Add onions, celery, and bell pepper. Cook for 4–5 minutes until soft.
Add garlic, Old Bay, paprika, and cayenne (if using). Stir until fragrant.
Stir in the chopped raw shrimp. Cook for 2–3 minutes until pink.
Sprinkle in flour and stir to coat evenly.
Slowly pour in milk and cream, stirring constantly. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened.
Add lemon zest, lemon juice, and season with salt and pepper. Remove from heat and let cool slightly.
Step 3: Mix the Egg and Cheese Base
In a large bowl, whisk eggs with mayonnaise (or sour cream).
Stir in shredded cheeses, parsley, and green onions.
Fold in the slightly cooled shrimp mixture. Mix until fully combined.
Step 4: Assemble and Bake the Pie
Pour the shrimp mixture into the pre-baked pie crust, smoothing out the top.
Bake at 350°F (175°C) for 35–45 minutes, or until the center is set and top is golden.
Let cool 10–15 minutes before slicing.
Serving Suggestions
Florida Shrimp Pie is best served warm or at room temperature. It pairs beautifully with light, crisp sides or Southern staples:
Citrus-dressed arugula salad
Sautéed green beans or collard greens
Southern coleslaw with vinegar dressing
Cornbread muffins or buttermilk biscuits
Sweet tea or white wine (e.g., Sauvignon Blanc)
For brunch or a light lunch, serve with a mimosa and fruit salad for a bright and complete meal.
Nutritional Information (Per Slice, based on 8 servings)
Nutrient Approximate Amount
Calories 420 kcal
Protein 28 g
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