Save to Pinterest I was hangry and staring at a half-empty fridge after work when this happened. Shrimp in one hand, bread in the other, and suddenly I questioned every life choice that led to buying frozen shrimp on impulse. That accidental experiment became the sandwich that made my roommate actually pause her Netflix show and ask what smelled so good.
Made these for a lazy Sunday lunch with my cousin who claims she hates seafood sandwiches. She took one bite, went silent for a full minute, then asked if I could make another one because she was still hungry. She now texts me randomly asking when were having shrimp grilled cheese again.
Ingredients
- 200 g raw shrimp, peeled and deveined: Medium shrimp work best here—large ones make the sandwich too tall to eat comfortably
- 1 tablespoon unsalted butter: Use this for cooking the shrimp—salted butter makes the garlic flavor too aggressive
- 2 cloves garlic, minced: Fresh garlic only—jarred minced garlic has a weird metallic taste that ruins the sweetness of shrimp
- 1 tablespoon fresh parsley, chopped: Chives work too if thats what you have, but parsley adds this bright freshness that cuts the rich cheese
- Pinch of salt and black pepper: Shrimp need seasoning but the cheese will add salt too—go lighter than you think
- 4 slices sourdough bread: Sturdy bread is non-negotiable—regular slices turn into soggy disappointment under hot shrimp
- 2 tablespoons unsalted butter, softened: Soft butter spreads evenly without tearing the bread—cold butter creates bald spots that burn
- 100 g mozzarella cheese, shredded: Shred it yourself if you can—pre-shredded cheese has anti-caking powder that ruins the melt
- 100 g sharp cheddar cheese, shredded: The sharpness matters here—mild cheddar gets lost in the shrimp and garlic
- 1 tablespoon mayonnaise: Sounds weird but trust—mayo on the outside creates the crispest crust youve ever had on grilled cheese
Instructions
- Cook the garlic shrimp:
- Melt butter in a skillet over medium heat and sauté garlic for 30 seconds until it smells amazing. Add shrimp with salt and pepper, cook 2–3 minutes per side until pink, then stir in parsley and set aside.
- Build the sandwiches:
- Butter one side of each bread slice and place two buttered-side down. Layer half the cheeses, then all the shrimp, then remaining cheese, and top with the other bread slices buttered-side up.
- Grill to perfection:
- Heat a skillet over medium-low, spread mayo on the outside bread if you want next-level crispiness, and cook 3–4 minutes per side while pressing gently until golden brown and melty.
- Rest and serve:
- Let the sandwiches rest for 1 minute so the cheese sets slightly, then slice diagonally and eat immediately while the shrimp are still warm.
Save to Pinterest This sandwich converted my skeptical dad who still talks about the time he tried ordering shrimp at a diner and got something that tasted like rubber. Now he requests these whenever he visits, and I catch him sneaking extra shrimp onto his sandwich when he thinks Im not looking.
Choosing The Right Bread
Sourdough is ideal because its tangy flavor and sturdy structure handle the weight of shrimp and melted cheese without collapsing. I tried this once with soft white bread and ended up eating the whole mess with a fork—still delicious but definitely not a sandwich situation.
Cheese Blends That Work
The mozzarella and cheddar combo is perfect for the classic cheese pull, but sometimes I use Gruyère when I want something fancier. Just remember that softer cheeses melt faster so you might need to reduce the heat slightly to prevent burning.
Make-Ahead Strategy
You can cook the garlic shrimp up to a day ahead and store them in the fridge—they actually taste better after the garlic has time to meld with the shrimp. Just bring them to room temperature before assembling so they melt the cheese evenly.
- Cook extra shrimp while youre at it—theyre incredible on pasta the next day
- Keep the buttered bread assembly moving quickly once you start so the cheese melts evenly
- A toaster oven works great if you dont want to stand at the stove—just watch it closely
Save to Pinterest Hope this sandwich finds you on a day when you need something a little indulgent but still simple enough to throw together without thinking too hard.
Recipe FAQs
- → How do I prevent the bread from getting soggy?
Butter the bread slices evenly and grill on medium-low heat to achieve a crisp, golden crust without sogginess.
- → Can I substitute the cheeses in this dish?
Yes, using Gruyère or fontina instead of mozzarella and cheddar adds a richer, creamier flavor.
- → What’s the best way to cook the shrimp?
Sauté shrimp in garlic butter over medium heat until pink and opaque, usually 2-3 minutes per side.
- → Are there any suggested herb swaps for parsley?
Chives or basil work well as alternatives for a different aromatic twist.
- → Can mayonnaise improve the sandwich?
Spreading a thin layer of mayonnaise on the bread outside before grilling creates extra crispiness but is optional.