Save to Pinterest I discovered this combination on a lazy afternoon when my seafood cravings collided with a half-empty block of sharp cheddar and some surprisingly good sourdough from the farmers market. My partner was skeptical about shrimp in a grilled cheese—until the first bite proved that luxury doesn't always require complicated technique, just the right ingredients in conversation with each other.
I made this for a friend who kept insisting grilled cheese was comfort food, not exciting food. Watching her face change as she realized the shrimp made it something entirely different—something elegant but still approachable—that's when I knew this wasn't just a happy accident, it was a keeper.
Ingredients
- Raw shrimp, peeled and deveined: 200 g matters because shrimp cooks so fast that there's no room for error; deveining yourself is one extra step that pays off in cleaner flavor.
- Unsalted butter for the shrimp: 1 tablespoon acts as the foundation for your garlic, so use actual butter, not the spread kind.
- Garlic, minced: 2 cloves goes in for 30 seconds only—just enough to perfume the butter before the shrimp hits the pan.
- Fresh parsley, chopped: 1 tablespoon adds brightness at the end; it's what keeps this from feeling heavy.
- Salt and black pepper: A pinch of each, but taste as you go because the cheese brings saltiness too.
- Sourdough bread: 4 slices because its tang and structure hold up to the filling better than soft white bread ever could.
- Softened butter for spreading: 2 tablespoons is what makes the crust golden and crispy on both sides.
- Mozzarella and sharp cheddar cheese, shredded: 100 g each creates the perfect balance—the mozzarella melts smooth while the cheddar brings flavor and prevents greasiness.
- Mayonnaise: 1 tablespoon optional, but it's the secret to an impossibly crispy exterior if you're willing to try it.
Instructions
- Wake up your butter with garlic:
- Melt butter in your skillet over medium heat and let the minced garlic sizzle for just 30 seconds—you want fragrance, not browning. The timing here is small but crucial; miss it and the garlic turns bitter.
- Cook the shrimp until it curls:
- Add your shrimp to the hot garlic butter, season with salt and pepper, and give it 2 to 3 minutes per side until it transforms from translucent to that perfect coral pink. Stir in your parsley at the very end and set everything aside on a clean plate.
- Butter and build your sandwich:
- Spread soft butter on one side of each bread slice, then place two slices buttered-side down in front of you. Layer half your cheese blend over the bread, scatter the shrimp evenly, then top with the remaining cheese and the second bread slice, buttered side up.
- Toast until golden and melted:
- Heat your skillet to medium-low—this is not the time to rush—and if you're using mayonnaise, spread a thin layer on the outside of your sandwich for extra crispiness. Cook for 3 to 4 minutes per side, pressing gently with your spatula, until the bread turns deep golden and you can feel the cheese has surrendered into gooey softness.
- Rest and serve:
- Slide your sandwich onto a cutting board and let it rest for one full minute; this lets the cheese set just enough so it doesn't pour out when you slice. Cut diagonally and serve immediately while the contrast between warm, melting cheese and crispy toast is still alive.
Save to Pinterest There's something oddly romantic about elevating the most casual sandwich into something you'd order at a nice place. This one taught me that the best cooking isn't about complexity—it's about respecting what each ingredient does and letting them do it well.
Making It Your Own
The beauty of this sandwich is how it welcomes small changes without losing itself. I've swapped the parsley for fresh basil when I had it on hand, and the change felt dramatic in the best way—herbaceous and almost Italian. Some nights I add a whisper of chili flakes to the butter, which transforms it from elegant to exciting. Even your cheese choice becomes a conversation; fontina and Gruyère would make it richer, while a good aged gouda brings nuttiness that shrimp loves.
What to Drink With This
I learned early that wine pairing matters more with seafood sandwiches than I expected. A crisp Sauvignon Blanc cuts through the richness of the melted cheese while echoing the shrimp's delicate sweetness. If you're not in a wine mood, a cold light lager works just as well—there's something about the carbonation that cleanses your palate between bites and makes you want the next one immediately.
Beyond the Sandwich
Sometimes I make extra garlic butter shrimp and keep it in the fridge for other moments—scattered over pasta the next day, tucked into avocado toast, or honestly, just eaten cold straight from the container at midnight.
- Let your shrimp come to room temperature before cooking so it cooks evenly and stays tender.
- If you don't have a non-stick skillet, a regular one works fine; just be generous with your butter.
- Sourdough has enough personality that it doesn't need much—let the bread, cheese, and shrimp be your stars.
Save to Pinterest This sandwich proved to me that sometimes the most memorable meals come from saying yes to an odd idea and then executing it with real care. Make it tonight.
Recipe FAQs
- → How should I cook the shrimp for best flavor?
Sauté the shrimp in melted butter with minced garlic until pink and fragrant, about 2–3 minutes per side. This enhances the garlic flavor and keeps shrimp tender.
- → Can I substitute the cheeses used?
Yes, Gruyère or fontina cheeses offer a richer flavor and excellent melting quality if you want a different twist.
- → What bread is recommended for grilling?
Use sturdy sourdough bread to hold the ingredients well and achieve a crisp, golden crust when grilled.
- → Is it necessary to use mayonnaise on the bread?
Mayonnaise is optional but helps create an extra crispy, golden exterior when grilled.
- → How can I add some spice to this dish?
Sprinkle chili flakes into the garlic butter shrimp mixture or add them on before grilling to introduce a subtle heat.
- → What sides pair well with this sandwich?
A crisp white wine like Sauvignon Blanc or a light lager complements the rich shrimp and cheese flavors beautifully.