This Florida Shrimp Pie is a creamy, savory delight featuring tender shrimp and melted pepper jack cheese nestled in a flaky pie crust—a crowd-pleasing dish perfect for a light supper or upscale appetizer.

Why You’ll Love This Recipe

I love how simple yet elegant this pie feels. With just five main ingredients, I get big flavor and coastal flair. The creamy, tangy filling shines with the sweetness of shrimp and a hint of spice from pepper jack cheese. It’s versatile too—I serve it as a dinner centerpiece or slice it into bite-sized wedges for entertaining.

ingredients

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

1 frozen deep-dish pie crust (12 oz package)
½ cup chive-and-onion cream cheese spread
4 large eggs
12 oz cooked, peeled, deveined medium shrimp (thawed, drained, and roughly chopped)
½ cup shredded pepper jack cheese

directions

I preheat the oven to 375°F and place a cookie sheet on the middle rack.
I let the pie crust thaw for 10–20 minutes, then prick the bottom and sides with a fork.
I bake the crust on the cookie sheet for 9–11 minutes until lightly golden, then remove and let it cool slightly.
In a medium bowl, I beat the cream cheese until smooth, then add eggs one at a time until the mixture is silky.
I gently fold in the chopped shrimp and shredded pepper jack cheese.
I pour the filling into the par-baked crust and bake for 30–35 minutes, or until the center is set and edges turn golden.
I let the pie rest for 15 minutes before slicing—it helps the filling set and makes cutting neater.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 35 minutes
Rest time: 15 minutes
Total time: About 1 hour 10 minutes

Variations

I sometimes swap pepper jack for cheddar, Swiss, or Gouda.
Instead of shrimp, I use crab, lobster, chicken, or even sautéed vegetables.
I add diced bell pepper, green onions, or a pinch of Old Bay seasoning for extra flavor.
A gluten-free crust or puff pastry works just as well.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I want to freeze it, I wrap individual slices tightly and keep them frozen for up to 2 months. To reheat, I prefer using a 350°F oven for 10–15 minutes to keep the crust crisp, though the microwave works in a pinch.

FAQs

Can I use fresh instead of frozen shrimp?

Yes—I’ve used fresh shrimp, chopped and briefly cooked. I just make sure they’re cooled and drained well before mixing them in.

Do I need to prebake the crust?

Absolutely. Prebaking prevents a soggy bottom and gives me that crisp, golden texture I want.

Can I make it ahead?

Yes. I often prep the filling the night before and store it in the fridge, then assemble and bake the pie when I’m ready to serve.

What if I don’t like spicy pepper jack?

No problem. I swap it for milder cheeses like cheddar, mozzarella, or Gruyère, depending on what I have on hand.

How do I know when it's done?

The pie is ready when the center is just set and the edges are golden. I check that it no longer jiggles in the middle and feels firm to the touch.

Conclusion

Florida Shrimp Pie is one of my favorite easy-yet-impressive dishes. With a buttery crust, creamy filling, and flavorful shrimp, it always impresses guests. Whether I serve it for casual weeknight dinners or as an appetizer at gatherings, it disappears fast. When I want something that tastes fancy but feels effortless, this pie is my go-to.

Florida Shrimp Pie

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Author: Sue
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: American

Print Recipe

Description

A creamy and savory Florida Shrimp Pie featuring tender shrimp, melted pepper jack cheese, and a flaky crust. Perfect for a light dinner or as an upscale appetizer with a coastal flair.

Ingredients

1 frozen deep-dish pie crust (12 oz package)
½ cup chive-and-onion cream cheese spread
4 large eggs
12 oz cooked, peeled, deveined medium shrimp (thawed, drained, and roughly chopped)
½ cup shredded pepper jack cheese

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Instructions

Preheat the oven to 375 °F and place a cookie sheet on the middle rack.
Let the pie crust thaw for 10–20 minutes, then prick the bottom and sides with a fork.
Bake the crust on the cookie sheet for 9–11 minutes until lightly golden, then remove and let cool slightly.
In a medium bowl, beat the cream cheese until smooth, then add eggs one at a time until the mixture is silky.
Gently fold in the chopped shrimp and shredded pepper jack cheese.
Pour the filling into the par-baked crust and bake for 30–35 minutes, or until the center is set and edges turn golden.
Let the pie rest for 15 minutes before slicing.