heat. Sauté onion, green bell pepper, celery, and garlic until soft and translucent.
Add shrimp and cook until pink and opaque. Remove from heat and drain any excess liquid.
In a bowl, whisk together mayonnaise and milk until smooth. Add eggs, lemon juice, Worcestershire sauce, salt, black pepper, and cayenne. Mix until well combined.
Spread shrimp and vegetables evenly in the pastry shell. Pour custard mixture over the filling. Sprinkle with Cheddar cheese.
Bake for 30–35 minutes or until the filling is set and the top is golden brown.
Let the pie rest for 10 minutes before slicing and serving.

Notes

Refrigerator Storage: Let the baked pie cool to room temperature for about 30 minutes, then cover tightly with plastic wrap or transfer slices to airtight containers. Store in the coldest part of your fridge for up to 3 days. The custard firms up nicely when chilled, which actually makes slicing cleaner the next day. Always ensure the internal temperature drops below 40 °F within 2 hours of baking for food safety.
Freezer Storage: Wrap individual slices first in plastic wrap, then in a layer of aluminum foil, and place them inside a freezer-safe zip-top bag. Label with the date and freeze for up to 2 months. For best results, press out as much air as possible before sealing. Thaw overnight in the refrigerator before reheating. Whole pies can also be frozen in their dish — just double-wrap the entire dish securely.
Oven Reheat: Preheat your oven to 350 °F. Place refrigerated slices on a baking sheet lined with parchment and cover loosely with foil to prevent the cheese from over-browning. Reheat for 15 minutes, then remove the foil and continue for another 5 minutes until the center is hot and the top is lightly golden again. This method best preserves the flaky crust texture.
Microwave Reheat: Place a single slice on a microwave-safe plate and cover with a damp paper towel to prevent the edges from drying out. Microwave on medium power (50%) for 90 seconds, check the center, and continue in 30-second bursts until heated through. While faster than the oven, the crust will soften — this method works best when you’re short on time.
Air Fryer Reheat: Preheat your air fryer to 320 °F. Place a slice in the basket — no overlapping — and heat for 5 minutes. Check at the 3-minute mark to avoid over-crisping the crust edges. The circulating hot air re-crisps the pastry shell beautifully while melting the Cheddar topping back to bubbly perfection. This is my personal favorite reheating method for maintaining texture.

Prep Time: 20
Cook Time: 35
Category: Dinner Ideas
Method: Baking
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 387 calories
Sugar: 2g
Sodium: 648mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 22g
Cholesterol: 198mg