Ultimate Shrimp Grilled Cheese with Garlic Bread

Why I’ll Love This Recipe

I adore how this sandwich combines two of my favorites—sizzling garlic bread and gooey grilled cheese—then takes it over the top with buttery sautéed shrimp. The shrimp stay juicy and sweet, the cheese melts into stretchy perfection, and the garlic-herb butter crisps the bread to a golden crunch. It’s comfort food that feels downright luxurious yet comes together in minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp, peeled and deveined (medium or large)

• Salt and freshly ground black pepper

• Smoked paprika (optional for color)

• Unsalted butter, softened (divided)

• Olive oil

• Garlic cloves, minced (divided)

• Fresh parsley, finely chopped

• Italian seasoning or dried oregano

• Thick slices of sturdy bread (Texas toast, sourdough, or French bread)

• Shredded mozzarella or Fontina cheese

• Shredded sharp cheddar or Colby Jack cheese

• Grated Parmesan cheese

Directions

1. I pat the shrimp dry, season them with salt, pepper, and a pinch of smoked paprika.

2. In a skillet, I melt a teaspoon of butter with a drizzle of olive oil, add half the minced garlic, and sauté the shrimp just until pink—about 1–2 minutes per side. I transfer them to a plate.

3. I mash the remaining butter with the rest of the garlic, parsley, Italian seasoning, and a tablespoon of Parmesan to make garlic-herb butter.

4. I spread the garlic butter generously on one side of each bread slice.

5. I heat a large skillet or griddle over medium-low. I place two slices, buttered-side down, top each with a blend of mozzarella and cheddar, arrange the warm shrimp in an even layer, add more cheese, then cap with the remaining bread slices, buttered-side up.

6. I cook the sandwiches 3–4 minutes per side, pressing lightly, until the bread is deeply golden and the cheese is fully melted. I let them rest one minute before slicing so every bite stays loaded with shrimp and molten cheese.

Servings and timing

This recipe makes 2 epic sandwiches (4 halves). It takes roughly 10 minutes to prep and 10 minutes to cook, so I can dive in within 20 minutes.

Variations

• I swap shrimp for lump crab or lobster when I feel extra fancy.

• For a spicy kick, I add a dash of hot sauce to the garlic butter or sprinkle crushed red-pepper flakes over the cheese.

• I sometimes fold in a spoonful of pesto with the butter for basil-garlic bliss.

• Monterey Jack or pepper jack stands in beautifully if I’m out of mozzarella and cheddar.

Storage/Reheating

Leftovers are rare, but I store any cooled halves in an airtight container up to 1 day. I re-crisp them in a 350 °F (175 °C) oven or a skillet over medium heat for 5 minutes—avoiding the microwave so the bread stays crunchy.

FAQs

How do I keep the shrimp from overcooking?

I sauté them just until they turn pink and opaque, then pull them off the heat—they finish warming inside the sandwich.

Can I use pre-cooked shrimp?

Yes. I skip the skillet step and warm them briefly with a dab of garlic butter before assembling so they don’t go in cold.

What bread works best?

Thick, sturdy slices like Texas toast, sourdough, or a rustic French loaf hold the filling without getting soggy.

Can I make the garlic butter ahead?

Absolutely. I mix it up to 3 days in advance, store it chilled, and let it soften before spreading.

Is there a lighter cheese option?

Part-skim mozzarella melts well and lightens things up a bit; I just keep a bit of sharp cheddar for flavor.

Conclusion

These Ultimate Shrimp Grilled Cheese sandwiches hit every craving—crispy garlic bread exterior, luscious cheese pull, and succulent shrimp tucked inside. They’re indulgent, quick, and downright irresistible. One bite, and I know they’ll claim a permanent spot in your comfort-food lineup just like they did in mine.