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Florida Shrimp Pie Delights

Florida Shrimp Pie Delights

A golden, buttery crust filled with succulent Gulf shrimp, sweet peppers, and creamy cheese, brightened with lemon and a touch of Old Bay—classic Florida comfort in every slice.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 each 9-inch pie crust store-bought or homemade
  • 1 lb large shrimp, peeled and deveined, chopped fresh or thawed
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup yellow onion, diced
  • 0.5 cup celery, diced
  • 0.5 cup red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp Old Bay seasoning
  • 0.5 tsp smoked paprika
  • 0.75 tsp kosher salt to taste
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper optional, for heat
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 0.25 cup scallions, thinly sliced
  • 4 oz cream cheese, softened
  • 0.5 cup mayonnaise
  • 2 each large eggs room temperature
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped
  • 0.75 cup Ritz cracker crumbs for topping
  • 2 tbsp unsalted butter, melted for topping
  • 1 tsp hot sauce optional

Instructions

Preparation Steps

  • Preheat oven to 375°F. Line the pie crust with parchment, fill with pie weights, and blind bake for 10 minutes. Remove weights and let cool slightly.
  • Heat butter and olive oil in a large skillet over medium heat. Add onion, celery, and red bell pepper; cook until softened, about 5 to 6 minutes. Stir in garlic and cook 0.5 minute.
  • Add chopped shrimp, Old Bay, smoked paprika, salt, black pepper, and cayenne. Cook, stirring, until shrimp just turn pink, about 2 to 3 minutes. Remove from heat and stir in lemon zest, lemon juice, and scallions. Cool 5 minutes.
  • In a large bowl, whisk cream cheese and mayonnaise until smooth. Whisk in eggs until fully combined, then fold in cheddar cheese and parsley. Gently fold in the cooled shrimp mixture.
  • Pour filling into the par-baked crust and smooth the top.
  • In a small bowl, mix cracker crumbs with melted butter. Sprinkle evenly over the pie.
  • Bake at 375°F until the center is set and the top is golden, about 25 to 30 minutes. If the crust browns too quickly, shield edges with foil.
  • Cool for 10 minutes before slicing. Drizzle with hot sauce if desired and serve with lemon wedges.

Notes

For a lighter pie, swap half the mayonnaise with Greek yogurt. Use Key lime zest for a true Florida twist. Leftovers keep up to 2 days refrigerated; reheat at 325°F until warmed through.