Quick Shrimp Grilled Cheese

The first time I combined shrimp and grilled cheese wasn't planned—I had leftover garlic butter shrimp from dinner and a craving for something warm and gooey the next day. I stood at the counter, staring at the sourdough loaf, and thought, why not? Twenty minutes later, I was eating what felt like a completely new dish, something that shouldn't work but absolutely did. That buttery bread gave way to melted cheese and tender pink shrimp, and I realized I'd stumbled onto something special.

I made this for a friend who'd just moved into the neighborhood, and I watched her face light up when she bit into it. She kept saying, 'This shouldn't exist,' in the best way possible. It became our thing—whenever she'd drop by on a lazy afternoon, we'd make a batch. Nothing fancy, just two of us in the kitchen, listening to music, knowing exactly what we were about to devour.

Ingredients

• Raw shrimp (200 g, peeled and deveined): The star of the show—look for firm shrimp that smell briny, not fishy, and they'll cook faster and taste sweeter.
• Unsalted butter (1 tablespoon for shrimp, 2 tablespoons softened for bread): Keeps the shrimp tender and gives the bread that mahogany crust everyone craves.
• Garlic (2 cloves, minced): Mince it fine so it melts into the butter and coats every piece of shrimp evenly.
• Fresh parsley (1 tablespoon, chopped): Adds brightness—don't skip it, even if you think it's just a garnish.
• Salt and black pepper: Season generously; shrimp are forgiving and actually taste better with good seasoning.
• Sourdough bread (4 slices): The tang cuts through the richness beautifully, and it holds up to butter and pressing without falling apart.
• Mozzarella cheese (100 g, shredded): The stretchy glue that holds everything together and gets wonderfully stringy.
• Sharp cheddar cheese (100 g, shredded): Brings flavor and color—don't use mild cheddar unless you want a blander sandwich.
• Mayonnaise (1 tablespoon, optional): A secret weapon that creates an extra-crispy exterior if you're willing to try it.

Instructions

Cook the garlic butter shrimp:

Melt butter in a skillet over medium heat, add minced garlic, and let it get fragrant for about thirty seconds—you'll smell when it's ready. Toss in the shrimp, season with salt and pepper, and cook for two to three minutes per side until they turn opaque pink and feel firm when pressed.

Build the sandwich layers:

Butter one side of each bread slice generously, then lay two slices buttered side down. Layer half your cheese blend on each slice, then distribute the warm shrimp evenly, and top with the rest of the cheese and the second bread slice, buttered side up. Press down gently so everything sticks together.

Grill to golden perfection:

Heat a non-stick skillet or griddle over medium-low heat—too hot and the bread burns before the cheese melts. If using mayo, spread a thin layer on the outside of the bread for extra crispiness, then place the sandwiches down and cook three to four minutes per side, pressing gently with a spatula, until the bread is deep golden and cheese is visibly melted.

Rest and serve:

Let the sandwiches sit for one minute so the cheese sets slightly, then slice diagonally and eat while everything is still warm and the cheese still stretches. Serve immediately.

Save

There's a moment right when you slice into this sandwich where the cheese pulls apart in those long, perfect strands, and the shrimp peek out pink and glistening from the golden bread. That's when you know you've made something worth repeating, something that transforms an ordinary Tuesday into something you'll remember.

Cheese and Shrimp Pairing Magic

The sharp cheddar and mozzarella blend is intentional—cheddar brings flavor and color, while mozzarella does the heavy lifting with that gorgeous melt. I've experimented with Gruyère and fontina when I wanted to feel fancy, and they absolutely work, adding a nuttier depth. But the classic combo is hard to beat because it's dependable and lets the shrimp shine without competing for attention.

Flavor Variations and Upgrades

Once you nail the basic version, play with it. Swap the parsley for fresh chives or basil if you're in a different mood. A pinch of chili flakes transforms it into something with a subtle kick, or add a tiny splash of hot sauce to the butter if you want more drama. I've also tucked in a thin slice of tomato and a small handful of arugula between the cheese and shrimp, which adds brightness and keeps things from feeling too heavy.

Serving and Pairing Ideas

This sandwich is rich and sophisticated enough to feel like a real meal, so I always serve it with something light—a simple green salad dressed with lemon and olive oil, or just some pickled vegetables on the side to cut through the richness. For drinks, a crisp white wine like Sauvignon Blanc or a cold light lager are perfect partners, but honestly, a cold glass of sparkling water with lemon works too if wine isn't your thing.

• Slice the sandwich diagonally—it's purely aesthetic, but it makes the whole thing feel more intentional.
• If you're feeding more people, double the recipe and cook the sandwiches in batches rather than crowding the pan.
• Have all your ingredients prepped and ready before you start cooking because the whole thing moves quickly once you begin.

Save

This isn't a dish that needs to be complicated or precious—it's good because it's honest, because butter and cheese and shrimp taste great together, and because you made it yourself. Make it for someone you like, or just make it for yourself on a day when you deserve something that feels a little special.

Recipe FAQs

→ How do I cook the shrimp for the sandwich?

Sauté shrimp in garlic butter over medium heat for 2–3 minutes per side until pink and cooked through, then stir in fresh parsley for added flavor.

→ Can I substitute the cheeses used in this sandwich?

Yes, you can swap mozzarella and cheddar for cheeses like Gruyère or fontina for a richer, meltier texture.

→ What bread works best for grilling sandwiches like this?

Toasted sourdough provides a sturdy, crispy base that holds the filling well and browns nicely on the grill.

→ How can I make the sandwich crispier?

Spread a thin layer of mayonnaise on the bread's exterior before grilling to enhance crispiness and golden browning.

→ Which herbs pair well with garlic butter shrimp in this dish?

Fresh parsley is traditional, but chives or basil can also add a pleasant aromatic twist to the shrimp filling.