Coral Reef Shrimp Citrus Dish (Print Version)

Tender pink shrimp paired with citrus segments and melted Gruyère cheese on a bed of fresh vegetables.

# Components:

→ Seafood

01 - 1.1 lb large pink shrimp, peeled and deveined

→ Citrus

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

→ Cheeses

05 - 4 oz Gruyère cheese, grated
06 - 1.7 oz ricotta cheese

→ Vegetables & Garnish

07 - 1 small zucchini, thinly sliced into ribbons
08 - 1 small carrot, julienned
09 - 1 tbsp fresh chives, finely chopped
10 - 1 tbsp fresh dill, torn

→ Pantry

11 - 2 tbsp olive oil
12 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Set the oven broiler to high heat.
02 - In a bowl, toss shrimp with 1 tablespoon olive oil, lemon juice, salt, and pepper until evenly coated.
03 - Heat a skillet over medium-high heat and cook shrimp for 2 minutes per side until just opaque. Remove and set aside.
04 - In a bowl, gently combine orange and grapefruit segments with orange zest and a pinch of salt.
05 - Steam zucchini ribbons and carrot julienne for 1 to 2 minutes until just tender. Arrange them on a serving platter to create a coral base.
06 - Distribute sautéed shrimp and citrus segments atop the vegetable base, layering to simulate a vibrant coral reef.
07 - Sprinkle grated Gruyère evenly over the assembly and place small dollops of ricotta cheese throughout.
08 - Place the platter under the broiler for 2 to 3 minutes until the cheese melts, bubbles, and browns lightly.
09 - Remove from heat, garnish with chives and dill, drizzle remaining olive oil over top, and serve immediately.

# Expert Advice:

01 -
  • It looks restaurant-fancy but comes together in under 40 minutes, which means you can actually make it on a weeknight.
  • The hot melted cheese meeting cool citrus creates this magic moment where every bite tastes like something bigger than the ingredients alone.
  • It's naturally gluten-free and light enough to feel special without making you sluggish afterward.
02 -
  • Don't steam the vegetables longer than 2 minutes or they'll soften too much and collapse under the cheese—firm is what you're after.
  • Watch that broiler like a hawk; the difference between beautiful and burnt is about 45 seconds, and there's no salvaging it.
  • The ricotta needs to go on after the broiler in a perfect world, but if you're in a rush, mix it with a tiny bit of lemon zest first so it doesn't melt into nothing.
03 -
  • Prep your vegetables and citrus while the broiler preheats so you're not scrambling during the final assembly.
  • If your serving platter isn't oven-safe, transfer everything to one that is right before the broiler step—ceramic or cast iron both work beautifully.
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