Quick Shrimp Grilled Cheese (Printable Version)

Garlic butter shrimp paired with melted cheese and toasted sourdough bread for a savory sandwich.

# 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
08 - 3.5 oz shredded mozzarella cheese
09 - 3.5 oz shredded sharp cheddar cheese
10 - 1 tablespoon mayonnaise (optional)

# Directions:

01 - Melt 1 tablespoon butter in a skillet over medium heat. Sauté garlic for 30 seconds until fragrant. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and cooked through. Stir in parsley and remove from heat.
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 on the bread, add shrimp evenly, then top with remaining cheese and the other bread slices, buttered side up.
03 - Heat a large non-stick skillet or griddle over medium-low heat. Optionally, spread mayonnaise on the outside of the bread. Cook sandwiches 3–4 minutes per side, pressing gently, until golden brown and cheese is melted.
04 - Remove sandwiches from skillet, let rest for 1 minute, slice in half, and serve immediately.

# Expert Tips:

01 -
  • It turns a humble grilled cheese into something that feels fancy enough for company but takes less time than ordering takeout.
  • The garlic butter shrimp stays tender and juicy, melting into every bite alongside the gooey, melted cheese.
  • Sourdough's tang plays beautifully against the richness, making each bite feel balanced rather than heavy.
02 -
  • Medium-low heat is your friend; medium-high heat will char the outside before the cheese inside even thinks about melting.
  • Pat your shrimp dry with a paper towel before cooking so they brown nicely instead of steaming in their own moisture.
  • Don't skip the rest period—one minute on the cutting board lets the cheese firm up just enough that it won't ooze all over the plate.
03 -
  • If using block cheese instead of pre-shredded, grate it fresh—pre-shredded cheese has anti-caking agents that can make your grilled cheese grainy instead of creamy.
  • A thin layer of mayo on the outside of the bread creates a crispier, more evenly golden crust than butter alone, and it's a secret worth knowing.
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