Save There's something about a Tuesday night when you're standing in front of the fridge, slightly hungry and entirely uninspired, that pushes you toward the most delicious mistakes. That's when shrimp grilled cheese entered my life—not from a recipe, but from a moment of inspired improvisation. I had beautiful garlic butter shrimp leftover from dinner, a hunk of sharp cheddar that needed using, and sourdough that was just begging to be toasted. What emerged from that skillet was something between elegance and comfort, crispy and gooey all at once, the kind of dish that makes you wonder why it isn't on every menu.
I made this for my neighbor one rainy afternoon when she'd had a long day at work, and the moment she bit into that first golden corner, her whole face softened. The cheese pulled in thin, glossy strings, and you could taste the garlic in every bite—not aggressive, just gently whispering beneath the richness of the melted dairy and the sweet, tender shrimp. She asked for the recipe before she'd even finished eating, which is always the highest compliment.
Ingredients
- Raw shrimp (200 g, peeled and deveined): Look for shrimp that smell like ocean, not ammonia, and buy them from a fishmonger if you can—the quality difference is real, and they cook so much more tenderly.
- Unsalted butter (3 tablespoons total): This is your foundation for golden bread and aromatic garlic, so don't skip it or substitute it with oil.
- Garlic (2 cloves, minced): Fresh garlic is non-negotiable here; the butter will carry that warm, sweet flavor right into every layer.
- Fresh parsley (1 tablespoon): It sounds simple, but this bright herb cuts through the richness and reminds your palate that shrimp belongs to the sea.
- Sourdough bread (4 slices): The tang and sturdy crumb of sourdough holds up to the weight of cheese and shrimp without falling apart or becoming soggy.
- Mozzarella and sharp cheddar (100 g each): Shred them yourself if time allows—pre-shredded cheese has anti-caking agents that prevent a truly smooth melt.
- Salt and black pepper: Season the shrimp generously; they need it more than you think.
Instructions
- Sauté the shrimp until they blush pink:
- Melt butter in a skillet over medium heat and let the minced garlic bloom for just 30 seconds—you want it fragrant, not browned. Add shrimp with a pinch of salt and pepper, and cook 2 to 3 minutes per side until they curl and turn that beautiful coral pink. Finish with parsley and set aside.
- Build your sandwich with intention:
- Butter one side of each bread slice. Lay two slices buttered-side-down on your work surface, then scatter half your cheese blend over the bread—don't be shy, this is where the luxury lives. Distribute the garlic shrimp evenly, top with the remaining cheese, and crown it with the other bread slices, buttered-side-up.
- Grill until the exterior is golden and the heart is molten:
- Heat a large skillet or griddle over medium-low heat. If you want extra crispiness, spread a whisper-thin layer of mayo on the outside of the bread. Place the sandwiches in the pan and cook 3 to 4 minutes per side, pressing gently with your spatula, until the bread is deeply golden and you can feel the cheese giving when you press. Let them rest for a minute before slicing.
Save This sandwich sits in that beautiful space where it's fancy enough to feel like a treat, but easy enough that you can make it on a regular Tuesday without thinking twice. It's the kind of dish that reminds you that sometimes the best meals come from saying yes to what sounds good in the moment.
The Cheese Question
The mozzarella gives you that pull and stretch, that almost melted-cream texture that makes every bite feel luxurious. The sharp cheddar brings backbone and flavor—it's what keeps this from tasting one-dimensional. Together, they're better than either alone. If you want to venture further, try a blend of Gruyère and fontina for something richer and more complex, though I'll admit I keep coming back to this classic pairing.
Why Garlic Butter Shrimp Works Here
Shrimp is delicate enough to not overpower the cheese, but flavorful enough to make the sandwich feel complete and substantive. The garlic butter clings to each piece, creating pockets of intense, savory flavor that burst against the melted dairy. It's a quieter protein than chicken or beef might be, and that restraint is part of why this works so well.
Variations and Flavor Riffs
Once you've made this once, the door opens to endless small adjustments. Swap the parsley for fresh chives or basil if you're feeling different that day. Add a tiny pinch of chili flakes to the shrimp for heat, or a whisper of lemon zest if you want brightness. The foundation is strong enough to welcome these small changes without losing its soul.
- A thin spread of mayo on the outside of the bread creates an almost crispy, golden exterior.
- Pair this with a crisp white wine like Sauvignon Blanc, or reach for a cold light lager if beer is your preference.
- Leftovers (if somehow there are any) can be gently reheated in a low oven, though honestly, cold shrimp grilled cheese isn't bad either.
Save There's a reason this sandwich keeps finding its way back onto my plate. It's the kind of meal that bridges the gap between weeknight dinner and something worth slowing down for.
Recipe FAQ
- → How do you cook the shrimp for this sandwich?
Sauté peeled shrimp in garlic butter over medium heat for 2-3 minutes per side until pink and cooked through. Season with salt, pepper, and fresh parsley.
- → What types of cheese work best in this sandwich?
Mozzarella and sharp cheddar melt nicely, providing a gooey texture and rich flavor. For variation, try Gruyère or fontina cheeses.
- → Can I add extra crispiness to the bread?
Yes, spreading a thin layer of mayonnaise on the outside of the sourdough slices before grilling enhances crispiness and browning.
- → What are good flavor substitutes for parsley?
Chopped chives or fresh basil can be used instead of parsley to add different fresh herb notes.
- → How long does it take to prepare and cook this dish?
Preparation takes about 10 minutes, and cooking the sandwich around 15 minutes, totaling approximately 25 minutes.