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Garlic Butter Shrimp Grilled Cheese

Elevate the classic comfort of grilled cheese with plump, juicy shrimp infused with irresistible garlic butter. This quick and easy recipe feels fancy enough for a special dinner but is simple enough for a weeknight craving.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large shrimp peeled and deveined, fresh or frozen and thawed
  • 4 slices sourdough bread
  • 0.5 cup shredded cheddar cheese sharp or mild
  • 0.5 cup shredded mozzarella cheese
  • 2 tbsp butter unsalted, for the skillet
  • 2 tbsp garlic butter store-bought or homemade (softened butter mixed with minced garlic and salt/parsley)
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste

Equipment

  • Skillet
  • Griddle
  • Paper Towel

Method
 

  1. Step 1: Prep Your Shrimp: Heat 1 tablespoon of olive oil in a skillet over medium heat. Pat the peeled and deveined shrimp dry with a paper towel. Season with salt and pepper. Cook the shrimp in the hot skillet for 2-3 minutes per side until pink and opaque. Remove from the pan and set aside.
  2. Step 2: Butter Up That Bread: Spread a generous layer of garlic butter on one side of each of the four slices of sourdough bread.
  3. Step 3: Build Your Masterpiece: Heat a griddle or skillet over medium heat. Melt the regular butter (2 tbsp) in the pan. Place two slices of bread into the skillet, garlic-buttered side down. Divide the shredded mozzarella and cheddar cheese evenly over the two slices in the pan. Arrange the cooked shrimp on top of the cheese. Place the remaining two slices of bread on top, with the garlic-buttered side up.
  4. Step 4: Grill to Golden Perfection: Grill the sandwiches on medium heat for about 4-5 minutes per side, until the bread is golden brown and crispy, and the cheese is completely melted and gooey. Carefully flip the sandwiches to grill the second side.
  5. Step 5: Serve and Enjoy!: Transfer the grilled sandwiches to a cutting board and let them rest for just a minute. Slice in half and serve immediately, perhaps with an extra dish of warm garlic butter on the side for dipping.

Notes

Substitutions & Additions: Substitute cheddar and mozzarella with provolone, Monterey Jack, Gruyere, or smoked gouda. Other sturdy breads like white bread, Texas toast, or country loaf can be used instead of sourdough. Cooked lobster or crab meat can replace shrimp. Add a handful of fresh spinach, sautéed mushrooms, or caramelized onions for veggies. Add a pinch of red pepper flakes, dried herbs, or pesto for extra flavor.
Tips for Success: Cook on medium heat to ensure the bread crisps while the cheese melts. Don't overcrowd the pan; cook one or two sandwiches at a time. Pat the shrimp dry for better browning. Spread cheese to the edges for a crispy cheese skirt. You can prep the shrimp and shred the cheese ahead of time.
How to Store It: Best enjoyed immediately. Store leftovers cooled completely, wrapped tightly, in the refrigerator for 1-2 days. Reheat gently in a skillet over low heat or in a low oven (300-350°F or 150-175°C) or air fryer for 5-10 minutes to restore crispiness. Avoid microwaving.