Alright, let me ask you something—have you ever had a sandwich that made you say, “Whoa, how did I not eat this every day?” No? Well, buckle up, because this Grilled Vegetable and Shrimp Sandwich with Cheese and Thyme is about to blow your mind. It’s light, it’s savory, and there’s cheese—so, obviously, it’s a winner. Seriously, this sandwich is like everything I want in a meal: crunchy, juicy, cheesy, and just enough herbaceous goodness to make you feel fancy.
And the shrimp? Oh, it’s like a tiny, succulent sea gift on top of your veggies. Honestly, if you’re looking for a quick, comforting meal that doesn’t totally wreck your vibe (you know, in the way a burger sometimes does), this is it. Trust me—you’re gonna want to make this on repeat. Want to dive deeper into why this is the ultimate gourmet delight? Check out this post for more gourmet sandwich inspiration.
Background/History
Let’s talk about why this sandwich is so awesome, shall we? I mean, sure, grilled shrimp and veggies are nothing new, but the way we’re putting them together here is what makes it special. Think Mediterranean vibes—fresh shrimp, vibrant veggies, and that oh-so-nice char from the grill. Shrimp’s been a staple in coastal kitchens for ages, and pairing it with grilled veggies? It’s like nature just gave us this perfect combo.
And yeah, I’m all for cheese. Mozzarella, in particular, is like the comfort food queen. It melts into everything just right, and when it’s sandwiched between warm bread, it’s like little cheese angels are having a party in your mouth. Throw in some fresh thyme, and—let’s face it, it’s basically food magic. Curious about other ways to make your grilled sandwiches stand out? Check out this The Ultimate Apple Cobbler Recipe to spice up your sandwich game even more!
This isn’t just a trendy sandwich, either. It’s like taking all the best parts of Mediterranean cooking and wrapping them up into a quick, no-fuss lunch. Shrimp, veggies, cheese—it’s all the good stuff, you know?
Ingredients and Tools
Okay, so here’s what you’re going to need to make this bad boy. You’ll probably have most of it sitting in your pantry already, which, let’s be real, is always a win.
Ingredients:
For the Shrimp:
- 1 lb medium shrimp, peeled and deveined (fresh or frozen—no judgment here)
- 1 tbsp olive oil (extra virgin, because we’re fancy like that)
- 2 cloves garlic, minced (I mean, garlic is life)
- 1 tsp smoked paprika (seriously, this stuff is magic)
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp fresh thyme, chopped (trust me, the thyme is the MVP here)
For the Grilled Veggies:
- 1 zucchini, sliced into rounds
- 1 bell pepper (whatever color you’re feeling), cut into strips
- 1 small red onion, sliced into rings
- 1 tbsp olive oil (more flavor, people!)
- 1 tsp dried oregano
- Salt and pepper to taste (don’t skimp on this part!)
For the Sandwich:
- 4 slices of sourdough bread (but if you’re more of a baguette person, go for it)
- 4 oz mozzarella cheese, sliced (provolone works great here too)
- 2 tbsp pesto (optional, but I highly recommend it)
- Fresh arugula (or spinach—whatever green you’ve got)
Tools:
- Grill pan or outdoor grill (I mean, you’re gonna need some heat for those grill marks)
- Skewers (for grilling shrimp on a stick)
- Knife and cutting board (because chopping is life)
- Tongs or spatula (to flip that shrimp and veggies like a pro)
- Small bowl for the shrimp seasoning (you know, to mix all that goodness together)
- Basting brush for olive oil (or just use your fingers—whatever works)
How to Prepare
Okay, listen. This is one of those recipes where everything comes together fast, so you want to be a little organized before you start. Get all your ingredients prepped and ready to go, and you’ll breeze right through this. Trust me, it’s way easier than it looks.
Start by prepping the shrimp. Toss them in olive oil, garlic, smoked paprika, thyme, salt, and pepper. Give them a good mix and let them chill for about 10 minutes while you prep your veggies.
Then, slice up your zucchini, bell pepper, and onion. Lightly brush them with olive oil and season with oregano, salt, and pepper.
Finally, while your veggies and shrimp are grilling, get that bread on the grill, too. Toast it until it’s golden and crispy, but not burnt (nobody likes a charcoal sandwich). Slice that mozzarella, and get ready to assemble.
Step-by-Step Instructions
- Preheat Your Grill: Whether you’re using a grill pan or the outdoor grill, crank that baby to medium-high heat. You want it nice and hot for those perfect char marks.
- Season the Shrimp: Toss the shrimp in olive oil, garlic, smoked paprika, thyme, salt, and pepper. Mix it all up, then let it sit for about 10 minutes. Just enough time for you to get the veggies ready.
- Grill the Veggies: Brush the zucchini, bell pepper, and onion with olive oil, then season with oregano, salt, and pepper. Grill for about 3-4 minutes on each side, until they’re nice and tender, with those perfect grill marks.
- Grill the Shrimp: Thread the shrimp onto skewers (if you want) and throw them on the grill. Cook for about 2-3 minutes on each side. They cook fast, so keep an eye on them. They’re done when they’re opaque and just a little crispy on the edges.
- Toast the Bread: While everything else is grilling, toast your bread on the grill for about 2-3 minutes, just until it’s lightly golden and crispy.
- Assemble the Sandwich: Layer your toasted bread with mozzarella cheese, then pile on the grilled veggies and shrimp. Add a little pesto if you’re feeling extra. Top with fresh arugula, and then put the other slice of bread on top. Press everything together and enjoy!
Pro Tips
- Don’t Overcook the Shrimp: Shrimp are tiny and cook fast. Like, blink-and-they’re-done fast. So keep an eye on them. They’re perfect when they turn opaque and curl into a little “C” shape. Overcooked shrimp? Not a vibe.
- Use a Grill Basket for Veggies: If you don’t want to lose your veggies through the grill grates, grab a grill basket. It’s a game-changer.
- Cheese Swap: Mozzarella is classic, but you could totally use provolone or a sharp cheddar if that’s more your style.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Protein | 35g |
| Carbs | 35g |
| Fat | 20g |
| Fiber | 5g |
| Sodium | 500mg |
Nutritional Benefits
- Shrimp: Packed with lean protein, low in fat, and full of antioxidants—shrimp’s got your back.
- Veggies: Zucchini, bell peppers, and onions are full of fiber, vitamin C, and antioxidants. Basically, you’re eating the rainbow.
- Cheese: Mozzarella gives you calcium and protein without feeling too heavy. It’s the perfect melty touch.
- Thyme: Not just for flavor—thyme’s also got antioxidants and some anti-inflammatory properties. So yeah, it’s basically healthy.
Variations of the Recipe
- Veggie-Only Version: Not a shrimp person? No problem! You can load up on extra grilled veggies like mushrooms, eggplant, and even tomatoes. It’s still totally satisfying without the seafood.
- Spicy Kick: If you’re into heat, toss in some fresh jalapeños or drizzle a little sriracha over the shrimp before grilling. You won’t regret it.
Common Mistakes to Avoid
- Crowding the Grill: If you shove too much stuff onto the grill at once, it won’t cook right. You’ll lose those crispy edges, and things might get soggy. Give your shrimp and veggies some space to breathe.
- Not Letting the Shrimp Rest: After grilling, let the shrimp rest for a minute. This way, all the juicy goodness stays inside, and
your sandwich won’t be a dry mess.
Serving Suggestions
If you’re feeling extra, pair this sandwich with a light salad—maybe something tangy and fresh like a simple arugula and lemon salad. Oh, and if you’re thirsting for something crisp, a cold glass of white wine or sparkling lemonade would be perfect with this.
Healthier Alternatives
Looking for lighter options? You can totally swap out the mozzarella for a low-fat version, use gluten-free bread if that’s your jam, or even skip the pesto to cut back on the calories. For a low-sodium version, try using a reduced-sodium cheese and skip the added salt when seasoning.
Other Yummy Recipes
FAQs
Can I make this sandwich ahead of time?
I wouldn’t recommend making it all the way ahead, but you can definitely grill the shrimp and veggies in advance. Just store them in the fridge, then toast the bread and assemble when you’re ready.
Can I use frozen shrimp?
Totally! Just thaw them out properly, pat them dry, and you’re good to go.
Conclusion
And there you have it—your new favorite grilled sandwich! It’s packed with all the good stuff: juicy shrimp, smoky veggies, melty cheese, and that fresh thyme to tie it all together. I promise, you won’t be disappointed. So, grab your ingredients, fire up the grill, and get ready for a seriously delicious meal. You’ll be a sandwich pro in no time!
Print
Grilled Vegetable and Shrimp Sandwich with Cheese and Thyme: The Ultimate Gourmet Delight
Looking for a sandwich that’s as fresh as it is flavorful? The Grilled Vegetable and Shrimp Sandwich with Cheese and Thyme is your new go-to! Packed with juicy shrimp, smoky grilled veggies, melty mozzarella, and a touch of fresh thyme, this sandwich brings together all the best flavors. It’s perfect for lunch, dinner, or anytime you need a satisfying, gourmet bite. Whether you’re enjoying it on a cozy afternoon or serving it at a gathering, this sandwich is sure to impress.
- Total Time: 30 minutes
- Yield: 2 sandwiches (serves 2) 1x
Ingredients
For the Shrimp and Vegetables:
- 12 large shrimp, peeled and deveined
- 1 medium zucchini, sliced
- 1 bell pepper (any color), sliced
- 1 small red onion, sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 teaspoon fresh thyme leaves (or more for garnish)
For the Sandwich:
- 4 slices sourdough bread (or your bread of choice)
- 1 cup shredded mozzarella cheese (or a blend of mozzarella and provolone)
- 1/2 cup fresh arugula (optional for extra freshness)
- 1/4 cup pesto (optional for added flavor)
- 1 tablespoon butter (for toasting the bread)
Instructions
1. Prep the Shrimp and Vegetables:
- Start by prepping the shrimp and veggies. Place the shrimp in a bowl and season with olive oil, garlic, smoked paprika, salt, and pepper. Toss them together and set aside to marinate for 10-15 minutes.
- Slice the zucchini, bell pepper, and red onion into thin strips and season lightly with olive oil, salt, and pepper.
2. Grill the Vegetables:
- Preheat a grill pan or outdoor grill over medium heat. Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally, until they’re tender and have those perfect grill marks. Set aside.
3. Grill the Shrimp:
- Grill the shrimp on the same grill for about 2-3 minutes per side, or until they turn pink and opaque. Remove from the heat.
4. Toast the Bread:
- Butter the slices of sourdough bread and toast them on the grill or in a skillet until golden brown on both sides, about 2 minutes per side.
5. Assemble the Sandwich:
- Start by spreading a thin layer of pesto (if using) on the toasted bread slices. Then, layer the grilled vegetables, followed by the grilled shrimp. Add the shredded mozzarella cheese on top, allowing it to melt slightly from the warmth of the ingredients. Finish off with fresh arugula and a sprinkle of fresh thyme.
6. Serve and Enjoy!
- Close the sandwich and cut it in half for easy eating. Serve immediately with your favorite side, or enjoy it as-is!
Notes
- Pesto Substitute: If you don’t have pesto, you can swap it for a bit of mayo or aioli for a creamy touch.
- Cheese Variations: Feel free to mix up the cheese! Provolone, goat cheese, or a sharp cheddar would work wonders too.
- Vegetable Variations: You can easily swap out the zucchini and peppers for other veggies like eggplant, mushrooms, or even cherry tomatoes for a more unique flavor profile.
- Make-Ahead Tip: You can grill the shrimp and vegetables ahead of time, store them in the fridge, and then assemble the sandwiches when you’re ready to eat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilled
- Cuisine: American, Mediterranean
- Diet: Gluten Free
Nutrition
- Calories: 450 kcal
- Carbohydrates: 35g
- Protein: 35g
Keywords: Grilled Shrimp Sandwich Vegetable Shrimp Sandwich Gourmet Shrimp Sandwich Grilled Vegetable Sandwich Shrimp and Cheese Sandwich Grilled Sandwich with Pesto Mozzarella Shrimp Sandwich Thyme Shrimp Sandwich Sourdough Shrimp Sandwich Healthy Shrimp Sandwich