Description

There’s something incredibly comforting about the scent of garlic butter wafting through the air, especially when it’s mingled with the richness of bubbling cheese and the slight crisp of toasted bread. This Cheesy Garlic Bread Shrimp Grilled Cheese with Monterey Jack is the kind of dish that brings people to the table before you’ve even called out that it’s ready.

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.

Ingredients

Scale

1 lb shrimp (peeled and deveined)

1 tablespoon olive oil

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspon 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

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.

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.