Quick Shrimp Grilled Cheese (Print Version)

Succulent garlic shrimp layered with melted cheese on toasted sourdough for a delicious twist.

# What You'll Need:

→ Shrimp

01 - 7 ounces 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 ounces mozzarella cheese, shredded
09 - 3.5 ounces sharp cheddar cheese, shredded
10 - 1 tablespoon mayonnaise (optional)

# How To Make:

01 - In a medium skillet over medium heat, melt 1 tablespoon butter. 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 cooked through. Stir in chopped parsley, then remove from heat and set aside.
02 - Butter one side of each slice of bread. Place two slices buttered side down on a clean surface. Layer half the mozzarella and cheddar cheese evenly, then distribute the cooked shrimp over the cheese. Top with remaining cheese and the other two slices of bread, buttered side up.
03 - Heat a large non-stick skillet or griddle over medium-low heat. Optionally, spread mayonnaise thinly on the outside of the sandwiches for extra crispiness. Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until 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 Tips:

01 -
  • Gourmet shrimp meets comfort food in a way that actually works beautifully.
  • Ready in 25 minutes, so you can impress someone on a weeknight without stress.
  • The crispy-outside, melty-inside sandwich with tender shrimp is genuinely addictive.
02 -
  • Don't overcrowd the pan or your bread will steam instead of crisping; cook one sandwich at a time if needed.
  • Let the shrimp cool for a minute before assembling—hot shrimp can start melting your cheese before the bread even hits the pan.
03 -
  • Shred your own cheese from a block instead of using pre-shredded—it melts faster and more evenly without the anti-caking agents getting in the way.
  • Cook the shrimp just until pink, then remove from heat; they continue cooking slightly in the residual heat, so you can easily avoid tough, rubbery texture.
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