Save to Pinterest The first time I made this was on a Tuesday night when I had exactly three things in my kitchen: shrimp, cheese, and bread. No fancy ingredients, no plan. I melted butter in a pan, threw in some garlic, and watched the shrimp curl into those perfect pink spirals while the bread toasted golden in another skillet. By the time I assembled everything together, layering that buttery shrimp between two slices of melted cheese, I realized I'd accidentally created something that tasted like a fancy restaurant sandwich but took less time than ordering delivery.
I made this for a friend who claimed she didn't like seafood, and watching her eyes light up when she bit into it was one of those small kitchen victories that sticks with you. She ate the whole thing in about four bites, which told me everything I needed to know about how good the combination actually is.
Ingredients
- Raw shrimp (200 g): Peeled and deveined shrimp cook faster and absorb garlic flavor beautifully, turning tender and sweet in just minutes without becoming rubbery.
- Unsalted butter (3 tablespoons total): Use good quality butter here because it's doing the heavy lifting, creating the garlic base and toasting your bread to golden perfection.
- Fresh garlic (2 cloves): Minced fine so it distributes evenly and gets slightly caramelized in the butter, giving you little bursts of flavor in every bite.
- Fresh parsley (1 tablespoon): This brightens everything up and adds color, but honest truth: chives or basil work just as well depending on your mood.
- Salt and black pepper: Just a pinch for the shrimp is enough since your cheese brings its own saltiness to the party.
- Sourdough bread (4 slices): The slight tang cuts through the richness, and the crust gets crispy while the inside stays chewy, which is exactly what you want.
- Softened butter (2 tablespoons): Spread this on the outside of your bread for even toasting and that gorgeous golden-brown color.
- Mozzarella and sharp cheddar (100 g each): The mozzarella gets stretchy and mild while the cheddar adds that sharp, savory edge that makes this feel less boring than a regular grilled cheese.
- Mayonnaise (1 tablespoon, optional): A thin layer on the outside creates an extra-crispy crust, though honestly butter alone does the job beautifully.
Instructions
- Start your shrimp:
- Melt butter in a skillet over medium heat until it foams, then add minced garlic and listen for that sizzle. Let it sit for about 30 seconds until the whole kitchen smells like a butter and garlic dream, which is your signal to add the shrimp.
- Cook the shrimp through:
- Toss the shrimp in the hot pan and give them 2-3 minutes per side, just until they turn pink and start curling. You'll know they're done when they stop looking translucent and feel firm to the touch, then stir in your parsley and step back.
- Build your sandwich:
- Butter one side of each bread slice generously, then lay two slices buttered-side down on your work surface. Layer half your cheese blend over each slice, scatter your garlic shrimp evenly on top, then crown it with the remaining cheese and the other bread slice, buttered side up.
- Get the pan ready:
- Heat a large skillet or griddle over medium-low heat while you finish assembling, and if you're using mayo for extra crispiness, spread it thin on the outside of your bread now. Don't skip the medium-low temperature because high heat will burn your bread before your cheese has time to melt.
- Grill to golden:
- Place your sandwiches in the warm skillet and press gently with your spatula for about 30 seconds to encourage contact. Cook for 3-4 minutes on the first side until the bread turns golden brown and sounds crispy when you tap it, then flip carefully and repeat on the other side.
- Rest and serve:
- Pull them off the heat and let them sit for exactly one minute so the cheese stops bubbling and everything settles, then slice diagonally and serve while they're still hot.
Save to Pinterest There's something unexpectedly luxurious about sitting down to a grilled cheese that has shrimp layered into it, like you're taking something nostalgic and elevating it just enough to feel special. It stopped being just dinner for me and started being a reminder that the best meals sometimes come from working with what you have and not overthinking it.
Making It Your Own
This sandwich is a canvas, honestly. I've made it with chives instead of parsley on days when that's what was sitting in my crisper drawer, and it gave the whole thing a mild onion note that was gorgeous. Adding a pinch of chili flakes transforms it into something with heat, and if you want to go full luxury, swap in Gruyère and fontina cheeses instead of the cheddar and mozzarella combination. Even the bread matters more than you'd think: once I used a brioche roll because I forgot to buy sourdough, and while it was delicious, it felt richer and more dessert-like, which isn't what this sandwich is about.
Pairing and Serving
Serve this with something crisp and cold next to it. A Sauvignon Blanc cuts through the richness beautifully, or if you want to stay casual, a light lager or even sparkling water with lemon does the job. I've learned that grilled cheese is better when it's not sitting alone on a plate, so maybe add a simple side salad or some pickles, something with acidity that balances out all the butter and cheese.
Kitchen Wisdom
The magic of a great grilled cheese isn't a secret, but it does come down to one thing: don't rush it. Better to cook it slowly and watch the bread transform into crispy-edged gold while the cheese gets properly melted inside than to panic and burn the outside hoping the inside will catch up. Also, invest in a decent non-stick skillet or griddle because it makes the whole process easier and gives you better control over the heat and the flip.
- Press the sandwich gently during cooking to ensure the cheese melts evenly and the bread gets that perfect contact with the pan.
- If you're making this for two, you can cook both sandwiches side by side without crowding the pan, which means they cook evenly.
- Let each sandwich rest for that one minute after cooking because it sounds silly but it actually makes a difference in how the cheese stays melted when you bite into it.
Save to Pinterest This is the kind of recipe that proves you don't need a ton of ingredients or complicated techniques to make something that tastes like you spent all day on it. It's become one of my go-to dinners for when I want something that feels indulgent but doesn't demand much from me.
Recipe Questions & Answers
- → What type of shrimp works best?
Peeled and deveined raw shrimp around 7 oz are ideal for even cooking and easy layering.
- → Can I substitute the cheeses?
Yes, try Gruyère or fontina for a richer, more complex melted cheese flavor.
- → How to achieve crispy bread?
Spread softened butter on the bread slices before grilling and cook over medium-low heat for a golden crust.
- → Is mayonnaise necessary?
Mayonnaise is optional but adds extra crispiness when spread thinly on the bread’s exterior before grilling.
- → Can herbs be varied?
Yes, parsley can be swapped with chives or basil to adjust the flavor profile.