This Florida Shrimp Pie is a rich and creamy casserole layered with tender shrimp, savory celery and onion, and a flavorful cheese-sauce blend, all topped with crispy breadcrumbs. It delivers coastal comfort in every bite—a seafood-forward twist on classic casseroles.

Why You’ll Love This Recipe

I love how this pie brings bold Gulf-coast flavors to one satisfying dish. The creamy shrimp filling is comforting without being heavy, and the breadcrumb topping adds a welcome crisp. It’s easy to assemble, bakes in a single dish, and feels special enough for a family dinner or gathering. Everything comes together seamlessly, yet tastes like I spent hours on it.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp, peeled, deveined, and chopped
Butter
Olive oil
Onion, finely chopped
Celery, finely chopped
Garlic, minced
All-purpose flour
Milk (or half-and-half)
Chicken or seafood broth
Shredded cheese (cheddar or Monterey Jack)
Cream cheese (optional, for extra richness)
Hot sauce or Cajun seasoning
Salt and pepper
Fresh parsley, chopped
Breadcrumbs (plain or panko)
Grated Parmesan cheese

directions

Preheat the oven to 180 °C (350 °F). Grease a pie dish or small casserole.
In a skillet, heat butter and olive oil over medium. Sauté onion and celery until softened, about 5 minutes. Add garlic and cook 1 more minute.
Stir in flour to coat the vegetables and cook a minute. Slowly whisk in milk and broth until smooth and slightly thickened.
Lower heat and stir in shredded cheese (and cream cheese, if using) until melted. Season with salt, pepper, hot sauce or Cajun seasoning, and mix in chopped parsley.
Fold in shrimp until coated in sauce. Pour mixture into prepared dish.
In a small bowl, combine breadcrumbs and Parmesan; sprinkle evenly over the top.
Bake uncovered for about 25–30 minutes, until bubbly and the topping is golden-brown. Let it rest 5 minutes before serving.

Servings and timing

This pie serves 4–6 people.

Preparation time: about 15 minutes
Bake time: approximately 25–30 minutes
Rest time: 5 minutes
Total time: roughly 45–50 minutes

Variations

Spicy version: Add chopped jalapeño or cayenne pepper to the filling for more heat.
Cheese swap: I’ve used Gruyère, pepper jack, or smoked cheddar to change the flavor profile.
Herb twist: Fold in chopped dill or tarragon for a fresh-herb lift.
Seafood mix: I sometimes add crab meat or scallops for a mixed seafood bake.

storage/reheating

Storage: I refrigerate leftovers in an airtight container for up to 3 days.
Freezing: You can freeze the unbaked pie, tightly wrapped, for up to 1 month. Bake from frozen—add about 10 minutes to cooking time.
Reheating: I reheat in the oven at 160 °C (325 °F) for about 15 minutes until warmed and the topping regains crispness. Microwaving works but softens the crust.

FAQs

What size shrimp should I use?

I prefer medium to large shrimp (31–40 count) for hearty texture and bite.

Can I prepare the filling ahead?

Absolutely—I’ll make the filling a day ahead, keep it chilled, and bake it just before serving.

Can I make this dairy-free?

Yes—I substitute plant-based milk and cheese, and use a vegan butter alternative with good results.

What sides pair well with this shrimp pie?

I like serving it with a crisp salad, steamed green beans, or crusty bread to soak up every drop.

How do I prevent the crust from burning?

If the topping browns too quickly, I cover the pie loosely with foil and finish baking.

Conclusion

Florida Shrimp Pie is one of my favorite coastal-style comforts—creamy, lightly spiced, and topped with golden crunch. It’s perfect for casual dinners, coastal gatherings, or any time I want a seafood dish that feels both homey and special. I hope making and savoring this creamy classic brings you as much joy as it does me!