Coral Reef Shrimp Citrus Cheese (Printer View)

Tender shrimp combined with citrus and bubbly cheese create a colorful, fresh ocean-inspired main dish.

# What you'll 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 and freshly ground black pepper, to taste

# Method:

01 - Set the oven broiler to high heat.
02 - In a bowl, toss shrimp with 1 tablespoon olive oil, lemon juice, salt, and pepper.
03 - Heat a skillet over medium-high heat and cook shrimp for 2 minutes per side until just opaque. Remove and set aside.
04 - Combine orange and grapefruit segments with orange zest and a pinch of salt in a separate bowl, gently tossing to combine.
05 - Steam zucchini ribbons and carrot julienne for 1 to 2 minutes until just tender. Arrange vegetables on an oven-safe platter to create the coral base.
06 - Distribute sautéed shrimp and citrus segments evenly over the vegetable base, layering to emulate a vibrant coral reef.
07 - Sprinkle grated Gruyère over the assembly, then dot with spoonfuls of ricotta cheese.
08 - Place the platter under the broiler for 2 to 3 minutes until cheese bubbles and gains a light golden color.
09 - Remove from broiler, garnish with chopped chives and torn dill, then drizzle with remaining olive oil. Serve immediately.

# Expert Advice:

01 -
  • It's ready in 35 minutes but feels like you spent the afternoon in the kitchen.
  • The warm, melted Gruyère against cool citrus and tender shrimp creates this unexpected flavor balance that keeps surprising you.
  • It actually gets easier to plate the more you make it—the visual arrangement becomes instinctive.
02 -
  • The broiler is fast—once that cheese starts bubbling, you've got about 30 seconds before it goes from golden to burnt, so stay in front of the oven.
  • If your platter isn't oven-safe, transfer everything to one that is before broiling, or your serving dish will crack.
  • The shrimp cooks quickly and keeps cooking slightly from residual heat, so pulling them off the skillet when they're just barely done is the secret to keeping them tender.
03 -
  • Buy your shrimp the day you're cooking if possible—their texture and flavor are noticeably better than frozen, and fresh ones take the broiler heat more forgivingly.
  • If your oven-safe platter is dark or cast iron, the bottom may cook faster than the top, so keep it closer to the broiler element or reduce time by 30 seconds.
  • Make your citrus segments right before serving so they stay juicy and bright rather than sitting in their own liquid.
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