Last summer, my husband and I were walking along the marina, gathering seashells to decorate our garden table. I spotted a food truck selling grilled cheese by the pier, and there was a sign reading shrimp grilled cheese. Curious, I ordered one on a whim.
I remember the first bite warm, buttery bread giving way to tender shrimp and melted cheese with hints of lemon. My daughter, who’s back from college now, heard about it later and asked if we could recreate it at home.
Coming back to my retirement routine, I decided to try crafting it in my kitchen. I bought sourdough from our local bakery and fresh shrimp from the market. In my small skillet, garlic sizzled in butter and olive oil, filling the kitchen with aroma. When the shrimp went in, their pink flesh glistened as I added lemon zest and juice. My daughter hovered, sneaked a taste, and declared it “restaurant level.” We layered cheeses and grilled the sandwich until it crackled at every crisp.
That evening, our kitchen felt alive again. We shared it over a simple salad and stories from her dorm. That plate of cheesy shrimp toast became a connection piece between our memories at the marina, her college days, and our kitchen home. I love recipes like this—the unexpected ones that bring flavor and family together.
Short Description
A crispy sourdough grilled cheese loaded with garlic‑lemon shrimp and melted Gruyère and mozzarella, perfect for a gourmet twist on a childhood favorite.
Key Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 large clove garlic, minced
- 1 tablespoon lemon zest
- 6 ounces cocktail shrimp, peeled, deveined, cooked (about 1¼ cups)
- 1 tablespoon lemon juice
- ¾ cup grated Gruyère cheese
- ¾ cup grated mozzarella cheese
- ¼ teaspoon ground black pepper
- 4 slices sourdough bread
- 2 tablespoons grated Parmesan cheese
Tools Needed
- Small skillet
- Grater or food processor
- Pastry brush or spoon for buttering bread
- Air fryer or non‑stick skillet
- Spatula or tongs for flipping
Cooking Instructions
Step 1: Sauté Shrimp
Heat one tablespoon butter and olive oil in skillet over medium heat. Add garlic and cook 1 minute until fragrant. Stir in lemon zest and cook another minute. Add shrimp, heat through (about 2 minutes), then remove and cool slightly. Toss with lemon juice in a bowl.
Step 2: Mix Cheese Filling
In the same bowl, stir in Gruyère, mozzarella, and black pepper until shrimp are evenly coated.
Step 3: Prep the Bread
Butter the outsides of each bread slice with the remaining butter. Sprinkle Parmesan on the buttered sides, pressing gently so it sticks.
Step 4: Build the Sandwich
Place two slices butter‑side down. Divide the shrimp‑cheese mixture between them. Top with remaining bread, butter‑side up.
Step 5: Air Fry or Grill
In air fryer set to 400°F GRILL or ROAST, cook for 3 minutes. Flip and cook 2 more minutes until golden and melted. Alternately, use a non‑stick skillet over medium heat; cook until both sides are crispy and cheese is melted, about 3–4 minutes per side.
Step 6: Serve
Remove sandwiches, slice in half, and serve immediately.
Why You’ll Love This Recipe
Flavor Fusion: Tangy shrimp meets gooey Gruyère and mozzarella
Quick & Elegant: Ready in 15 minutes, yet feels gourmet
Textural Pleasure: Crunchy sourdough and tender, cheesy shrimp
Family-Friendly: A playful mash-up kids and adults enjoy
Customizable Comfort: Add greens, swap cheeses, or spice it up
Mistakes to Avoid & Solutions
Soggy bread
Solution: Ensure buttered sides face out; grill on medium heat
Shrimp rubbery
Solution: Heat shrimp just until warmed through—not overcooked
Uneven melting
Solution: Let sandwich rest 1 minute after cooking before slicing
Serving and Pairing Suggestions
Slice and serve with a lemon wedge and greens
Pair with a crisp cucumber‑dill salad or tomato soup
Serve on a charcuterie board for brunch or light supper
Great for casual lunch, game night, or a quick dinner
Storage and Reheating Tips
For best texture, reheat in a toaster oven at 350°F for 5 minutes
Avoid microwaving—bread softens quickly
Prep shrimp‑cheese mix ahead and assemble just before grilling
FAQs
1. Can I use fresh raw shrimp?
Yes. Cook peeled shrimp until opaque before adding garlic mixture.
2. Can I skip the air fryer?
Yes. Use a skillet over medium heat until bread is golden and cheese is melted.
3. Is this suitable for kids?
Absolutely. Mild cheeses and lemon make it easy to enjoy.
4. Can I add herbs?
Yes. Fresh parsley or basil stirred into the cheese adds brightness.
5. Can I make it gluten‑free?
Use gluten‑free sourdough or other sturdy gluten‑free bread.
Tips & Tricks
Grate cheese yourself for best melting texture
Let bread sit 30 seconds after grilling for clean slices
Swap olive oil for garlic butter for richer flavor
Turn off heat at the end and cover sandwich briefly to melt filling
Recipe Variations
Spicy Kick: Add sliced jalapeños or red pepper flakes to shrimp mixture
Herb & Sunshine: Stir fresh basil and lemon zest into cheese filling
Truffle Twist: Drizzle truffle oil on shrimp-cheese mix before grilling
Caprese Style: Add tomato slices and fresh mozzarella; drizzle balsamic after grilling
Final Thoughts
Watching that buttery sourdough transform into a crisp, golden vessel for tangy garlic shrimp and melted cheese reminds me of that breezy summer evening by the marina. This sandwich brings together simple, fresh ingredients and elevates them into something unexpected and delightful.
It’s casual enough for a weekday lunch, yet special enough for guests. I hope each bite brings you a sprinkle of joy and a reminder that comfort can be beautifully surprising.
Shrimp Grilled Gourmet Cheese
Print ThisIngredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 large clove garlic, minced
- 1 tablespoon lemon zest
- 6 ounces cocktail shrimp, peeled, deveined, cooked (about 1¼ cups)
- 1 tablespoon lemon juice
- ¾ cup grated Gruyère cheese
- ¾ cup grated mozzarella cheese
- ¼ teaspoon ground black pepper
- 4 slices sourdough bread
- 2 tablespoons grated Parmesan cheese
Instructions
Step 1: Sauté Shrimp
Melt 1 tbsp butter and olive oil in a skillet over medium heat. Sauté garlic for 1 minute, stir in lemon zest, then add shrimp and heat for 2 minutes. Transfer to a bowl, toss with lemon juice, and let cool.
Step 2: Mix Filling
Add Gruyère, mozzarella, and pepper to the shrimp. Mix until evenly combined.
Step 3: Prep Bread
Spread remaining butter on each bread slice. Press Parmesan onto the buttered sides.
Step 4: Assemble Sandwiches
Place two slices butter-side down. Add shrimp-cheese mix. Top with remaining slices, butter-side up.
Step 5: Cook
Air fry at 400°F for 3 minutes, flip, then cook 2 more. Or grill in a skillet 3–4 minutes per side until golden.
Step 6: Serve
Slice and serve hot.
