Tender shrimp, creamy chive-and-onion cream cheese, and melty pepper Jack cheese baked into a golden pie crust. The ultimate coastal comfort food!
Let me take you back to last summer when we packed up the car, drove down to Florida, and swore we’d only eat “light” seafood all week. You know, grilled fish, fresh salads… the usual. Fast forward to day three—sweltering heat, my hair in a frizz-fest, and I’m hangry. We stumbled upon this cozy little diner in Key West, and there it was on the chalkboard menu: Florida Shrimp Pie. I wasn’t even sure what that meant, but it had shrimp in it, and at that point, they could’ve served it on a flip-flop and I’d have tried it.
One bite? Total game-changer. It was creamy, cheesy, and had this little spicy zip from the pepper Jack cheese. I had to recreate it. I’m telling you, this recipe has become a regular on our table ever since—usually when I’m missing the beach or just want something that feels a little special (but is secretly super easy).
Why You’ll Love This Florida Shrimp Pie Recipe?
Okay, first things first. This isn’t your typical pot pie situation. It’s light but rich, simple but feels fancy, and most importantly… it’s easy to make. I mean it. You won’t be elbow-deep in pie dough or fighting with shrimp tails at midnight.
Here’s why it’s become a favorite in my house:
- Fast but Impressive: It looks fancy but comes together in about an hour, start to finish.
- Creamy & Cheesy Goodness: That chive-and-onion cream cheese does all the flavor work for you. No need for a million spices.
- Tender, Juicy Shrimp: I chop ‘em small so you get shrimp in every bite. There’s nothing sadder than a shrimp pie with only one lonely shrimp in the middle. (I’ve been there.)
- Versatile: Brunch? Yup. Dinner? Absolutely. Appetizer? Sure, why not? It’s the pie that works overtime.
Ingredient Notes:
You don’t need a whole boatload of ingredients here—just a few good ones that know how to work together.
Here’s the line-up:
- Pie Crust: I use Pillsbury™ Deep Dish Pie Crusts because I’m all about keeping things simple. You could totally make your own, but why stress?
- Chive-and-Onion Cream Cheese: This is the magic. Don’t skip it or sub plain cream cheese unless you’re ready to add extra herbs on your own.
- Eggs: These keep everything together, and honestly, they make the filling so smooth.
- Shrimp: I go for frozen, cooked, peeled, and deveined shrimp. Just make sure they’re chopped up well—no big chunks here.
- Pepper Jack Cheese: Just the right amount of kick. If you’re spice-averse or cooking for kids, swap it for Monterey Jack or even mozzarella.
How To Make Florida Shrimp Pie?
I promise this is easier than you think. You ready?
Step 1: Preheat and Prep
First, get your oven going at 375°F. Toss a cookie sheet on the middle rack while it heats up—that helps keep the crust crispy (trust me, it works). Thaw your pie crust on the counter for about 10-20 minutes. Once thawed, grab a fork and poke holes in the bottom and sides. This keeps it from puffing up like an inflatable pool toy. Bake it for about 10 minutes until it’s just barely golden.
Step 2: Make That Filling
In a bowl, beat the chive-and-onion cream cheese until it’s smooth—no lumps allowed. Then, crack in those eggs one by one. Give it a good mix after each egg so everything’s blended nicely. Stir in your chopped shrimp and shredded cheese. I usually give it a quick taste (yes, I know, raw egg… rebel), but you do you.
Step 3: Fill It Up and Bake
Want To Save This Recipe?
Pour the filling into your pre-baked crust. Try not to overfill, but if you do, hey, it happens. Pop the pie on that hot cookie sheet and bake for 30-35 minutes until the center is set and the top looks golden and slightly puffed.
Step 4: Cool… If You Can Wait
Let it sit for about 15 minutes after baking. I know, it’s tough, but it slices way better if you give it time. And bonus—you won’t burn your tongue like I did the first time I made it (lesson learned).
Storage Options:
This pie keeps well in the fridge for up to three days. Cover it tightly and reheat slices in the oven or microwave. I like the oven better—crispier crust! I wouldn’t freeze it though. Cream cheese fillings can get weird after freezing, and nobody wants weird pie.
Variations and Substitutions:
- Switch the Protein: Swap shrimp for crab meat or cooked chicken.
- Change the Cheese: No Pepper Jack? Use Monterey Jack or mozzarella. You could even go wild and try feta (haven’t done it, but why not?).
- Gluten-Free: Use a gluten-free pie crust! Easy.
- Add Veggies: A little spinach or diced bell pepper wouldn’t hurt. I toss in chopped green onions sometimes for extra zip.
What to Serve with Florida Shrimp Pie?
This pie’s pretty rich, so pair it with something light and fresh.
- Simple Salad with lemon vinaigrette (bonus points for adding avocado)
- Steamed Green Beans or asparagus
- A Chilled Glass of White Wine (Sauvignon Blanc is my favorite here)
Frequently Asked Questions:
Can I use fresh shrimp instead of frozen?
Absolutely! Just make sure they’re cooked and chopped up before adding them to the filling.
Is this spicy?
Not really! The Pepper Jack gives a gentle warmth, but it’s not hot. Swap it for a milder cheese if you want.
Can I make this ahead of time?
Totally. Bake it earlier in the day and warm it back up before serving. It reheats like a dream.
So there it is—my favorite Florida Shrimp Pie. Creamy, cheesy, loaded with shrimp, and wrapped up in a flaky crust. It’s like a little slice of vacation on your plate.
If you give it a go, drop me a comment or shoot me a message. I love hearing how these recipes turn out in your kitchen (especially if you have funny “oops” stories… those are the best). Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Florida Shrimp Pie
Ingredients
- 1 frozen deep-dish pie crust from a 12 oz package, 2-count Pillsbury™ Deep Dish Pie Crusts
- ½ cup chive-and-onion cream cheese spread from an 8 oz container
- 4 large eggs
- 12 oz frozen cooked medium shrimp thawed, deveined, peeled, and coarsely chopped (tails removed)
- ½ cup shredded pepper Jack cheese approximately 2 oz
Instructions
Prepare the Oven and Pie Crust
- Position a cookie sheet on the center rack of the oven. Preheat the oven to 375°F (190°C). Remove one pie crust from the package and allow it to thaw at room temperature for approximately 10 to 20 minutes. Using a fork, prick the bottom and sides of the pie crust thoroughly to prevent air pockets from forming during baking. Place the crust on the preheated cookie sheet and bake for 9 to 11 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
Prepare the Filling
- In a medium mixing bowl, use a whisk or electric hand mixer to beat the chive-and-onion cream cheese until smooth and creamy. Add the eggs, one at a time, beating thoroughly after each addition to ensure a homogenous mixture. Fold in the coarsely chopped shrimp and shredded pepper Jack cheese until all ingredients are evenly combined.
Assemble the Pie
- Pour the prepared filling into the pre-baked pie crust, spreading it evenly to ensure uniform baking.
Bake the Pie
- Place the assembled pie on the cookie sheet and return it to the oven. Bake at 375°F (190°C) for 30 to 35 minutes, or until the filling is set in the center and the top is lightly browned.
Cool and Serve
- Once baked, remove the pie from the oven and allow it to rest at room temperature for 15 minutes before slicing. This resting period allows the filling to firm up for cleaner cuts. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
