Quick Shrimp Grilled Cheese (Print View)

Garlic butter shrimp and melted cheeses layered in golden toasted sourdough bread.

# Components:

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

# Method:

01 - Melt 1 tablespoon butter in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add shrimp, season with salt and pepper, and cook 2 to 3 minutes per side until pink and opaque. 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 the mozzarella and cheddar cheese over the bread, distribute the cooked shrimp evenly, then top with remaining cheese. Cover with the other bread slices, buttered side up.
03 - Heat a large non-stick skillet or griddle over medium-low heat. Optional: spread mayonnaise on outside of bread for extra crispiness. Place sandwiches in skillet and cook 3 to 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 Advice:

01 -
  • It bridges the gap between weeknight comfort food and something fancy enough to impress without any real effort.
  • The garlic butter shrimp stays tender and doesn't dry out when sandwiched between cheese, which I learned the hard way before figuring out the timing.
  • You can have it on the table in 25 minutes, which means it's actually realistic for a Thursday night dinner.
02 -
  • Do not cook your shrimp all the way through in the pan, because they'll keep cooking when the sandwich is on the griddle and you'll end up with tough, overcooked shrimp that ruins the whole thing.
  • Medium-low heat on the griddle is non-negotiable, because high heat will burn your bread before the cheese inside has a chance to fully melt.
  • If your cheese isn't melting enough, press down gently on the sandwich or even cover the skillet for the last minute of cooking to trap the heat.
03 -
  • If you're cooking for two, make both sandwiches and cook them simultaneously on a large griddle, because trying to cook them one at a time means one gets cold while you're finishing the other.
  • Mayonnaise spread thin on the outside sounds weird until you taste the result, which is a crispier, more golden crust that reminds you of pan-fried butter without being greasy.
  • A pinch of chili flakes stirred into the butter before you cook the shrimp adds heat without overpowering the delicate sweetness of the shrimp.
Return