This Cheesy Garlic Bread Shrimp Grilled Cheese is the ultimate comfort food mashup. Imagine golden, buttery garlic bread oozing with melted mozzarella and cheddar, stuffed with juicy, garlicky shrimp sautéed in herbs and a splash of lemon. It’s crispy on the outside, gooey on the inside, and bursting with bold, savory flavor. Perfect for lunch, dinner, or a decadent snack, this sandwich takes grilled cheese to gourmet levels. Whether you’re a seafood lover or just craving something indulgent, this recipe delivers a satisfying crunch and a melty, garlicky bite every t
Ingredients:
For the Garlic Butter:
- ½ cup (1 stick) unsalted butter, softened
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning (optional)
For the Shrimp:
- ½ lb (225g) medium shrimp, peeled and deveined
- 1 tbsp olive oil or butter
- 2 cloves garlic, minced
- Juice of ½ lemon
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- 1 tbsp chopped parsley
For the Sandwich:
- 8 slices thick-cut bread (sourdough, Italian, or Texas toast work best)
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese (optional, for extra flavor)
- Garlic butter (from above)
- Cooked shrimp (from above)
Instructions:
1. Make the Garlic Butter
In a small bowl, mix together the softened butter, minced garlic, parsley, salt, pepper, and Italian seasoning. Set aside. This will be used to coat the bread and infuse it with rich garlic flavor.
2. Cook the Shrimp
Heat olive oil or butter in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the shrimp, season with salt, pepper, and red pepper flakes, and cook for 2–3 minutes per side until pink and opaque. Squeeze lemon juice over the shrimp and toss with parsley. Remove from heat and roughly chop the shrimp into bite-sized pieces for easier sandwich assembly.
3. Assemble the Sandwiches
Lay out the bread slices. Spread a generous layer of garlic butter on one side of each slice. On the unbuttered side of half the slices, layer mozzarella, cheddar, and a few spoonfuls of chopped shrimp. Sprinkle with Parmesan if using. Top with another slice of bread, buttered side facing out.
4. Grill the Sandwiches
Heat a large skillet or griddle over medium-low heat. Place the sandwiches in the pan (working in batches if needed) and cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crispy and the cheese is fully melted. Adjust the heat as needed to avoid burning the garlic butter.
5. Serve Hot
Remove the sandwiches from the skillet and let them rest for 1–2 minutes before slicing. Serve hot with a side of marinara, garlic aioli, or a simple green salad for balance.
Tips for Success:
- Use freshly grated cheese for the best melt and flavor.
- Don’t rush the grilling—low and slow ensures the cheese melts before the bread burns.
- Add a layer of sautéed spinach or caramelized onions for extra depth.
- For a spicy kick, mix a little sriracha or hot sauce into the garlic butter.
Serving Suggestions:
- Pair with tomato basil soup or a creamy chowder for a cozy meal.
- Serve with crispy fries or a tangy coleslaw for contrast.
- Cut into quarters and serve as a party appetizer or game-day snack.
Would you like a version with crab meat, a spicy Cajun twist, or a vegetarian alternative with mushrooms and spinach? I’d love to help you remix it!