Pin it There's something about the sizzle of butter hitting a hot pan that makes me pause whatever I'm doing. One Tuesday afternoon, I was standing in my kitchen with a handful of plump shrimp and crusty sourdough, thinking about how to turn lunch into something special. Twenty minutes later, I had created this ridiculous, luxurious sandwich that tasted like someone had whispered a secret about what grilled cheese could become. Golden bread, melted cheese, tender shrimp kissed with garlic—it felt like I'd accidentally stumbled onto something that should have existed all along.
I made this for my sister when she stopped by unexpectedly one evening, and watching her face when she bit into it—that moment of delighted surprise—made me realize this sandwich had graduated from happy accident to keeper. She kept saying it was too fancy for a grilled cheese, but that's exactly what makes it work. Now whenever she texts that she's coming over, she hints that she hopes I'm making those shrimp sandwiches.
Ingredients
- Raw shrimp, peeled and deveined (200 g / 7 oz): Buy them this way if you can; it saves you the messy work and they cook faster. Make sure they're still cold when you add them to the pan.
- Unsalted butter (3 tablespoons total): Use real butter—it's what gives you that golden crust and silky garlic coating. Softened butter spreads easier on bread; melted butter makes the shrimp sing.
- Fresh garlic (2 cloves, minced): Don't use the jarred stuff here; the fresh garlic blooms in hot butter in a way bottled never will.
- Fresh parsley (1 tablespoon, chopped): This small green note is what keeps the sandwich from feeling too heavy. Chives or basil work beautifully too if that's what you have.
- Salt and black pepper: Season generously—shrimp needs the salt more than you'd think to taste like itself.
- Sourdough bread (4 slices): The tang and crumb texture of sourdough is non-negotiable here; it's sturdy enough to hold everything without getting soggy.
- Mozzarella cheese, shredded (100 g / 3.5 oz): The mild base that melts smoothly; it keeps the sharp cheese from overwhelming the shrimp.
- Sharp cheddar cheese, shredded (100 g / 3.5 oz): This is your flavor anchor, bringing that savory depth. The sharpness complements garlic perfectly.
- Mayonnaise (1 tablespoon, optional): A thin layer on the outside gives you a crispier, more burnished crust—it's restaurant technique in a sandwich.
Instructions
- Cook the garlic shrimp:
- Melt butter in a skillet over medium heat, then add minced garlic and listen for that soft sizzle that tells you it's releasing its flavor. Toss in your cold shrimp, season with salt and pepper, and watch them curl and turn pink—this usually takes 2–3 minutes per side. The moment they're opaque through the center, remove them from heat and stir in the parsley so it wilts slightly from the warmth.
- Build your sandwich:
- Spread softened butter on one side of each bread slice. Lay two slices buttered side down, then layer half your cheese blend over each. Divide the warm shrimp evenly between the two sandwiches, then top with the remaining cheese and the other bread slice, buttered side up. The cheese is what holds this whole thing together, so don't skimp.
- Grill until golden:
- Heat a non-stick skillet or griddle to medium-low—this is important, as high heat will burn the bread before the cheese melts. If you're using mayonnaise, spread a thin layer on the outside of each sandwich. Cook for 3–4 minutes, pressing gently with your spatula, until you get that burnished golden crust and you can hear the cheese bubbling inside. Flip carefully and cook the other side the same way.
- Rest and serve:
- Let the sandwich sit for a minute after you pull it from the pan—this lets everything settle. Slice diagonally, plate immediately, and eat while it's still steaming.
Pin it There's a moment when you press down on that sandwich with your spatula and feel the cheese start to give, hear it sizzle at the edges—that's when you know you've gotten it right. It's the small victories in the kitchen that make cooking feel like play instead of work, and this sandwich delivers one every single time.
Why Sourdough Matters Here
I learned this the hard way with regular sandwich bread—it's just too soft and absorbent for something this loaded. Sourdough has a tighter crumb and more structure, plus that subtle tang works beautifully with the briny sweetness of shrimp. The crust gets properly crispy while the interior stays tender, and it won't fall apart when you bite into it. If you can't find good sourdough, a sturdy whole grain bread is your next best friend.
The Cheese Combination Question
I went back and forth between using just one cheese or blending two before I realized the combination is what makes this work. Mozzarella alone would be boring and too mild; cheddar alone would be too sharp and one-note. Together, they create this balanced, creamy richness that doesn't overshadow the garlic shrimp. The mozzarella melts smoothly and keeps things luxurious, while the sharp cheddar adds personality and prevents the sandwich from tasting one-dimensional. You can swap in Gruyère and fontina if you want to go even richer, though I find those cheeses need the shrimp to shine through.
Simple Variations to Try
The beauty of this sandwich is how adaptable it is once you understand the formula: butter, bread, cheese, and something flavorful in the middle. I've added fresh chives instead of parsley and noticed the sandwich tasted brighter and more delicate. A small pinch of chili flakes makes it sing if you like heat. For a richer version on occasion, swap the cheddar for fontina and add a small handful of arugula between the cheese and shrimp—the peppery greens cut through the richness in the best way.
- Fresh basil transforms this into something almost Italian; even a small handful changes the entire vibe.
- A squeeze of fresh lemon juice over the cooked shrimp adds brightness without making anything taste fishy.
- Day-old sourdough works wonderfully if your fresh bread is too soft to handle properly.
Pin it This sandwich taught me that the best meals often come from happy accidents and the willingness to be a little bit fancy on a Tuesday afternoon. It's the kind of thing that makes someone say, 'You made this?' with real surprise and delight.
Recipe FAQs
- → How do I cook the shrimp for this sandwich?
Sauté shrimp in melted butter with minced garlic over medium heat until pink and cooked through, about 2–3 minutes per side.
- → What cheeses are best for this sandwich?
A mix of shredded mozzarella and sharp cheddar provides a gooey, flavorful melt that complements the shrimp.
- → Can I add herbs to the shrimp?
Yes, fresh parsley is recommended, but chives or basil can add unique flavor variations.
- → How do I make the bread crispy?
Spread softened butter on the bread before grilling and optionally add a thin layer of mayonnaise outside for extra crispiness.
- → What sides pair well with this dish?
Crisp white wines like Sauvignon Blanc or light lagers complement the rich flavors, as do fresh salads or lightly seasoned fries.