Save I discovered this sandwich almost by accident one Sunday afternoon when I had leftover garlic butter shrimp in the fridge and absolutely craved grilled cheese. It felt like a wild idea at first, but the moment the golden bread cracked open to reveal those tender shrimp nestled between pools of melted cheese, I knew I'd stumbled onto something special. Now it's become my go-to when I want to feel like I'm eating something fancy without the fuss.
I made this for my neighbor who was skeptical about shrimp in a grilled cheese, and watching her face light up when she took that first bite was pure joy. She's asked for it three times since, which says everything.
Ingredients
- Raw shrimp (200 g): Look for medium-sized shrimp that cook quickly and stay tender, already peeled and deveined to save time.
- Unsalted butter (1 tablespoon for shrimp, 2 tablespoons for sandwich): The butter is your base for flavor—it keeps everything tasting clean and lets the garlic shine.
- Garlic (2 cloves, minced): Fresh garlic blooms when it hits warm butter, releasing that irresistible fragrance that fills your kitchen.
- Fresh parsley (1 tablespoon, chopped): This brightens everything at the last second, adding a whisper of green that makes the shrimp feel fresh.
- Mozzarella cheese (100 g, shredded): Mozzarella melts smoothly and gives you that signature gooey layer that holds the sandwich together.
- Sharp cheddar cheese (100 g, shredded): Sharp cheddar brings depth and a little tang that cuts through the richness beautifully.
- Sourdough bread (4 slices): Sourdough's chewy interior and sturdy crust are perfect for holding all this goodness without falling apart.
- Mayonnaise (1 tablespoon, optional): A thin layer on the outside of the bread creates extra crispiness and golden color when it hits the pan.
Instructions
- Butter and bloom the garlic:
- Melt 1 tablespoon butter in a skillet over medium heat, then add your minced garlic. You'll smell it transform from pungent to sweet in about 30 seconds—that's when you know it's ready.
- Cook the shrimp until pink:
- Add the shrimp and season with salt and pepper, cooking 2–3 minutes per side until they turn that beautiful coral pink. Stir in the fresh parsley at the end and set the whole pan aside to cool slightly.
- Build your sandwich:
- 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 blend on each slice, divide the garlic shrimp evenly between them, then top with the remaining cheese and the second bread slices, buttered-side up.
- Grill until golden and melty:
- Heat a large skillet or griddle over medium-low heat and carefully place the sandwiches inside. Cook 3–4 minutes per side, pressing down gently with your spatula, until the bread is golden brown and the cheese is fully melted inside.
- Rest and serve:
- Let each sandwich rest for 1 minute on the cutting board—this lets the cheese set slightly so it doesn't spill everywhere when you slice.
Save There's something magical about the moment when you cut into this sandwich and the cheese stretches and the shrimp peeks through. It stopped being just dinner and became the thing my friends text me about.
The Cheese Question
The combination of mozzarella and sharp cheddar is intentional—the mozzarella gives you that melty, flowing texture while the cheddar adds a subtle tang that makes you notice the cheese is there. If you want to get fancy, swap in Gruyère and fontina instead for something earthier and more sophisticated.
Making It Your Own
This sandwich is forgiving enough to play with. Some days I add a pinch of chili flakes to the garlic butter for heat, other times I swap the parsley for fresh basil or chives depending on what's in the garden. The mayonnaise trick I mentioned is subtle but real—it browns the bread a shade darker and adds just enough richness that you taste it.
What to Serve It With
I've learned this sandwich loves cold, crisp drinks—a Sauvignon Blanc cuts right through the richness, or even a light lager pairs beautifully. A simple green salad with lemon vinaigrette on the side keeps things balanced without being heavy.
- Pair with a crisp white wine like Sauvignon Blanc or a cold light lager.
- Serve alongside a simple salad dressed with lemon and olive oil for brightness.
- A bowl of tomato soup is also excellent if you're feeling nostalgic.
Save This is one of those recipes that feels fancier than it actually is, which is my favorite kind of cooking. I hope it becomes something you make again and again.
Recipe FAQs
- → How do I prevent the shrimp from overcooking?
Cook shrimp on medium heat for 2–3 minutes per side until they turn pink and opaque, then remove immediately to avoid toughness.
- → Can I use other herbs instead of parsley?
Yes, chives or basil work well to complement the garlic butter flavor and add a fresh note.
- → What cheeses blend best for melting in this sandwich?
Combining mozzarella and sharp cheddar provides creamy meltiness and sharp flavor, but Gruyère or fontina can be excellent alternatives.
- → How can I achieve a crispier sandwich exterior?
Spread softened butter or a thin layer of mayonnaise on the outside of the bread before grilling to enhance crispness and browning.
- → Is sourdough the only bread choice for this sandwich?
Sourdough’s firmness and tang complement the filling, but hearty breads like ciabatta or country loaf can also be used.