Quick Shrimp Grilled Cheese (Print)

Garlic butter shrimp layered with melted cheeses on toasted sourdough bread for a rich flavor.

# Ingredients:

→ Shrimp

01 - 7 oz raw shrimp, peeled and deveined
02 - 1 tablespoon unsalted butter
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - Pinch of salt and black pepper

→ Sandwich

06 - 4 slices sourdough bread
07 - 2 tablespoons unsalted butter, softened
08 - 3.5 oz mozzarella cheese, shredded
09 - 3.5 oz sharp cheddar cheese, shredded
10 - 1 tablespoon mayonnaise (optional)

# Directions:

01 - In a skillet over medium heat, melt 1 tablespoon butter. Add minced garlic and sauté for 30 seconds until fragrant. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and fully cooked. Stir in chopped parsley, then remove from heat and set aside.
02 - Butter one side of each bread slice. Place two slices buttered side down on a clean surface. Layer half the mozzarella and cheddar cheeses over the bread, distribute the cooked garlic shrimp evenly, then top with remaining cheese. Cover with the other bread slices, buttered side up.
03 - Heat a large non-stick skillet or griddle over medium-low heat. Optionally spread a thin layer of mayonnaise on the outside of the bread for extra crispiness. Place sandwiches in the skillet and cook for 3–4 minutes per side, pressing gently, until golden brown and the cheese has melted completely.
04 - Remove sandwiches from skillet and let rest for 1 minute. Slice in half and serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent hours cooking when really it's done in 25 minutes flat.
  • Garlic butter shrimp in a grilled cheese is the kind of indulgent move that feels fancy but costs less than ordering takeout.
02 -
  • Don't skip the medium-low heat; I learned the hard way that medium burns the bread before the cheese inside even thinks about melting.
  • Pat the shrimp dry after cooking—excess moisture is the enemy of a crispy sandwich, and it'll steam the bread instead.
03 -
  • Use frozen shrimp if that's what you have; they're often fresher than what sits in the case, and they'll cook beautifully as long as you thaw them first.
  • The mayonnaise trick for crispiness works because it has a higher burn point than butter alone—thin layer, medium-low heat, and you'll get a crust that shatters.
Back