Quick Shrimp Grilled Cheese (Printable)

Garlic butter shrimp and melted cheese on golden toasted sourdough create a savory sandwich delight.

# What you'll 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 mozzarella cheese, shredded
09 - 3.5 oz sharp cheddar cheese, shredded
10 - 1 tablespoon mayonnaise (optional)

# Preparation steps:

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, then 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, then evenly spread the cooked shrimp on top. Add remaining cheese and cover with the other bread slices buttered side up.
03 - Heat a large non-stick skillet or griddle over medium-low heat. Optionally spread a thin layer of mayonnaise on the outer sides of the bread for extra crispness. Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing lightly, until the bread is 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 -
  • It feels like restaurant-quality seafood but comes together faster than most weeknight dinners.
  • The contrast between crispy, golden bread and silky shrimp inside genuinely elevates the humble grilled cheese into something you'd crave again and again.
02 -
  • Don't cook the shrimp ahead and let them sit cold—they'll toughen up, so add them to the sandwich while they're still warm and the residual heat helps melt the cheese faster.
  • Medium-low heat on the griddle is non-negotiable; I learned this the hard way when I rushed and burned the outside while the cheese stayed cold inside.
03 -
  • Softened butter spreads evenly and doesn't tear the bread—take it out of the fridge for five minutes before you start.
  • If you love extra crispiness, that thin layer of mayo on the outside really does make a difference, creating almost a crispy lace on the bread that catches your teeth in the best way.
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