Quick Shrimp Grilled Cheese (Printable)

Garlic butter shrimp and melted cheeses on golden toasted sourdough for a flavorful sandwich twist.

# Ingredient List:

→ 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 (for spreading)
08 - 3.5 oz mozzarella cheese, shredded
09 - 3.5 oz sharp cheddar cheese, shredded
10 - 1 tablespoon mayonnaise (optional, for extra crispiness)

# How-To Steps:

01 - Melt 1 tablespoon of butter in a skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant. Add shrimp, season with salt and pepper, and cook 2 to 3 minutes per side until pink and firm. Stir in chopped parsley, 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 of the mozzarella and cheddar cheeses over the bread. Evenly distribute the garlic shrimp atop the cheese layers. Add remaining cheese, then cover with the other bread slices, buttered side up.
03 - Preheat 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 3 to 4 minutes per side, pressing gently, until the bread is golden brown and the cheese is fully melted.
04 - Remove sandwiches from the skillet and let rest for 1 minute. Slice in half and serve immediately.

# Expert Advice:

01 -
  • It bridges the gap between comfort food and something that feels elegant enough to serve to guests without stress.
  • Ten minutes of actual hands-on work means you can have a restaurant-quality dinner on a weeknight without overthinking it.
  • The shrimp stays tender and garlicky while the cheese gets perfectly melted and gooey every single time.
02 -
  • Don't cook the shrimp too far ahead because they'll get tough and rubbery by the time the sandwich is grilled, so time your steps so they come off the heat about two minutes before the sandwiches go in the pan.
  • The key to perfectly melted cheese is medium-low heat and patience, not cranking up the temperature and watching your bread turn black while the cheese stays cold inside.
03 -
  • Use a meat thermometer if you're nervous about shrimp doneness: they're perfect at 120°F internal temperature, at which point they're cooked through but still tender.
  • Buy pre-shredded cheese if it saves you time, but know that block cheese melts more smoothly and evenly because pre-shredded has additives that keep it from clumping in the package.
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