Quick Shrimp Grilled Cheese (Printable Format)

Garlic butter shrimp and a blend of melted cheeses on crisp sourdough for a flavorful sandwich.

# What's Needed:

→ 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)

# How To Make It:

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 for 2 to 3 minutes per side until pink and opaque. Stir in chopped parsley. 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 of the mozzarella and cheddar cheeses over the bread, then evenly spread the cooked shrimp. Top with remaining cheeses 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 outside of the bread for extra crispness. Place sandwiches in skillet and cook 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 -
  • It feels indulgent enough for a special dinner but comes together faster than ordering takeout.
  • The garlic butter shrimp brings umami depth that transforms a simple grilled cheese into something genuinely elegant.
  • Two cheeses create that perfect balance of stretchy and sharp, something no single cheese can achieve alone.
02 -
  • Medium-low heat is non-negotiable—I learned this the hard way when I cranked it up and ended up with burnt bread and a gooey, unmelted center.
  • Don't skip letting the shrimp rest in the pan after cooking; they keep cooking slightly off heat and become tender rather than rubbery if you move too fast.
  • Spread your butter or mayo thinly on the outside of the bread—too much and you'll taste only grease, too little and you lose that coveted crispiness.
03 -
  • Buy the largest shrimp you can afford or find—they cook more evenly and look more impressive between the bread.
  • Spread mayonnaise on the outside of the bread instead of (or in addition to) butter for a crispier, golden crust that rivals any griddle-top grilled cheese.
  • If your shrimp are frozen, thaw them thoroughly and pat them completely dry with paper towels before cooking, or they'll steam instead of sear.
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