Garlic Butter Shrimp Cheese (Printable)

Succulent garlic butter shrimp with melted mozzarella and cheddar on golden toasted sourdough.

# What You’ll Need:

→ Shrimp

01 - 7 oz 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 oz mozzarella cheese, shredded
09 - 3.5 oz sharp cheddar cheese, shredded
10 - 1 tablespoon mayonnaise (optional)

# Directions:

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 2–3 minutes per side until pink and opaque. Stir in chopped parsley, then remove from heat and set aside.
02 - Butter one side of each bread slice. Arrange two slices buttered side down on a clean surface. Layer half the mozzarella and cheddar cheese over the bread, followed by the garlic shrimp. Top with remaining cheese, then place remaining bread slices buttered side up on top.
03 - Heat a large non-stick skillet or griddle over medium-low heat. Optionally, spread a thin layer of mayonnaise on the exterior of the bread for extra crispness. Place sandwiches in the skillet and cook for 3–4 minutes per side, pressing gently, until golden brown and cheese is melted.
04 - Remove sandwiches from skillet, let rest 1 minute, slice in half, and serve immediately.

# Expert Tips:

01 -
  • It's fancy enough to feel indulgent but easy enough that you won't stress about the timing.
  • The garlic butter shrimp transforms an ordinary sandwich into something your friends will ask you to make again.
  • You can have it on the table in under 30 minutes, perfect for when you want restaurant-quality food without the restaurant.
02 -
  • Overcooked shrimp turns rubbery fast; they're done the moment they turn pink and opaque. If you're unsure, pull them out a hair early—carryover heat finishes the job.
  • The bread needs to be dry enough to toast properly, but fresh sourdough works better than day-old bread because it has more structure. If your bread is too soft, it'll fall apart under the spatula.
  • Keep your heat at medium or medium-low; this sandwich needs time for the cheese to melt while the bread toasts. Rush it and you'll burn the outside before the inside cooperates.
03 -
  • Have your ingredients prepped before you start cooking—cold shrimp, minced garlic, buttered bread. This sandwich comes together so fast that there's no time to scramble mid-way.
  • Press gently on the sandwich while it cooks, but don't squash it; you're helping the cheese melt evenly and the crust develop, not trying to compress it into a pancake.
  • A light lager or crisp Sauvignon Blanc is your friend here; the acidity and carbonation cut through the richness beautifully.
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