The Coral Reef Shrimp Citrus (Printable)

Tender shrimp paired with citrus segments and melted Gruyère cheese in a vibrant layered dish.

# What You Need:

→ Seafood

01 - 1.1 lb large pink shrimp, peeled and deveined

→ Citrus

02 - 2 medium oranges, segmented
03 - 1 tsp orange zest
04 - 1 small pink grapefruit, segmented
05 - Juice of 1 lemon

→ Cheeses

06 - 4 oz Gruyère cheese, grated
07 - 1.7 oz ricotta cheese

→ Vegetables & Garnish

08 - 1 small zucchini, thinly sliced into ribbons
09 - 1 small carrot, julienned
10 - 1 tbsp fresh chives, finely chopped
11 - 1 tbsp fresh dill, torn

→ Pantry

12 - 2 tbsp olive oil
13 - Salt, to taste
14 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Set the oven broiler (grill) to high heat.
02 - In a bowl, combine shrimp with 1 tablespoon olive oil, lemon juice, salt, and pepper; toss to coat evenly.
03 - Heat a skillet over medium-high heat and cook shrimp for 2 minutes per side until just opaque; remove and set aside.
04 - Gently toss the orange and grapefruit segments with orange zest and a pinch of salt in a separate bowl.
05 - Steam zucchini ribbons and carrot strips for 1 to 2 minutes until tender but still vibrant; arrange on an oven-safe platter to create the base.
06 - Nestle sautéed shrimp and citrus segments among the steamed vegetables to create a colorful coral reef effect.
07 - Sprinkle grated Gruyère evenly over the assembly and dot with spoonfuls of ricotta cheese.
08 - Place the platter under the broiler for 2 to 3 minutes until the cheese bubbles and develops a light golden crust.
09 - Remove from oven, garnish with chopped chives and torn dill, drizzle with remaining olive oil, and serve immediately.

# Expert Suggestions:

01 -
  • It looks like you spent hours plating, but it comes together in under 35 minutes.
  • The broiled Gruyère creates these little golden pockets of umami that play beautifully against the bright citrus.
  • It's naturally pescatarian and gluten-free without feeling like you're missing anything.
02 -
  • Your platter needs to be oven-safe and able to handle direct broiler heat, or the whole thing falls apart at the last moment.
  • Don't let the shrimp sit more than a few minutes before cooking or they release water that makes your skillet steam instead of sear.
03 -
  • Have all your components ready before you start cooking—this dish moves quickly once the shrimp hits the pan.
  • If your broiler runs hot, tent the platter loosely with foil for the first minute so the cheese mellows instead of burning.
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