I love how fast this comes together — 15 minutes from start to finish, and the results are absolutely decadent. The buttery garlic base is familiar and comforting, while the Havarti adds that smooth, creamy finish that melts right into the shrimp. A splash of lemon juice brightens everything up, and the red pepper flakes give it just a hint of heat. It’s simple, but it tastes luxurious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by peeling and deveining the shrimp, then rinsing and patting them dry. It’s important to make sure they’re fresh — that’s what gives this dish its clean, briny flavor.
I melt the butter in a skillet over medium heat, then add the garlic. I sauté it for 1–2 minutes just until it’s fragrant. I never let it brown — I want flavor, not bitterness.
Next, I toss in the shrimp and sauté them for 4–5 minutes, flipping them halfway. I know they’re ready when they turn pink and opaque.
I stir in the creamy Havarti and let it melt into the shrimp, forming a silky, rich sauce that coats every bite.
To finish, I drizzle lemon juice over everything and sprinkle in the crushed red pepper flakes. One final stir, and I move it all to a serving dish, ready to enjoy.
Servings and Timing
This recipe makes 6 servings and takes only 15 minutes from start to finish — about 10 minutes of cooking time and 5 minutes for prep.
Variations
I sometimes use Gruyère or Fontina instead of Havarti for a different cheese profile.
For extra richness, I’ve added a splash of heavy cream along with the cheese.
A little chopped parsley or chives on top gives it a pop of color and freshness.
When I want to serve it as a main dish, I spoon it over rice or a slice of toasted baguette.
If I’m cooking for guests who like spice, I increase the red pepper flakes or even add a dash of hot sauce.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the shrimp gently in a skillet over low heat, adding a splash of water or a little more butter to bring back the creamy texture. I try not to microwave it — shrimp can turn rubbery that way.
FAQs
How do I know when the shrimp are cooked perfectly?
I look for the shrimp to turn pink and curl slightly. They should be opaque all the way through and firm but not rubbery.
Can I use pre-cooked shrimp?
I don’t recommend it for this recipe. The shrimp won’t absorb the garlic butter as well and might overcook when heated with the cheese.
What’s a good substitute for Havarti?
I like using Fontina or Mozzarella for a similarly creamy melt. Even Brie could work if I remove the rind.
Can I make this dish ahead of time?
I find it’s best served fresh, but I’ve prepped the shrimp and garlic beforehand to make cooking quicker when it’s time to serve.
Is this dish spicy?
It has just a mild kick from the red pepper flakes. I adjust to taste depending on who I’m serving.
Conclusion
Charleston’s Shrimp Cargot with Havarti is one of those recipes that feels fancy but is shockingly simple. It’s buttery, cheesy, garlicky, and fast — perfect for impressing guests or treating myself on a weeknight. Whether served as an appetizer or a quick indulgent meal, it always hits the spot.
