Quick Shrimp Grilled Cheese (View Print Version)

Tender garlic butter shrimp layered with melted cheeses on golden toasted sourdough for a flavorful twist.

# What You'll Need:

→ 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)

# Method:

01 - In a skillet over medium heat, melt 1 tablespoon unsalted butter. Add minced garlic and sauté for 30 seconds until fragrant. Add shrimp, season with salt and pepper, and cook for 2 to 3 minutes per side until pink and opaque. Stir in chopped parsley, then remove from heat and set aside.
02 - Butter one side of each slice of sourdough bread. Place two slices buttered side down on a clean surface. Layer half the mozzarella and cheddar on the bread, distribute the garlic butter shrimp evenly, then add remaining cheese. Top 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 to 4 minutes per side, pressing gently until the bread is golden brown and cheese is fully melted.
04 - Remove sandwiches from skillet and let rest for 1 minute. Slice in half and serve immediately.

# Expert Advice:

01 -
  • It tastes like seafood restaurant indulgence but comes together in under 30 minutes with zero stress.
  • The contrast of buttery, crispy bread against tender shrimp and melting cheese somehow feels like a total flavor reveal every single time.
  • You can make it for one person or scale it instantly, and it never feels like you're making something "lesser" than what you'd order out.
02 -
  • Don't overcrowd the shrimp in the pan—they need space to sear properly; if you have a lot, cook them in batches so they caramelize instead of steam.
  • The bread is your biggest wildcard for texture; thick-cut, sturdy bread stays crispy on the outside while staying soft inside, whereas thin bread gets soggy or burns before the cheese melts.
03 -
  • Use medium-low heat for grilling and be patient; rushing to high heat burns the bread before the cheese inside has time to fully melt.
  • If your shrimp are particularly large, butterfly them before cooking so they cook evenly and form a more cohesive layer in the sandwich.
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