Quick garlic butter shrimp melt (Print)

Succulent garlic shrimp layered with gooey cheeses between toasted sourdough slices.

# 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. Add minced garlic and sauté for 30 seconds until fragrant. Add shrimp, season with salt and pepper, and cook 2 to 3 minutes per side until pink and cooked through. Stir in chopped parsley. Remove from heat and set aside.
02 - Butter one side of each bread slice. Place two slices buttered side down on a clean surface. Evenly layer half the mozzarella and cheddar cheeses, then spread the garlic shrimp on top. Add remaining cheeses and cover with the other slices, buttered side up.
03 - Heat a large non-stick skillet or griddle over medium-low heat. Optionally, spread mayonnaise thinly on the bread's outside for extra crispiness. Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently until golden brown and cheese has melted.
04 - Remove sandwiches from skillet and let rest for one minute. Slice in half and serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking when you really only need 25 minutes from start to finish.
  • The garlic butter shrimp transforms a childhood favorite into something that feels special enough for impressing someone.
  • Sourdough's tangy chew plays beautifully against sweet shrimp and rich melted cheese in ways white bread simply cannot.
02 -
  • Medium-low heat is your friend here; if the pan is too hot, your bread burns before the cheese melts, leaving you with hot outsides and cold cheese inside.
  • Don't overcrowd the pan and cook two sandwiches at once if you have the space, but never stack them or rush the cooking process by cranking up the heat.
03 -
  • Buy shrimp the day you're cooking if possible, or thaw frozen shrimp slowly in the refrigerator rather than at room temperature so they don't turn mushy.
  • If your bread is very thick, butterfly each slice slightly or the cheese won't fully melt by the time the outside crisps up.
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