Cheesy Shrimp Garlic Bread
A mouthwatering combination of buttery garlic bread, juicy seasoned shrimp, and melted mozzarella and Parmesan cheese. Perfect as a shareable appetizer or a comforting main dish, this easy-to-make recipe blends bold flavors and textures for an indulgent crowd-pleaser.
Equipment
- Large baking sheet or cast-iron skillet
- Garlic press or microplane
- Mixing bowls
- Knife and cutting board
- Pastry brush
- Aluminum foil (optional)
Ingredients
- 1 French baguette or ciabatta loaf, sliced lengthwise
- 1/2 cup (1 stick) unsalted butter, melted
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 lb medium to large shrimp, peeled and deveined
- Salt and pepper, to taste
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: red pepper flakes, lemon zest, chopped green onions for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Slice the bread lengthwise and place cut side up on a baking sheet or cast-iron skillet.
- In a small bowl, combine melted butter, minced garlic, parsley, oregano, salt, and pepper.
- Lightly sauté shrimp in a skillet with a little oil, salt, and pepper until just pink, or toss raw shrimp with some garlic butter to marinate.
- Brush the garlic butter evenly over the cut sides of the bread.
- Arrange shrimp evenly over the bread.
- Sprinkle shredded mozzarella and Parmesan cheeses over the shrimp.
- Bake for 10-12 minutes, or until cheese is melted and bubbly, and shrimp are cooked through. For a golden top, broil for 1-2 minutes, watching closely.
- Remove from oven, garnish with red pepper flakes, lemon zest, or green onions as desired.
- Slice into strips or squares and serve warm.
Notes
- Use fresh, high-quality shrimp for the best flavor and texture.
- For extra crispy bread, lightly toast the bread before assembling.
- Customize spice level by adding cayenne or Cajun seasoning to the shrimp.
- To make dairy-free, substitute vegan butter and dairy-free cheese alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.