Save There's something about the sizzle of butter hitting a hot skillet that makes me feel like I'm doing something fancy, even when I'm just making lunch. One afternoon, I was standing in front of my fridge trying to salvage the last of some good shrimp and a block of sharp cheddar when it hit me: what if I stopped thinking of grilled cheese as a simple comfort and treated it like a canvas? Within minutes, garlic-buttered shrimp were nestled between two slices of sourdough with melting cheese, and suddenly Tuesday lunch became the kind of meal that made me pause between bites.
I made this for my sister on a lazy Sunday when she'd mentioned craving something indulgent but quick, and watching her eyes widen at that first bite was worth the five minutes of prep. She kept saying it tasted like something she'd order at a seafood bistro, which made me laugh because I was still standing in yesterday's kitchen clothes, spatula in hand.
Ingredients
- Raw shrimp, peeled and deveined (200 g / about 7 oz): Buy them fresh if you can, or thawed frozen work beautifully—just pat them dry so they sear instead of steam.
- Unsalted butter (3 tablespoons total): Split between cooking the shrimp and buttering the bread for a golden, toasty crust that holds its shape.
- Fresh garlic (2 cloves, minced): Don't skip the step of letting it bloom in butter for those 30 seconds—that's where the magic starts.
- Fresh parsley (1 tablespoon, chopped): A small handful brightens everything; if you only have dried, use half the amount and add it at the very end.
- Sourdough bread (4 slices): The tang in sourdough stands up to rich cheese and shrimp better than softer breads, and it won't turn to mush under the spatula.
- Mozzarella and sharp cheddar (100 g each, shredded): The combination of mozzarella's melt and cheddar's flavor is non-negotiable; if you've got good cheese, use it here.
- Mayonnaise (1 tablespoon, optional): Spread it thin on the outside of the bread if you want an impossibly crispy, golden exterior.
- Salt and black pepper to taste: Season the shrimp generously—it's your only chance to season them directly.
Instructions
- Make the garlic butter shrimp:
- Melt 1 tablespoon butter in a skillet over medium heat and listen for that gentle sizzle before adding the garlic. Let it cook for just 30 seconds until the kitchen smells like a restaurant kitchen, then add the shrimp and cook 2–3 minutes per side until they turn that perfect pink.
- Season and finish the shrimp:
- Once they're cooked through, toss in the parsley, give everything a stir, and taste—add salt and pepper until it tastes exactly right. Set the skillet aside while you build the sandwiches.
- Build your sandwich:
- Butter one side of each bread slice generously but gently, like you're painting. Lay two slices buttered-side down, layer half the cheeses over the bread, then scatter the shrimp evenly across, then top with the rest of the cheese and the final bread slice, buttered-side up.
- Grill until golden and melty:
- Heat a clean skillet over medium-low heat and place the sandwich in. Cook for 3–4 minutes per side, pressing very gently with your spatula so the cheese melts into every corner without squishing out the shrimp. You want a golden crust, not a brown one.
- Rest and serve:
- Let it sit for just 1 minute—this keeps the cheese creamy instead of weeping out onto the plate—then slice in half and serve while it's still warm and the cheese is still stretched between the two halves.
Save There was a moment, maybe halfway through eating, when I realized this sandwich had somehow crossed over from lunch into something more—it felt like someone had taken the best parts of my favorite meals and put them between two slices of bread. That's when food stops being fuel and starts being a small act of kindness, even if you're just cooking for yourself.
The Shrimp Makes All the Difference
Most grilled cheese recipes will work with just about any filling, but shrimp does something unexpected—it adds a whisper of luxury and a hint of the ocean that elevates the whole experience. The quick cooking means the shrimp stays tender and sweet, and because you're cooking it in garlic butter before assembly, it arrives at the sandwich already flavorful, not waiting for the cheese to do all the work. I've tried this with other proteins, and honestly, they don't compare; shrimp's delicate sweetness against that sharp cheddar is its own kind of magic.
Cheese Matters More Than You Think
I learned this the hard way after making a version with whatever pre-shredded cheese was on sale, and it never quite tasted right. The difference between good cheese and okay cheese is the difference between a sandwich that tastes like something you made and one that tastes like something you assembled. Sharp cheddar brings depth and a slight tang, while mozzarella gives you that luxurious melt and stretch—together, they create a flavor that's greater than the sum of its parts. If your budget allows, splurge here; everything else in this recipe is humble except the cheese.
Timing and Heat Control
This sandwich lives or dies by gentle, patient heat. Rush it with high flames and you'll have a burnt exterior with cold cheese inside; go too low and it'll take forever and taste heavy. The sweet spot is medium-low, where everything happens at the same pace and the bread turns golden-brown while the cheese melts completely. I've learned to listen to the sandwich—when it smells toasty and rich without any burnt notes, that's your cue to flip.
- Medium-low heat is not a suggestion—it's the only temperature that lets the cheese melt while the bread toasts to golden perfection.
- Press gently while grilling; you're coaxing the sandwich together, not flattening it into submission.
- If you're making two at once, don't crowd the pan; give each sandwich room to breathe and grill evenly.
Save This sandwich proves that the best meals don't require fancy techniques or a long list of ingredients—they just need a moment of intention and ingredients you actually care about. Make it once and you'll understand why I keep coming back to this one.
Recipe Q&A
- → What type of shrimp is best for this dish?
Use raw, peeled, and deveined shrimp for the best texture and flavor. Fresh or properly thawed shrimp work well.
- → Can I substitute the cheeses used here?
Yes, Gruyère or fontina can replace mozzarella or cheddar for a richer, more complex flavor.
- → How do I ensure the bread gets crispy without burning?
Cook over medium-low heat and press gently while grilling to achieve golden crust without burning.
- → Can I add extra flavor to the shrimp?
Adding chili flakes or swapping parsley for fresh basil or chives enhances the shrimp’s flavor profile.
- → Is mayonnaise necessary for grilling?
Mayonnaise is optional and can help create a crispier crust but can be omitted if preferred.