Mediterranean Florida Shrimp Pie

Table of Contents

This Mediterranean Florida Shrimp Pie is a delicious fusion of coastal and Mediterranean flavors. Featuring sweet, succulent Florida shrimp, sun-dried tomatoes, feta cheese, Kalamata olives, and fresh herbs all baked into a savory, golden pie crust, it’s the perfect dish for brunch, lunch, or a light dinner. This recipe brings together the bright flavors of the Mediterranean with a Floridian seafood twist — comforting, colorful, and crowd-pleasing.

Time:

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 6–8

Ingredients:

For the Pie:

1 pre-made 9-inch pie crust (or homemade if preferred)

1 lb Florida shrimp, peeled, deveined, and chopped

1 tbsp olive oil

1/2 cup red onion, finely diced

2 garlic cloves, minced

1/2 cup sun-dried tomatoes (in oil), chopped

1/2 cup pitted Kalamata olives, sliced

1/2 cup crumbled feta cheese

1/2 cup shredded mozzarella (optional for extra creaminess)

2 tbsp chopped fresh parsley

1 tbsp chopped fresh oregano (or 1 tsp dried)

4 large eggs

1/2 cup whole milk or half-and-half

Salt and black pepper, to taste

Pinch of crushed red pepper flakes (optional)

Instructions:

Preheat & Prep Crust:

Preheat your oven to 375°F (190°C).

Place the pie crust into a 9-inch pie dish. Prick the bottom with a fork and pre-bake for 7–8 minutes. Remove and set aside.

Cook Shrimp Mixture:

In a skillet, heat olive oil over medium heat. Add diced onion and sauté for 2–3 minutes until softened.

Add garlic and cook for 30 seconds.

Stir in chopped shrimp and cook for 2–3 minutes until just pink and opaque.

Remove from heat and let cool slightly.

Combine Filling:

In a large bowl, whisk together the eggs, milk, parsley, oregano, salt, pepper, and red pepper flakes.

Stir in the shrimp mixture, sun-dried tomatoes, olives, feta, and mozzarella (if using).

Assemble the Pie:

Pour the filling into the pre-baked crust.

Use a spatula to evenly spread the shrimp and vegetables.

Bake:

Bake at 375°F (190°C) for 30–35 minutes, or until the center is set and the top is lightly golden.

Let rest for 5–10 minutes before slicing.

Serving Suggestions:

Serve warm or at room temperature with a side of mixed greens or cucumber-tomato salad.

Great with a drizzle of tzatziki or a squeeze of lemon over each slice.

Tips & Variations

Cheese Options:

Swap or mix feta with goat cheese or ricotta for a milder, creamier flavor.

Add Parmesan on top before baking for a salty, golden crust.

Egg Mixture Enhancements:

Add a tablespoon of Greek yogurt or cream cheese to the egg mixture for added richness.

For a lighter version, use 3 whole eggs + 2 egg whites and low-fat milk.

Herb Swaps:

Don’t have oregano or parsley? Try fresh basil, thyme, or a mix of Italian herbs.

A sprinkle of mint pairs beautifully with shrimp and feta for a brighter Mediterranean note.

Vegetable Add-ins:

Bulk it up with chopped spinach, artichoke hearts, zucchini, or roasted red peppers.

Sauté extra veggies with the shrimp to keep moisture levels balanced.

Crust Options:

Use a whole wheat, phyllo dough, or gluten-free crust as needed.

Skip the crust altogether for a crustless quiche-style bake — just grease the pie dish well and bake the filling on its own.

Shrimp Substitutes:

Try with lump crab meat, smoked salmon, or even grilled chicken for different proteins.

For a vegetarian version, omit shrimp and add chickpeas or white beans.

Make-Ahead & Storage:

Assemble the pie up to 1 day in advance and refrigerate before baking.

Leftovers store well in the fridge for up to 3 days and reheat beautifully in the oven or microwave.

Freeze baked slices individually for a ready-to-go lunch or dinner option.

Add a Kick:

Mix in chopped pepperoncini, banana peppers, or a few dashes of hot sauce for extra heat.

Q&A

Q: Can I use pre-cooked shrimp?

A: Yes — just chop it and add it directly to the filling. Reduce the sauté time to avoid overcooking the shrimp.

Q: Can I make this pie crustless?

A: Absolutely. Just grease your pie dish well and pour the filling directly in. It bakes like a frittata or crustless quiche.

Q: How do I know when the pie is done?

A: The center should be set (not jiggly) and a toothpick inserted in the middle should come out clean. The top should be lightly golden.

Q: Can this be served cold or at room temperature?

A: Yes! It’s delicious warm, at room temperature, or even chilled — great for brunches and make-ahead meals.

Q: What side dishes go well with this pie?