Coral Reef Shrimp Citrus (Printable Version)

Tender shrimp and citrus combined with Gruyère, zucchini ribbons, and fresh herbs for a vibrant, colorful main dish.

# What You'll Need:

→ 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

# Steps:

01 - Set the oven broiler to high heat.
02 - Combine shrimp with 1 tbsp olive oil, lemon juice, salt, and pepper in a bowl; toss to coat evenly.
03 - Heat a skillet over medium-high heat and cook shrimp for about 2 minutes per side until just opaque; transfer to a plate.
04 - In a separate bowl, gently toss orange and grapefruit segments with orange zest and a pinch of salt.
05 - Steam zucchini ribbons and julienned carrot for 1 to 2 minutes until tender-crisp; arrange these as the base on a serving platter.
06 - Arrange sautéed shrimp and citrus segments atop the vegetable base, layering to mimic a coral reef.
07 - Sprinkle grated Gruyère evenly over the arrangement and dot with small spoonfuls of ricotta cheese.
08 - Place the platter under the broiler for 2 to 3 minutes until the cheese bubbles and exhibits a light golden brown.
09 - Remove from broiler, garnish with chopped chives and torn dill, drizzle with remaining olive oil, and serve immediately.

# Expert Insights:

01 -
  • It feels like a showstopper but comes together in under 40 minutes, which means you can actually pull this off on a weeknight.
  • The shrimp stays tender, the cheese gets gloriously bubbly, and somehow all those bright citrus flavors make the whole thing taste like a meal instead of just ingredients on a plate.
  • It's naturally gluten-free and works for pescatarians, so you're not fumbling through modifications when friends with different diets come over.
02 -
  • Shrimp cook in seconds, not minutes—the moment they curl and turn opaque is the moment to remove them, or you'll have rubber instead of tender bites.
  • The platter must be oven-safe and go directly under the broiler; a flimsy one will warp and your beautiful arrangement collapses.
  • Don't peel the citrus segments more than a few minutes before cooking, or they'll dry out and lose their juiciness.
03 -
  • Prep everything before you turn on any heat—shrimp cooks in minutes and you need to move quickly without scrambling for a knife or cutting board.
  • If your platter isn't oven-safe, transfer the arrangement to one before the broiler step, or you'll regret it the moment you smell scorched food.
  • The Gruyère is doing the heavy lifting here textually and visually, so don't skimp on quality or quantity—it's what makes the dish feel indulgent.
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