Quick Shrimp Grilled Cheese

The first time I made this, I was standing in my kitchen on a Tuesday evening with leftover shrimp and an inexplicable craving for comfort food. I'd been eyeing that block of sharp cheddar in the fridge for days, and suddenly it clicked: why not combine two of life's greatest pleasures into one sandwich? The butter hit the pan with that familiar sizzle, the garlic perfumed the air, and by the time the shrimp turned pink, I knew I'd stumbled onto something special.

I made this for my partner last month, and I'll never forget the moment they took that first bite—their eyes went wide and they actually paused mid-chew, which never happens. The buttery sourdough gave way to melted cheese and succulent shrimp all at once, and suddenly my Tuesday-night experiment felt like something I'd been perfecting for years.

Ingredients

• Raw shrimp, peeled and deveined: Two hundred grams of medium shrimp cook quickly and turn perfectly pink when done—avoid frozen ones if you can, as they hold more moisture and won't get that beautiful sear.
• Unsalted butter: Three tablespoons total—one for cooking the shrimp and two for spreading on the bread—gives everything that golden, luxurious finish.
• Garlic, minced: Two cloves might seem modest, but raw garlic intensifies as it cooks, so this amount fills your kitchen with aroma without overpowering the shrimp.
• Fresh parsley, chopped: A tablespoon adds brightness and a hint of green that makes the whole dish feel less heavy.
• Salt and black pepper: Use these generously on the shrimp itself, as they're what bring out the sweetness of the meat.
• Sourdough bread: Four slices of quality sourdough have enough structure to hold everything without getting soggy, and the tang pairs beautifully with the richness of the filling.
• Mozzarella and sharp cheddar: One hundred grams of each creates a two-cheese blend that's both creamy and flavorful—mozzarella melts silky smooth while cheddar adds bite.
• Mayonnaise (optional): A tablespoon spread on the outside of the bread before grilling creates an extra-crispy golden crust that rivals any classic diner grilled cheese.

Instructions

Cook the shrimp with garlic:

Melt a tablespoon of butter in your skillet over medium heat, then add the minced garlic and listen for that gentle sizzle—it should smell amazing within 30 seconds. Add your shrimp, season with salt and pepper, and cook 2 to 3 minutes per side until they curl and turn that opaque coral-pink, then toss in the parsley and set them aside.

Build your sandwiches:

Spread softened butter on one side of each bread slice, then place two slices buttered-side down on your work surface. Layer half the mozzarella and cheddar on each slice, scatter the garlic shrimp evenly over the cheese, then top with the remaining cheese blend and the second bread slice, buttered-side up.

Grill until golden:

Heat your skillet to medium-low (too high and the outside burns before the cheese melts) and place your sandwiches in gently. Cook 3 to 4 minutes per side, pressing down lightly with a spatula to encourage even melting and golden browning—you want that crust to be crispy and the cheese underneath completely liquid.

Rest and serve:

Lift them onto a plate and let them sit for just a minute so the cheese sets slightly, then slice in half and eat while everything is still warm and the textures are at their peak.

Save

There's something about a perfectly executed grilled cheese that brings people together in a way other foods don't. This version, loaded with buttery shrimp and melted cheese, turned what could have been a quick weeknight dinner into a moment worth savoring. It reminded me that the best recipes are often the ones born from having just enough of the right ingredients and a willingness to play with combinations.

Why Sourdough Matters Here

I spent years making grilled cheese on ordinary white bread before I understood what sourdough could do for this sandwich. The tang cuts through the richness of the butter and cheese without making anything taste sour, and the crust develops this incredible shatter when you press it in the pan. If you can't find sourdough, a quality whole wheat or even a sturdy brioche works in a pinch, but the flavor story changes—sourdough has this particular character that feels right alongside shrimp.

Cheese Strategy and Variations

The mozzarella and cheddar combination isn't random—I tested this with just cheddar alone and it was good, but one-note. Mozzarella stretches and creates that Instagram-worthy pull, while sharp cheddar brings complexity and a slight crystalline crunch. For a richer version, swap half the cheddar for Gruyère, which adds a nutty depth that shrimp love. You could also try a blend of sharp cheddar and fontina for an almost creamy umami bomb, though then you might want to use slightly less butter to avoid the whole thing becoming too rich.

Flavor Layers and Customization

The parsley in the shrimp is there to add a fresh herbal note, but I've swapped it for basil and chives depending on my mood and what I have on hand. A pinch of red chili flakes adds heat and cuts through the richness beautifully, while a squeeze of fresh lemon juice over the shrimp right before assembling makes everything taste brighter. Some evenings I'll add a thin slice of ripe tomato under the cheese, which sounds odd but brings an acidic freshness that balances the butter.

• Fresh herbs like chives, basil, or dill work beautifully in place of parsley and change the whole character of the dish.
• A squeeze of lemon over the cooked shrimp brings brightness that prevents the sandwich from feeling heavy.
• Red chili flakes or a dash of hot sauce stirred into the shrimp adds complexity and heat without overwhelming the delicate seafood.

Save

This sandwich has become my go-to when I want to feel like I've cooked something special without spending hours in the kitchen. Serve it with something crisp—a cold white wine, a light lager, or even just a simple side salad with lemon vinaigrette.

Recipe Q&A Section

→ How do I cook the shrimp for best flavor?

Sauté shrimp in melted butter with minced garlic for 2-3 minutes per side until pink and fully cooked, then stir in fresh parsley for brightness.

→ What cheeses complement the shrimp in this dish?

A blend of shredded mozzarella and sharp cheddar melts beautifully, balancing creaminess with sharpness for a rich sandwich experience.

→ Can I substitute the bread used here?

Yes, sourdough adds a tangy crunch, but other sturdy breads like ciabatta or rustic white bread work well to hold the fillings.

→ What enhances the sandwich’s crispiness while grilling?

Spreading softened butter on the bread slices and optionally a thin layer of mayonnaise on the outside helps achieve a golden, crispy crust.

→ Are there flavor variations suggested?

Try swapping parsley with chives or basil, adding chili flakes for heat, or using Gruyère and fontina cheeses for depth.