Pin I stumbled onto this combination purely by accident one rainy Tuesday when I had leftover garlic butter shrimp and suddenly craved grilled cheese. The shrimp sizzled back to life in the pan, their buttery aroma filling the kitchen, and I thought, why not? Layering them between melted cheddar and mozzarella felt like I was getting away with something delicious. The first bite—cheese stretching, shrimp tender, sourdough golden—made me laugh at how such a simple idea became something I'd never stop making.
My partner walked into the kitchen as I was pressing the sandwich down in the skillet, and the smell of buttered bread meeting melting cheese stopped them in their tracks. I handed over the first one before it even cooled, and watching their face shift from curiosity to pure contentment made me realize this wasn't just lunch—it was the kind of dish that gets requested on bad days.
Ingredients
- Raw shrimp, peeled and deveined (200 g): Fresh shrimp are forgiving if you don't overcook them, but frozen work beautifully too—just thaw them first so they cook evenly.
- Unsalted butter (1 tablespoon for shrimp, 2 tablespoons for bread): Butter is doing all the flavor work here, so use the good kind and don't skimp.
- Garlic, minced (2 cloves): Fresh garlic matters more than you'd think—mincing it releases all those oils that make the shrimp sing.
- Fresh parsley, chopped (1 tablespoon): It's not just green color; it's a fresh brightness that cuts through the richness.
- Salt and black pepper: Season boldly at every step; timid seasoning makes the whole thing taste flat.
- Sourdough bread (4 slices): Sourdough's tang plays against the sweetness of shrimp in a way white bread never will, and its crust gets crispier.
- Mozzarella cheese, shredded (100 g): Mozzarella melts smoothly and stretches beautifully; it's the workhorse of this sandwich.
- Sharp cheddar cheese, shredded (100 g): The sharp version adds a bite that keeps the sandwich interesting instead of one-note.
- Mayonnaise (1 tablespoon, optional): This is a secret weapon—spread it thin on the outside bread instead of inside, and you get an extra-crispy, golden crust.
Instructions
- Build your garlic butter shrimp:
- Melt butter in a skillet over medium heat, let the garlic bloom for 30 seconds until it smells incredible, then add the shrimp. They'll turn pink in just a few minutes—don't walk away, because the line between perfectly cooked and rubbery is thin. Toss in the parsley at the end and set everything aside to cool slightly.
- Layer the sandwich like you mean it:
- Spread softened butter on one side of each bread slice, then place two slices buttered-side-down on your work surface. Pile on half your cheese mix, scatter the shrimp across in an even layer, then top with the rest of the cheese and your second bread slice, buttered-side-up.
- Get the pan ready and grill:
- Heat your skillet or griddle over medium-low heat—medium-low is key because you want the inside to melt while the outside browns gently. If you're using mayo for extra crispiness, spread a thin layer on the outside of the bread right before it hits the pan. Cook for 3 to 4 minutes per side, pressing gently with your spatula, until the bread is golden and the cheese has surrendered to heat.
- Rest and serve:
- Let the sandwich sit for a minute—this sounds fussy but it lets the cheese set just enough so it doesn't pour out when you slice it. Cut diagonally, because that's how you know you care.
Pin There's something about watching someone taste this for the first time that never gets old. They expect a grilled cheese and get shrimp instead, and for just a second you see the connection click—luxury doesn't have to be complicated. This sandwich became my answer to the question "what should we make for dinner?" on nights when we wanted to feel a little special without the effort.
Why This Works
Shrimp and butter are a timeless pairing that cooks already know by heart, but most people haven't thought to wrap that magic in melted cheese and toasted bread. The sourdough's slight tang and sturdy crust hold everything together without falling apart or turning soggy. Mozzarella gives you melt and stretch, while sharp cheddar keeps your palate interested—together they're better than either alone.
Flavor Swaps That Work
If you want to drift away from the original, swap the parsley for chives or fresh basil to change the whole mood. A pinch of chili flakes transforms this from elegant to slightly spicy-sexy. For cheese, Gruyère and fontina are a richer alternative if you're feeling indulgent, though they cost more and need watching so they don't brown too fast.
Pairing and Serving
This sandwich doesn't need much beside it—maybe a crisp salad if you want vegetables to show up, or nothing at all if you're honest. A cold Sauvignon Blanc or a light lager makes sense if you're drinking, because you want something that refreshes instead of fights the richness on your plate. It's best eaten immediately while the cheese is still stretchy and the bread still has give.
- Cut it diagonally—it tastes better, I'm not explaining why.
- Have napkins ready; melted cheese is enthusiastic.
- Make two if you're cooking for anyone else, because they'll want their own.
Pin This is the kind of dish that reminds you why you cook in the first place—something fast and honest that tastes like you tried. Make it when you want to surprise yourself or someone else.
Recipe Questions
- → What type of cheese works best for this dish?
A blend of mozzarella and sharp cheddar creates a perfect balance of creaminess and sharp flavor. You can also try Gruyère or fontina for a richer taste.
- → How do I ensure the shrimp stays tender?
Cook shrimp over medium heat for 2–3 minutes per side until they turn pink, avoiding overcooking to maintain tenderness.
- → Can I substitute the bread used in this dish?
Yes, sourdough provides a nice crunch, but you can use other sturdy breads like ciabatta or country white bread.
- → Is it necessary to use butter on the bread?
Butter on the bread helps achieve a golden, crispy crust when grilled, enhancing overall flavor and texture.
- → How can I add a spicy kick to this preparation?
Sprinkle a pinch of chili flakes into the garlic butter shrimp or add hot sauce to the sandwich before grilling.