Save The first time I arranged shrimp and citrus on a platter, I wasn't thinking about coral reefs at all—I was just trying to use up what was in my fridge on a Tuesday night. But as I layered the pink shrimp, bright orange segments, and pale ribbons of zucchini, something clicked. The colors started talking to each other, and suddenly I was cooking something that felt alive, vibrant, like I'd brought the ocean onto my kitchen table. The moment the Gruyère bubbled under the broiler, filling the kitchen with that nutty, toasted aroma, I knew this dish had become something special.
I made this for my sister's birthday dinner, and what I remember most isn't the compliments—it was watching her lean over the platter in that moment before we all dug in, just breathing in the smell of toasted cheese and fresh herbs. She said it looked too pretty to eat, and I laughed and told her that's exactly when you know it's ready.
Ingredients
- 500 g large pink shrimp, peeled and deveined: The size matters here—large shrimp stay tender and cook evenly, and the pink color is essential for that visual pop.
- 2 medium oranges, segmented, plus 1 tsp zest: Fresh segments give you brightness without the acidity of juice, and the zest ties everything together with aromatic oils.
- 1 small pink grapefruit, segmented: This adds a subtle tartness and those gorgeous coral-pink tones that make the dish sing visually.
- Juice of 1 lemon: A whisper of acid that keeps the shrimp from tasting flat and brings out the sweetness of the citrus.
- 120 g Gruyère cheese, grated: The backbone of warmth and richness—Gruyère's nuttiness complements the seafood in a way most cheeses don't.
- 50 g ricotta cheese: Dollops of ricotta create soft, creamy pockets that contrast beautifully with the firm shrimp and vegetables.
- 1 small zucchini, thinly sliced into ribbons: The pale green ribbons form the delicate base of your coral reef, and they stay tender without turning mushy.
- 1 small carrot, julienned: These thin strands add a subtle sweetness and golden color that echoes the citrus tones.
- 1 tbsp fresh chives, finely chopped: A final whisper of onion flavor that doesn't overpower but adds depth.
- 1 tbsp fresh dill, torn: Dill and seafood are an old pairing for a reason—it's almost herbaceous magic together.
- 2 tbsp olive oil: Quality matters here; it's your finishing touch and part of the seasoning.
- Salt and freshly ground black pepper: Season generously but taste as you go.
Instructions
- Fire up your broiler and prep your shrimp:
- Get your oven broiler heating to high while you pat your shrimp dry and toss them with a tablespoon of olive oil, lemon juice, and a pinch of salt and pepper. Dry shrimp cook better and brown more evenly, so don't skip that step.
- Sauté the shrimp until just cooked:
- Heat your skillet over medium-high heat and listen for that sizzle as the shrimp hit the pan—it should smell sweet and slightly briny. Cook for exactly 2 minutes per side; any longer and they'll start to toughen up.
- Brighten the citrus:
- In a bowl, gently toss your orange and grapefruit segments with the zest and just a pinch of salt. The salt draws out the natural juices and makes the flavors pop.
- Steam your vegetables until tender:
- Whether you use a steamer or a microwave-safe bowl with a bit of water, steam the zucchini ribbons and carrot strips for 1 to 2 minutes—they should be just tender enough to bend slightly but still have some body.
- Build your coral reef on the platter:
- Arrange the steamed vegetables as your base, then nestle the cooked shrimp and citrus segments among them, layering for color and height. Don't worry about perfection; the chaos is part of the charm.
- Add the cheese and send it under the broiler:
- Sprinkle the grated Gruyère evenly over everything, then dot with small spoonfuls of ricotta cheese. Slide the whole platter under the broiler for 2 to 3 minutes, watching carefully as the cheese bubbles and turns golden.
- Finish with freshness and serve:
- Pull the platter out, scatter the chives and torn dill across the top, drizzle with the remaining olive oil, and get it to the table while the cheese is still warm and the vegetables are still bright.
Save There's something about watching people's faces when a dish arrives that's both playful and elegant, unexpected and comforting. This recipe became one of my go-to moves for that exact moment—when you want to impress without the fuss.
Why This Dish Works
The magic of this recipe lies in temperature contrast and visual storytelling. You're playing warm melted cheese against cool, bright citrus and tender vegetables, which keeps every bite interesting. The shrimp absorbs the lemon and olive oil, the Gruyère brings richness and a touch of earthiness, and the citrus cuts through it all with acidity and sweetness. It feels sophisticated, but it's really just layering flavors and letting them do what they naturally want to do together.
Making It Your Own
I've played with this recipe a dozen different ways, and it's forgiving enough to handle your experiments. Some nights I add thin slices of watermelon radish for extra peppery crunch, or pomegranate seeds for little bursts of tartness. Other times I'll swap the Gruyère for Emmental if I'm in the mood for something slightly milder, or use a good burrata instead of ricotta for a creamier finish. The structure stays the same, but the personality shifts based on what's in season and what's calling to you.
Wine and Serving Suggestions
This dish sings alongside a crisp Sauvignon Blanc or a dry rosé—something with enough acidity to echo the citrus on the plate and enough body to stand up to the richness of the cheese. I've also had it with a light Pinot Grigio on summer evenings, and it felt equally right. Serve it straight from the broiler while the cheese is still bubbling, and watch your guests lean in the moment it hits the table.
- Make sure your serving platter is oven-safe before you slide it under the broiler.
- If your platter isn't oven-safe, transfer everything to an oven-safe dish after assembly.
- Serve immediately—this is one of those dishes that's at its best the moment it's done.
Save Every time I make this, I'm reminded that the best meals are the ones where flavors feel effortless and people feel seen. This dish does both.
Recipe FAQs
- → What type of shrimp is best for this dish?
Large pink shrimp, peeled and deveined, work best for their tenderness and vibrant color.
- → Can I substitute Gruyère cheese?
Yes, Emmental or a bubbly mozzarella can be used as alternatives for a similar melt and flavor.
- → How should the vegetables be prepared?
Steam zucchini ribbons and julienned carrots for 1-2 minutes until just tender to retain texture and color.
- → What is the purpose of broiling the dish?
Broiling melts and lightly browns the Gruyère cheese, adding a bubbly, golden finish and enhancing flavor.
- → Are there suggested wine pairings?
A crisp Sauvignon Blanc or a dry rosé complements the fresh citrus and seafood flavors beautifully.
- → Can I add extra garnish for color?
Yes, thin slices of watermelon radish or pomegranate seeds add vibrant color and a subtle flavor boost.