Coral Reef Shrimp Citrus (Print Version)

A vibrant dish featuring shrimp, citrus segments, steamed vegetables, and melted Gruyère cheese.

# 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

# How To Make:

01 - Set the oven broiler to high heat.
02 - In a bowl, combine shrimp with 1 tablespoon olive oil, lemon juice, salt, and black pepper.
03 - Heat a skillet over medium-high heat and cook shrimp for 2 minutes per side until opaque and just cooked through. Remove and set aside.
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 evenly on an oven-safe platter as the base layer.
06 - Nestle sautéed shrimp and citrus segments among the steamed vegetables to create a vibrant, layered presentation.
07 - Evenly sprinkle grated Gruyère over the arrangement and dot with spoonfuls of ricotta cheese.
08 - Place the platter under the broiler for 2 to 3 minutes until the cheese bubbles and develops light golden spots.
09 - Remove from broiler. Garnish with chopped chives and torn dill, drizzle with remaining olive oil, and serve immediately.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when it's really just 35 minutes of straightforward cooking.
  • The contrast of tender shrimp, melting cheese, and bright citrus hits every flavor note your palate craves.
  • Naturally gluten-free and pescatarian without feeling like a compromise.
02 -
  • Don't overcook the shrimp—they're done the second they turn opaque, and even 30 seconds too long makes them tough and rubbery.
  • The broiler step is what transforms this from a cold salad into something warm and comforting; don't skip it or rush it.
03 -
  • Segment your citrus over a bowl to catch any juices, then use those juices as part of the seasoning for the shrimp—nothing goes to waste.
  • If you're cooking for guests who have shellfish allergies, swap the shrimp for scallops or even white fish, and the dish works just as beautifully.
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