Quick Shrimp Grilled Cheese

Last Tuesday, I was standing in my kitchen staring at a half-pound of beautiful pink shrimp and a craving for something that felt both indulgent and quick. It hit me suddenly: why not take the warm comfort of a grilled cheese and dress it up with buttery garlic shrimp? The result was so ridiculously good that I've made it three times since, each time tweaking something small. This sandwich sits at that perfect intersection of easy enough for a weeknight dinner and fancy enough to impress someone you're trying to cook for.

I remember making this for my sister on a random Sunday afternoon when she mentioned being tired of the same lunch rotation. She took one bite and actually paused mid-chew, which is the highest compliment anyone can give you. Now whenever she visits, she texts ahead asking if I'm planning to make it, and honestly, that's the moment I knew this recipe had staying power in my regular rotation.

Ingredients

• Raw shrimp, peeled and deveined (200 g / 7 oz): This is your star ingredient, so buy the best quality you can find, and don't stress if frozen—thaw it properly and it's every bit as good as fresh.
• Unsalted butter (1 tablespoon for shrimp, 2 tablespoons softened for bread): Butter is the foundation here, and keeping it unsalted gives you control over the final salt level.
• Garlic, minced (2 cloves): Fresh garlic makes all the difference; jarred garlic will taste flat by comparison and won't give you that beautiful fragrance.
• Fresh parsley, chopped (1 tablespoon): This brightens everything and cuts through the richness just when you need it most.
• Salt and black pepper to taste: Don't skip seasoning the shrimp directly, as it builds flavor in layers.
• Sourdough bread (4 slices): The tang of sourdough holds up beautifully against the shrimp; avoid thin sandwich bread or it'll collapse under the weight.
• Mozzarella cheese, shredded (100 g / 3.5 oz): This provides creaminess and stretch; fresh mozzarella will weep and make the bread soggy, so stick with low-moisture.
• Sharp cheddar cheese, shredded (100 g / 3.5 oz): The sharp variety adds tang and character that mild cheddar simply cannot match.
• Mayonnaise (1 tablespoon, optional): A thin layer on the outside of the bread before grilling creates an impossibly crispy, golden crust.

Instructions

Toast your garlic into golden submission:

Melt butter in a skillet over medium heat, add garlic, and let it sizzle for just 30 seconds—you want it fragrant and just beginning to turn golden, not brown and bitter. This quick blooming unlocks the garlic's sweetness and infuses the butter.

Cook the shrimp to perfect pink:

Add the shrimp to the hot garlic butter, season immediately with salt and pepper, and cook for 2 to 3 minutes per side until they turn from gray to coral pink and feel firm when you poke them. Don't walk away; shrimp cook fast and can toughen in seconds.

Stir in freshness at the end:

Once the shrimp are cooked through, toss in the chopped parsley and remove from heat so it stays bright green.

Build your sandwich with intention:

Butter one side of each bread slice, then lay two slices buttered-side down on your work surface. Layer half your cheese blend evenly across both slices, distribute the warm garlicky shrimp on top, then crown with the remaining cheese and the other bread slices, buttered side up. The cheese on the bottom helps the shrimp stay put.

Grill until gold and gooey:

Heat a non-stick skillet over medium-low heat, optionally spread a thin layer of mayo on the outside of the bread, then place the sandwiches in the pan and press gently with a spatula. Cook for 3 to 4 minutes until the bottom is deep golden brown and you can hear the cheese starting to sizzle, then flip carefully and repeat on the other side.

Rest and serve while hot:

Let the sandwich sit for just 1 minute so the cheese sets slightly, then slice diagonally and serve immediately.

Save

There's a moment right after you flip the sandwich and catch that first whiff of buttery, toasted bread mixing with hot cheese and shrimp that you realize you've created something special. I've stopped trying to eat it at the table because I inevitably end up standing at the counter, utterly transfixed, wondering why this combination isn't on every restaurant menu.

Cheese Choices That Matter

The mozzarella and cheddar pairing is reliable, but I've experimented enough to know what else works beautifully. Gruyère adds a subtle nuttiness that plays wonderfully with the garlic, while fontina brings a buttery richness that makes you feel like you're eating something from a fancy bistro. If you want to go bold, try a blend of sharp cheddar and aged gouda—the smoky notes complement seafood in ways that feel almost unexpected until you taste it. The rule I follow is always include at least one cheese for creaminess and one for flavor complexity; never use two mild cheeses or you'll end up with a texture-only sandwich.

Seasoning Variations That Transform It

The basic recipe is perfect, but I've learned that tiny adjustments shift the entire vibe. A pinch of chili flakes adds warmth without heat, while swapping parsley for fresh basil makes it feel summery and Mediterranean. Sometimes I mince fresh chives instead and add a squeeze of lemon juice to the cooked shrimp for brightness. One evening I was out of fresh herbs entirely, so I whisked a touch of Dijon mustard into the softened butter before spreading it on the bread, and it was oddly sophisticated—the tanginess played against the richness perfectly.

Pairing and Serving Thoughts

This sandwich doesn't need much, but pairing elevates it beyond casual lunch into something you'd serve with pride. A crisp white wine like Sauvignon Blanc cuts through the richness and echoes the briny seafood notes, while a light lager brings cold, refreshing balance. I often serve it alongside a quick arugula salad dressed with lemon and olive oil, or a simple tomato salad if the season allows. On busier nights, a pickle spear and some good potato chips beside the plate feel like abundance without added fuss.

• Serve immediately while the cheese is still molten and the bread is at peak crispiness.
• If you're making two at once, keep the first one warm on a plate while you cook the second, or cook them side by side if your skillet allows.
• Leftovers don't really exist in my house, but if they do, eat them cold the next day—the flavors actually come together beautifully at room temperature.

Save

This sandwich has become my answer to the question "what do you make when you want something that feels special but don't have much time?" It's the kind of dish that reminds you why simple, quality ingredients treated with care are all you ever really need.

Kitchen Q&A

→ How do I cook the shrimp for this dish?

Sauté peeled and deveined shrimp in melted butter with minced garlic, seasoning with salt and pepper until pink and cooked through, about 2-3 minutes per side.

→ What cheeses work best for this sandwich?

A combination of shredded mozzarella and sharp cheddar melts beautifully, offering creamy texture and a sharp flavor contrast.

→ Can I substitute the sourdough bread?

Yes, other sturdy breads like ciabatta or rustic white bread work well, but sourdough provides a perfect balance of tang and crunch.

→ What is the best way to achieve a crispy sandwich exterior?

Butter the bread slices generously before grilling and optionally spread a thin layer of mayonnaise for extra crispness and golden browning.

→ How can I add extra flavor to this dish?

Try swapping parsley for fresh basil or chives, or add a pinch of chili flakes for a spicy kick. A blend of Gruyère and fontina cheeses also enhances richness.