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Step-by-Step Instructions
1. Make the Base
Place your unbaked pie shell on a baking sheet. Chill in the freezer a few minutes to avoid sogginess.
2. Prepare Shrimp & Veggies
Melt butter in skillet → sauté onion, pepper, celery, garlic until soft and fragrant (about 5 minutes). Add shrimp, cook just until pink, then drain off excess liquid.
3. Mix the Custard
Whisk mayonnaise + milk until smooth. Beat in eggs, lemon juice, Worcestershire, salt, pepper, cayenne.
4. Assemble
Spread shrimp and veggies evenly in pastry shell. Pour custard over top.
5. Add Cheese
Sprinkle shredded Cheddar all over—the bubbling golden top is the best part!
6. Bake
Bake at 425°F for 30–35 minutes, until filling is set and cheese is golden brown. Rest at least 10 minutes before slicing.
Serving Suggestions
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Pair with a crisp green salad and a citrusy white wine.
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For brunch, serve alongside roasted potatoes and fresh fruit.
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Keep hot sauce and lemon wedges at the table for extra brightness.
Tips for the Perfect Shrimp Cheddar Pie
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Drain well: Excess liquid is the enemy of a flaky crust.
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Shred your own cheese: Pre-shredded doesn’t melt as beautifully.
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Use fresh shrimp when possible—it makes all the difference.
Storage Instructions
Cool completely → store slices in an airtight container in the fridge for up to 3 days.
Reheat in a low oven (300°F) to revive the crust’s crispness.
FAQs
Can I use frozen shrimp?
Yes! Thaw, drain, and pat dry thoroughly before cooking.
How do I prevent a soggy crust?
Bake on a preheated sheet pan and ensure veggies are well drained.
Can I make this ahead?
Absolutely. Bake, cool, and reheat when ready to serve.
What other cheeses work?
Pepper Jack for spice, Monterey Jack for creaminess, or a Gouda blend.
A Slice of Florida Tradition
This pie has roots in vintage shrimp casseroles common across the Southern coast. It’s like a coastal quiche but with that unmistakable Florida twist—fresh Gulf shrimp, zesty seasonings, and a nod to sunshine hospitality.
Every time I make it, I think of my grandma’s kitchen in Jacksonville, the salty ocean breeze, and a house filled with laughter. That’s what food is all about.
