Garlic Butter Shrimp Cheese (Print View)

Tender garlic butter shrimp layered with melted cheeses atop golden toasted sourdough slices.

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

# Method:

01 - Melt 1 tablespoon butter in a skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant. Add shrimp, season with salt and pepper, and cook 2 to 3 minutes per side until opaque and cooked through. Stir in parsley and remove from heat.
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 distribute the cooked shrimp. Add remaining cheese and top with other bread slices, buttered side up.
03 - Heat a large non-stick skillet or griddle over medium-low heat. Optionally spread mayonnaise on the outer bread surfaces for extra crispiness. Place sandwiches in the skillet and cook 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 takes the cozy ritual of grilled cheese and transforms it into something that feels restaurant-worthy in your own kitchen.
  • Shrimp cooks so fast that the whole sandwich comes together in less time than it takes to order takeout.
  • The garlic butter doesn't just flavor the shrimp—it whispers through every layer of cheese and bread, making it taste effortlessly sophisticated.
02 -
  • If you skip patting the shrimp dry, they'll release moisture in the pan and steam instead of sear, losing that sweet caramelized edge that makes them special.
  • Medium-low heat for the final grilling is everything—high heat will burn the outside before the cheese fully melts, and you'll have a crunchy exterior with cold cheese inside, which defeats the purpose.
  • The one-minute rest isn't just a suggestion; it's the difference between a sandwich that holds together and one that leaks cheese onto your plate.
03 -
  • Spread a thin layer of mayonnaise on the outside of the bread before grilling if you want an extra-crispy, golden exterior that rivals any bistro version.
  • Have everything prepped and ready before you start cooking the shrimp—this sandwich comes together fast, and you don't want to be chopping parsley while the shrimp cools.
  • If you can't find good sourdough, use the best bread you have available, but avoid anything too soft or it'll fall apart under the spatula.
Go Back