Cheesy Baked Shrimp Sandwiches

Cheesy Baked Shrimp Sandwiches

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How to Make Heavenly Cheesy Baked Shrimp Sandwiches!

Sometimes there’s nothing like a big, messy, hot sandwich for dinner. If it’s got cheese and shrimp in it, even better! Bring it on! Sandwiches are super trendy right now. Some of the top restaurant chefs in the country are opening gourmet sandwich shops. So what’s the key to a really good sandwich? It’s pretty simple. Good bread, a great filling, and a delicious spread. I think sometimes toasting a sandwich can take it to a whole other level! Especially if it’s cold out!

I’m not a big fan of a cold sandwich in the winter. My Cheesy Baked Shrimp Sandwiches are heavenly! They have it all! They make a delicious dinner. They are perfect for Lent when a lot of us don’t eat meat on Fridays. They are also perfect served for brunch or lunch. You can even slice them up into smaller pieces and serve them as killer appetizers at your next party! Trust me. They will be a hit no matter how you serve them. They are super easy, and the filling can even be made 2 days ahead. Love that! I’m all about make-aheads!

My secret ingredient is Tony Chachere’s Original Creole Seasoning. It’s full of flavor, but don’t worry because it’s not spicy! I’m teaming up with Tony Chachere’s to help get the word out about how this Creole seasoning needs to be a pantry staple in your kitchen. It’s my go-to when I need to kick up the flavor in a lot of my recipes. It’s great on just about everything! I love it on shrimp and seafood! It really makes these shrimp sandwiches extra special!

Throw on your apron and let’s get cookin’! Here’s how to make these yummy sandwiches. By the way, you can click Cheesy Baked Shrimp Sandwiches for my complete and printable recipe.

First, preheat your even to 350 degrees. Slice a loaf of crusty French bread in half. I love going to a bread bakery or picking up a loaf of artisan bread from the grocery store. Ciabatta or a loaf of unsliced sourdough bread works too. Remember, good bread is one of the keys to a killer sandwich.

If the bread is a bit thick in the center, after you slice it in half, use your fingers to pull some of the inside of it out. You can use that to make fresh breadcrumbs for your casseroles. The inner bread is perfect to use in a meatloaf too.

Now that your bread is ready, it’s time to melt the butter in a large skillet. Add the celery and green onions. Sauté them for about 2 minutes over medium heat. Next, add the garlic and cook for 30 seconds stirring constantly so the garlic doesn’t burn.

Okay, it’s shrimp time. Medium-sized uncooked shrimp works best for this recipe. If your shrimp is a bit on the larger side, just cut it in half or chop it up a bit. Make sure your shrimp is peeled and deveined. You can buy it that way. I always pat it dry really well before cooking it. Cook shrimp in the butter until it just turns pink. Don’t overcook it.

Now, stir in 1 tablespoon of Tony Chachere’s Original Creole Seasoning. Then, remove the skillet from the heat and squeeze juice from half a lemon over that shrimp. Let the mixture cool down.

In a big bowl, gently toss the shrimp together with mayonnaise and shredded cheddar cheese.

I like to foil line my sheet pan to save on cleanup. Pile that shrimp mixture on top of your bread.

Now, it’s time to bake these babies for 20 to 25 minutes. Check on them at 15 minutes. They should be warm and bubbly and the bread should be well toasted. You can aways turn the broiler on for a minute or two if you need to brown the tops a bit.

Pull them out of the oven. Sprinkle a few tablespoons of fresh chopped green onions over the top. Slice the loaf into whatever size sandwich you like. Like I mentioned, you can slice them into thin strips or smaller pieces if you are serving this as an appetizer. They are a great way to get any party started! For dinner, brunch or lunch, I serve this with a nice salad and lots of napkins. Warning! These can get a bit messy. You can use a knife and fork to eat them but that’s not nearly as fun! LOL! Dive in!

I think you’ll agree these are seriously killer sandwiches! Super easy too! If you want to make these ahead, you can make the filling 2 days ahead. Cover and refrigerate it. Then fill your bread and bake it when you are ready. Remember that Tony Chachere’s Original Creole Seasoning is a quick way to add that special snap to lots of recipes! Click Cheesy Baked Shrimp Sandwiches for my complete and printable recipe. Enjoy!

Cheesy Baked Shrimp Sandwiches

Prep Time 20 minutes
Cook Time 25 minutes
Servings 8


  • 1 loaf Crusty French bread
  • 2 tbsp Butter
  • 1/2 cup Green onions, chopped, plus a few tablespoons extra for garnish
  • 1/2 cup Celery - finely diced
  • 2 cloves Garlic - minced
  • 1 1/2 lbs. Medium-sized uncooked, peeled and deveined shrimp
  • 1 tbsp Tony Chachere’s Original Creole Seasoning
  • Juice from half lemon
  • 1 cup Mayonnaise
  • 2 cups Shredded cheddar cheese


  • Preheat oven to 350 degrees.
  • Slice loaf of bread in half.
  • Use your fingers to pull a little of the inside of the loaf of bread out.
  • In a large skillet, melt butter.
  • Cook onions and celery for 2 minutes.
  • Add garlic and cook 30 seconds more.
  • Add shrimp and cook until it turns pink.
  • Add Tony Chachere’s Original Creole Seasoning. Stir well.
  • Squeeze lemon juice over shrimp.
  • Toss to coat. Turn off heat. Let mixture cool a few minutes.
  • Place shrimp mixture in a large bowl, and stir in mayonnaise and cheese.
  • Spoon shrimp mixture on top of bread.
  • Bake on a sheet pan for about 20 to 25 minutes or until golden brown on top.
  • Garnish with green onions.
  • Cut into slices and serve warm right away.


Calories: 522kcal | Carbohydrates: 28g | Protein: 30g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 775mg | Potassium: 365mg | Fiber: 2g | Sugar: 3g | Vitamin A: 658IU | Vitamin C: 2mg | Calcium: 296mg | Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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  1. Dean Roberts says:

    I made this last night and it was very good. I would make it again but I think I would like a little sauce of some kind. Maybe a Parmesan cheese sauce?
    I did make two minor changes. I used English muffins and I omitted the Creole seasoning (health reasons).
    Thanks Cooking Mom.