Save My coworker Sarah brought a shrimp po'boy to our office lunch one day, and I couldn't stop thinking about it for weeks. The buttery, garlicky shrimp kept haunting my kitchen dreams until one quiet Tuesday evening, I decided to flip the whole thing on its head—why not layer that same succulent garlic shrimp into a grilled cheese instead? The moment the cheese melted around those pink morsels between golden sourdough, I knew I'd stumbled onto something special. Now this sandwich is my go-to when I want something that feels restaurant-worthy in under 30 minutes.
I made this for my sister's surprise birthday dinner last spring, and watching her face when she bit into it—that little moment of confusion followed by pure delight—was worth every minute. She kept asking what was in it, convinced I'd bought it from some fancy sandwich shop downtown. That's when it clicked for me: this dish bridges the gap between comfort and indulgence so seamlessly that it genuinely surprises people.
Ingredients
- Raw shrimp, peeled and deveined (200 g): The star player here—look for firm, translucent shrimp and pat them dry before cooking so they sear properly instead of steaming.
- Unsalted butter (1 tablespoon for shrimp): This melts into a silky base for the garlic; quality butter makes a surprising difference in the final taste.
- Garlic, minced (2 cloves): The fragrance that lingers on your hands for hours—honestly, it's a badge of honor.
- Fresh parsley, chopped (1 tablespoon): A bright finish that keeps the shrimp from feeling too heavy and rich.
- Salt and black pepper: Just enough to let the shrimp shine without overpowering it.
- Sourdough bread (4 slices): The tang and sturdy structure of sourdough holds up to the moisture better than softer breads and adds its own flavor dimension.
- Softened butter (2 tablespoons for bread): Spread this thin and even—thick patches burn while thin spots won't brown properly.
- Mozzarella cheese, shredded (100 g): The mild, creamy layer that lets the sharper cheddar and shrimp flavors come forward.
- Sharp cheddar cheese, shredded (100 g): This one brings personality and a slight tang that plays beautifully with the garlic.
- Mayonnaise, optional (1 tablespoon): A chef's secret for extra-crispy exteriors—it browns faster than butter alone.
Instructions
- Sear the garlic shrimp until pink:
- Melt butter in your skillet over medium heat and listen for that gentle sizzle when the garlic hits the pan—that's your cue the shrimp are about to shine. Cook them just until they turn from translucent to opaque pink, usually 2 to 3 minutes per side, then scatter the parsley over top and set them aside.
- Build your sandwich layers:
- Spread softened butter on one side of each bread slice, then place two slices buttered-side down. Layer half your cheese blend directly on the bread, distribute the warm shrimp evenly, then pile on the remaining cheese before closing with the other bread slices, buttered-side up.
- Pan-fry until golden and gooey:
- Set your skillet to medium-low—rushing this step leads to burnt bread and cold cheese—and let each sandwich develop a deep golden crust for 3 to 4 minutes before gently flipping. If you're using mayonnaise, brush it thinly on the outside surfaces for an extra-crispy result.
- Rest and serve:
- A minute of resting lets the interior set just enough so the cheese doesn't spill everywhere when you cut it. Slice diagonally if you're feeling fancy, and serve while it's still steaming.
Save There's something almost meditative about hearing the bread toast in a quiet kitchen, watching the butter foam and brown at the edges while the cheese inside slowly softens. That sensory moment—the sizzle, the smell of garlic and buttered bread mingling together—reminds me why I love cooking, even on nights when I'm too tired to think of what's for dinner.
Why Sourdough Over Other Breads
Softer breads like white or brioche sound appealing until you remember they'll fall apart under the weight of melted cheese and shrimp. Sourdough has structure and character—it stands up to moisture, develops a proper crust, and its natural tang complements both the shrimp and cheese without needing extra seasoning. Plus, the fermentation means it'll stay fresher longer if you make this again tomorrow.
The Cheese Blend Breakdown
Using just one cheese would be like telling half a story. The mozzarella melts smooth and creamy, creating a silky base, while the sharp cheddar brings depth and a subtle tang that echoes the sourdough. Together, they create a complexity that makes people pause mid-bite and wonder what they're tasting. If you're feeling adventurous, try mixing in a small amount of fontina or Gruyère for something even richer.
Making It Your Own
This recipe is a foundation, not a formula. I've experimented enough to know what works, but there's always room for your own twist based on what speaks to you. A tiny pinch of chili flakes wakes everything up, fresh basil instead of parsley shifts the whole vibe toward something more Mediterranean, and swapping in different cheeses completely changes the personality of the sandwich.
- Try adding a thin slice of ripe tomato between the shrimp and cheese for brightness, though pat it dry first to avoid sogginess.
- White wines like Sauvignon Blanc or even a crisp light lager are the perfect companion—the acidity cuts through the richness beautifully.
- Make sure your shrimp are truly dry and your bread is fresh; these two details matter more than you'd expect.
Save This sandwich turned into something I reach for whenever I want to feel a little more resourceful in the kitchen, and that's the mark of a recipe worth keeping. It's the kind of meal that reminds you that simple ingredients—butter, bread, cheese, shrimp—transform into something genuinely memorable with just a little attention.
Recipe Guide
- → How should I prepare the shrimp for this sandwich?
Sauté shrimp in garlic butter over medium heat until pink and cooked through, seasoning with salt, pepper, and fresh parsley for flavor.
- → What cheeses work best for melting in this dish?
Combining mozzarella and sharp cheddar provides a creamy and flavorful melt, but Gruyère and fontina are great alternatives for richer taste.
- → Can I add extra crispiness to the sandwich crust?
Yes, spreading a thin layer of mayonnaise on the bread outside before grilling helps achieve a golden, crispy crust.
- → What bread type is recommended for this sandwich?
Toasted sourdough bread is ideal, offering a sturdy base with a slightly tangy flavor that complements the fillings well.
- → How can I vary the herbs in the shrimp mixture?
Swap parsley with chives or fresh basil to introduce different herbal notes that complement the garlic butter shrimp.