Creamy Florida Shrimp Pie Recipe – Southern Coastal Comfort Food

I still remember the first time I made Creamy Florida Shrimp Pie in my tiny kitchen, barefoot, windows open, salt air sneaking in like it owned the place. I didn’t plan for it to become a thing. But one bite later? Yeah… this pie earned permanent rotation status.

If you love rich seafood comfort food, flaky crusts, and recipes that feel like a warm hug from the Gulf Coast, you’re in the right place. This isn’t fancy-restaurant food. This is real-deal Florida cooking—creamy, shrimp-packed, and slightly indulgent in the best way possible.

Ever had a recipe that makes people stop mid-bite and go, “Wait… what IS this?” That’s this pie. Every. Single. Time.

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Why Creamy Florida Shrimp Pie Just Works (Like, Really Works)

I’ve cooked shrimp a hundred different ways—grilled, fried, tossed in pasta, stuffed into tacos. But baking shrimp into a creamy pie? That’s where the magic happens.

What Makes This Pie Different

This recipe nails a few things the top coastal recipes always emphasize:

• Fresh shrimp flavor stays front and center
• Creamy filling without turning soupy
• Savory depth from simple Southern ingredients
• A flaky crust that actually holds together

IMO, most shrimp pies fail because people rush the filling. Slow it down, let flavors mingle, and suddenly you’re eating something that feels… special.

And yes, this recipe tastes even better the next day. FYI 🙂

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Choosing the Right Shrimp (Don’t Skip This Part)

Let me be blunt—shrimp quality makes or breaks this dish.

My Shrimp Rules (Learned the Hard Way)

I always use:

• Raw shrimp, never pre-cooked
• Medium to large size (21–25 count)
• Wild-caught if possible

Frozen shrimp works great too, as long as you thaw it properly. I run cold water over them, pat them dry, and remove every last shell and vein. Nobody wants a surprise crunch. Ever.

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The Creamy Filling: Where the Real Flavor Lives

This filling didn’t come together on the first try. Or the second. Or the third. I tweaked it after every bake until it hit that perfect balance between luxurious and not-too-heavy.

Flavor Builders I Never Skip

Here’s what gives this pie its soul:

• Butter and sautéed onions for sweetness
• Garlic (because duh)
• Heavy cream + eggs for structure
• Sharp cheddar for a salty kick
• Old Bay seasoning—a coastal classic

That seasoning alone makes the kitchen smell like a dockside café at sunset. Tell me that doesn’t sound amazing.

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The Crust Debate: Homemade vs Store-Bought

Let’s talk crust honesty for a second.

I can make homemade pie crust. I just don’t always want to. And you know what? A good-quality store-bought crust works beautifully here.

When I feel fancy, I make my own. When I don’t? I grab a refrigerated crust and move on with my life.

My Go-To Baking Tools

This pie bakes best in a solid dish. I swear by my ceramic pie pan from Amazon—even heat, zero soggy bottoms. I use this one:
👉 https://amzn.to/49Ty4bf

For sautéing, I always reach for my Lodge 10.25” Cast Iron Skillet (also from Amazon):
👉 https://amzn.to/4r2oZTr

That skillet? Worth every penny.

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Step-by-Step: How I Make Creamy Florida Shrimp Pie

Step 1: Prep the Shrimp

I chop the shrimp into bite-sized pieces and lightly season them with salt and pepper. Nothing fancy yet.

Step 2: Build the Flavor Base

I melt butter in my skillet, then sauté onions until soft and golden. Garlic goes in last—about 30 seconds. Burned garlic ruins lives.

Step 3: Add Shrimp

I toss the shrimp in and cook just until pink. No overcooking. They finish baking later.

Step 4: Mix the Creamy Filling

In a bowl, I whisk:

• Eggs
• Heavy cream
• Shredded cheddar
• Old Bay
• A pinch of cayenne

Then I fold in the shrimp mixture like I actually care about it. Which I do.

Step 5: Assemble

I pour everything into the crust, smooth the top, and sprinkle extra cheese because… obviously.

Step 6: Bake

Into the oven it goes until the center sets and the top turns golden. The smell alone will test your patience.

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Tips & Tricks I Learned the Messy Way

Prevent a Soggy Bottom

Blind bake the crust for 8–10 minutes. Trust me.

Don’t Overload the Pie

Too much shrimp = watery filling. Balance matters.

Let It Rest

I wait at least 15 minutes before slicing. This pie needs a breather.

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How I Serve It (And What Goes With It)

I usually serve this pie with:

• A simple arugula salad
• Lemon wedges
• Maybe a glass of white wine if it’s been that kind of day 🙂

Leftovers reheat beautifully. I’ve eaten this cold straight from the fridge. No shame.

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Why This Recipe Stands Out (Compared to Others)

After reading tons of shrimp pie recipes, here’s what most miss:

• They under-season
• They overcook shrimp
• They drown the filling in cream

This version stays balanced, bold, and satisfying. It tastes like Florida—not like cafeteria seafood casserole.