Ultimate Garlic Butter Shrimp Grilled Cheese Sandwich
Elevate your comfort food game with this incredible grilled cheese! Juicy shrimp cooked in garlic butter are layered with melty cheddar and mozzarella cheese between slices of crispy, golden sourdough bread. It's fast, easy, and utterly delicious.
Equipment
- Skillet
- Griddle
Ingredients
- 8 large shrimp peeled and deveined
- 4 slices sourdough bread or your favorite sturdy bread
- 0.5 cup shredded cheddar cheese sharp or mild
- 0.5 cup shredded mozzarella cheese
- 2 tbsp butter softened slightly
- 2 tbsp garlic butter store-bought or homemade
- 1 tbsp olive oil
- salt to taste
- pepper to taste
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium skillet over medium heat until shimmering.
- Step 2: Add the peeled and deveined shrimp to the skillet. Sprinkle with salt and pepper. Cook for 2-3 minutes per side, until pink and curled. Remove shrimp from skillet and set aside.
- Step 3: Lay out the four slices of sourdough bread. Spread garlic butter (or regular butter) generously on ONE side of each slice.
- Step 4: Heat the same skillet or a griddle over medium heat. Place two bread slices onto the hot surface, buttered side DOWN. These are the bottoms of your sandwiches.
- Step 5: Immediately divide and pile the shredded mozzarella and cheddar cheese onto the two slices of bread in the skillet.
- Step 6: Arrange the cooked shrimp (about 4 per sandwich) over the cheese on each sandwich.
- Step 7: Place the other two slices of bread on top, with the buttered side FACING UP.
- Step 8: Cook for about 4-5 minutes per side, until the bread is golden brown and crispy and the cheese is completely melted and gooey. Gently press down with a spatula while cooking.
- Step 9: Remove from skillet, let sit for a minute, slice in half, and serve immediately.
Notes
Feel free to experiment with different melting cheeses like provolone, Monterey Jack, or Gruyere. Any sturdy bread like Texas toast or challah can replace sourdough. Add sautéed spinach, caramelized onions, roasted red peppers, or sliced avocado for extra flavor. Add a pinch of red pepper flakes for a spicy kick. Cook the shrimp ahead of time for even faster assembly. Cook on medium heat to ensure even browning and melting. Don't overcrowd the skillet; cook 1-2 sandwiches at a time. Butter the bread generously for a perfect crust. Gently pressing with a spatula helps the sandwich hold together and melt. This sandwich is best fresh. Store cooled leftovers wrapped tightly in the fridge for 1-2 days. Reheat in a skillet or toaster oven for best results.