Cheesy Garlic Bread Shrimp Grilled Cheese with Monterey Jack

This sandwich is more than just a quick lunch—it’s a full-on experience. Inspired by the joy of coastal flavors and the magic of grilled cheese, this recipe was born out of a late summer evening spent with friends by the sea. We had leftover shrimp from a beachside barbecue, fresh bread from the local bakery, and that irresistible Monterey Jack cheese melting in the cooler. Toss in some garlic butter, and the next thing we knew, we were passing grilled cheese sandwiches around the fire, each bite better than the last.

Over time, this sandwich has become a staple in my kitchen—not just for those breezy summer nights but also on rainy days when you want something warm and indulgent. It’s simple enough to throw together on a weeknight but special enough to impress guests. The juicy, seasoned shrimp, nestled between two slices of garlic-toasted bread, layered with gooey Monterey Jack cheese… it’s grilled cheese all grown up, with a delicious twist.

Why You’ll Love This Recipe:

• Perfect blend of buttery garlic bread and melty cheese
• Juicy shrimp adds a hearty, satisfying protein element
• Monterey Jack gives that perfect melt and creamy flavor
• Quick and easy to make, but tastes like something from a fancy café
• Great for lunch, dinner, or even as a hearty appetizer

INGREDIENTS YOU’LL NEED:

• 1 lb shrimp (peeled and deveined)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons unsalted butter (softened)
• 2 teaspoons minced garlic
• 1 tablespoon chopped fresh parsley
• 4 slices thick sourdough or Italian bread
• 1 1/2 cups shredded Monterey Jack cheese

HOW TO MAKE CHEESY GARLIC BREAD SHRIMP GRILLED CHEESE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep the Shrimp
Start by tossing your peeled and deveined shrimp in a bowl with olive oil, garlic powder, paprika, salt, pepper, and red pepper flakes (if you like a little heat). Let them sit for a few minutes while you heat a pan over medium heat.

Step 2: Cook the Shrimp
In a skillet, cook the shrimp for about 2-3 minutes per side, just until they turn pink and slightly golden. They’ll finish cooking inside the sandwich later, so you don’t want to overdo it here. Set them aside on a plate once they’re done.

Step 3: Make the Garlic Butter
In a small bowl, mix together softened butter, minced garlic, and chopped parsley. This simple combo will transform your bread into that irresistible garlic bread base.

Step 4: Assemble the Sandwich
Lay your bread slices out on a clean surface. Spread garlic butter on one side of each slice. On the unbuttered side, layer a generous amount of shredded Monterey Jack cheese. Add a few cooked shrimp (don’t overcrowd), and top with more cheese. Then place the second slice on top, buttered side facing out.

Step 5: Grill the Sandwiches
Heat a non-stick skillet or griddle over medium heat. Carefully place the sandwiches on the skillet and cook for 3–4 minutes per side, pressing slightly with a spatula, until the bread is golden brown and crispy, and the cheese has melted into a creamy, dreamy layer.

Step 6: Slice and Serve
Once they’re golden and melty, remove them from the pan and let them rest for a minute or two. Then slice diagonally (because it just tastes better that way, right?) and serve hot.

HELPFUL TIPS:

• Don’t rush the cheese melting—keep your heat medium to prevent burning the bread before the cheese melts.
• Use pre-cooked shrimp in a pinch, but fresh gives the best texture and flavor.
• Try adding a thin layer of avocado or tomato slices inside for an extra layer of flavor.
• If you don’t have sourdough, thick Italian or French bread works beautifully—just make sure it can hold up to the fillings.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 sandwiches
• Category: Lunch, Dinner
• Method: Stovetop
• Cuisine: American with a coastal twist
• Diet: Pescatarian

NOTES:

You can easily scale this recipe up for a crowd—just keep batches warm in the oven (at a low temp) until ready to serve. It’s also great for using up leftover shrimp from other meals.

NUTRITIONAL INFORMATION: (Approximate per sandwich)

• Calories: 580
• Protein: 35g
• Fat: 34g
• Carbohydrates: 32g
• Fiber: 2g
• Sugar: 2g
• Sodium: 840mg

FREQUENTLY ASKED QUESTIONS:

Can I use a different cheese?
Yes! While Monterey Jack melts beautifully and has a mild flavor, you could try mozzarella, provolone, or a combo of cheddar and mozzarella for a sharper kick.

What kind of shrimp should I use?
Medium to large shrimp work best here. Just make sure they’re peeled and deveined. You can leave the tails on for presentation if serving open-faced, but for a sandwich, tails off is best.

Is this recipe freezer-friendly?
Not really. The shrimp and cheese don’t reheat well after freezing. For best flavor and texture, enjoy these fresh.

STORAGE INSTRUCTIONS:

If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to 1 day. Reheat in a skillet over medium heat to bring back that crispy texture—microwaving will make the bread soggy.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Creamy Crab and Shrimp Seafood Bisque
• Crispy Air Fryer Bang Bang Shrimp Tacos: A Flavorful Twist on Taco Night
• Texas Roadhouse Grilled Shrimp – A Flavorful Copycat Delight
• Baked Shrimp Toast

CONCLUSION

There’s something magical about how a grilled cheese sandwich can take you right back to childhood, but this Cheesy Garlic Bread Shrimp Grilled Cheese brings that nostalgia into a grown-up world of flavor. It’s the perfect marriage of comfort food and coastal cuisine, with every bite oozing with garlicky goodness, melty cheese, and juicy shrimp.

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