Quick Shrimp Grilled Cheese (Printable version)

Garlic butter shrimp with melted mozzarella and cheddar on toasted sourdough bread, ready in 25 mins.

# What You Need:

→ 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)

# How to Make It:

01 - Melt 1 tablespoon butter in a skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant. Add shrimp, season with salt and pepper, and cook for 2 to 3 minutes per side until pink and opaque. Stir in chopped parsley, then remove from heat and set aside.
02 - Spread butter on one side of each bread slice. Place two slices buttered side down. Layer half the mozzarella and cheddar cheese over the bread, then distribute the cooked shrimp evenly. Top with remaining cheese and the other two slices of bread, buttered side up.
03 - Heat a large non-stick skillet or griddle over medium-low heat. Optionally spread mayonnaise on the exterior of the bread for added crispiness. Cook sandwiches for 3 to 4 minutes per side, pressing gently, until golden brown and cheese is melted.
04 - Remove sandwiches from skillet and let rest for 1 minute. Slice in half and serve immediately.

# Expert Advice:

01 -
  • The garlic butter shrimp turns ordinary grilled cheese into something that feels like a restaurant splurge
  • Mozzarella creates those perfect cheese pulls while sharp cheddar cuts through the richness
02 -
  • Pat shrimp dry with paper towels before cooking or theyll steam instead of sear and make your bread soggy
  • Medium-low heat is your friend—high heat burns the bread before the cheese melts
03 -
  • Spray your spatula with cooking spray before flipping—sticking is the worst way to lose your shrimp filling
  • Use a cast-iron skillet if you have one for the most even browning and heat distribution
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