Coral Reef Shrimp Citrus Gruyère (Printable format)

Tender pink shrimp with citrus segments and bubbly Gruyère cheese create a colorful, fresh seafood dish.

# List of ingredients:

→ Seafood

01 - 1.1 lb large pink shrimp, peeled and deveined

→ Citrus

02 - 2 medium oranges, segmented and 1 tsp 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

# How to make it:

01 - Set oven broiler (grill) to high heat.
02 - Toss shrimp with 1 tbsp olive oil, lemon juice, salt, and pepper in a bowl.
03 - Heat a skillet over medium-high heat and cook shrimp for 2 minutes on each side until just opaque. Remove and set aside.
04 - In a separate bowl, gently combine 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 but firm. Arrange evenly on a serving platter as the coral base.
06 - Nestle sautéed shrimp and citrus segments among the vegetable ribbons to create a vibrant layered composition.
07 - Evenly sprinkle grated Gruyère over the assembled ingredients and place small spoonfuls of ricotta throughout.
08 - Place the platter under the broiler for 2 to 3 minutes until cheese is melted, bubbly, and lightly browned.
09 - Remove from heat, garnish with chopped chives and torn dill, drizzle with remaining olive oil, and serve immediately.

# Expert Suggestions:

01 -
  • It looks restaurant-fancy but comes together in under 40 minutes, which means you can actually pull it off on a weeknight.
  • The broiled cheese gets these irresistible golden bubbles while the citrus stays bright and sharp, creating this perfect contrast that keeps you coming back for another bite.
  • It's naturally gluten-free and pescatarian, so you're not left scrambling when those friends with dietary preferences show up.
02 -
  • Don't overcook the shrimp even by thirty seconds—they go from perfect to rubbery faster than you'd expect, so pull them off the heat the moment they turn fully pink with just a hint of opacity inside.
  • Your serving platter must be oven-safe because the heat transfer from the broiler is sudden and intense; I learned this the hard way with a beautiful ceramic platter that cracked.
  • The vegetables steam in parallel with cooking the shrimp, not after—timing is everything so the whole dish comes together warm and unified under the broiler.
03 -
  • Buy shrimp the day you're cooking them if possible, or thaw frozen ones slowly in the refrigerator overnight—rushing the thaw with warm water can make them mushy.
  • Prep your platter and have all components ready before you turn on the skillet because once you start cooking, every minute counts and you don't want to scramble hunting for the dill.
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