Coral Reef Shrimp Citrus Dish (Print)

Tender pink shrimp combined with citrus segments and melted Gruyère cheese create a bright, elegant 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

# Directions:

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 2 minutes per side until just opaque. Remove and set aside.
04 - Gently toss orange and grapefruit segments with orange zest and a pinch of salt in a separate bowl.
05 - Steam zucchini ribbons and carrot julienne for 1 to 2 minutes until tender but still firm. Arrange on a serving platter.
06 - Layer sautéed shrimp and citrus segments atop the vegetables to create a vibrant coral reef presentation.
07 - Sprinkle grated Gruyère evenly over the assembly and place dollops of ricotta cheese on top.
08 - Place the platter under the broiler for 2 to 3 minutes until the cheese is bubbly and lightly browned.
09 - Remove from broiler, garnish with chopped chives and torn dill, drizzle with remaining olive oil, and serve immediately.

# Expert Advice:

01 -
  • The broiler magic at the end transforms everything into something that feels fancy but takes barely 35 minutes.
  • It's naturally gluten-free and pescatarian, so it works for almost any table without feeling like a compromise.
  • The visual drama—those bright oranges, pink shrimp, melted golden cheese—makes people think you spent hours planning.
02 -
  • Don't peel and devein your shrimp too far ahead—they oxidize and turn gray; buy them this way if your market offers it, or do it just before cooking.
  • The platter must be oven-safe, and it should be large enough that everything sits in a single layer without crowding, otherwise the cheese browns unevenly and the vegetables steam instead of staying tender-crisp.
  • Watch the broiler constantly; every oven runs hot or cool differently, and 3 minutes under a broiler can go from perfect to scorched in seconds.
03 -
  • Buy pre-segmented citrus from the market if you're short on time; the juice they come packed in is still flavorful and worth keeping.
  • Use a mandoline for the zucchini ribbons if you have one—it's faster than a knife and creates more uniform, delicate strips that steam perfectly.
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