Pin It The idea of putting shrimp in grilled cheese felt ridiculous until I tried it on a rainy Tuesday when the fridge was mostly empty but for a bag of frozen shrimp and some aging sourdough. Now its the sandwich I make when I want dinner to feel like an occasion without actually planning one.
I made these for my sister once when she was going through a breakup and she actually stopped crying halfway through to ask for the recipe. Thats when I knew this sandwich was more than just dinner.
Ingredients
- 200 g raw shrimp peeled and deveined: Fresh shrimp tastes best but frozen works perfectly if thawed completely and patted dry before cooking
- 1 tablespoon unsalted butter: This creates the base for your garlic butter sauce so use good quality butter
- 2 cloves garlic minced: Fresh garlic is non negotiable here jarred garlic doesnt have the same punch
- 1 tablespoon fresh parsley chopped: Adds brightness and color that cuts through all that rich cheese
- Salt and black pepper: Dont be shy with the seasoning shrimp needs a fair amount of salt to shine
- 4 slices sourdough bread: Sourdough holds up better than softer breads and adds a subtle tang
- 2 tablespoons unsalted butter softened: Soft butter spreads evenly for perfect golden coverage on every inch
- 100 g mozzarella cheese shredded: Provides that incredible melt factor
- 100 g sharp cheddar cheese shredded: The sharpness balances the sweet shrimp
- 1 tablespoon mayonnaise optional: Spread on the outside for next level crispiness
Instructions
- Prepare the garlic shrimp:
- Melt butter in a skillet over medium heat add 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. Stir in parsley and set aside.
- Assemble your sandwich:
- Butter one side of each bread slice. Place two slices buttered side down and layer with half the cheeses then the shrimp then remaining cheese. Top with remaining bread buttered side up.
- Grill to perfection:
- Heat a skillet over medium low heat. Add sandwiches and cook for 3 to 4 minutes per side until golden brown and cheese is melted. Press gently but dont squish it.
- Serve immediately:
- Let rest for 1 minute so the cheese sets slightly then slice in half and serve while still hot.
Pin It My neighbor smelled these cooking through the open window and showed up with two beers asking what I was making. We ate on the back porch as the sun went down and I realized this might be the best dinner party food ever.
Cheese Choices
The mozzarella cheddar blend is classic but Ive experimented extensively. Gruyère adds nuttiness that pairs beautifully with garlic while fontina creates an incredible melt. Pepper jack works if you want heat but skip parmesan it doesnt melt well enough.
Bread Matters
Sourdough is ideal because its sturdy enough to hold all those fillings without getting soggy. Country bread or a hearty white loaf work too but avoid very soft sandwich bread which will turn to mush. Letting slices sit out for an hour before using actually helps create better texture.
Timing Is Everything
Have everything ready before you start cooking the shrimp because they cook fast. I learned this the hard way when I burned the garlic trying to grate cheese at the same time. Prep your ingredients in this order shred cheese mince garlic slice bread then cook shrimp.
- Warm your plate in the oven for a few minutes so the sandwich stays hot longer
- Cut the shrimp into smaller pieces if you want every bite to have some
- These reheat surprisingly well in a 350°F oven for about 10 minutes
Pin It Somehow this sandwich manages to feel indulgent and homey all at once. I hope it becomes your go to for nights when you need something special without the fuss.
Recipe FAQs
- → How do I cook the shrimp perfectly?
Sauté shrimp in garlic butter over medium heat for 2-3 minutes per side until they turn pink and opaque.
- → Can I substitute the cheeses used?
Yes, a blend of Gruyère and fontina works well for a richer, creamier melt.
- → What bread is ideal for this sandwich?
Toasted sourdough offers a sturdy, flavorful base that crisps nicely without sogginess.
- → How can I add extra crispiness to the sandwich?
Spread a thin layer of mayonnaise on the bread’s exterior before grilling for an extra crispy crust.
- → Are there suggested herbs to enhance the flavor?
Fresh parsley is classic, but chives or basil provide delicious alternative herb notes.