Coral Reef Shrimp Gruyere (Printable)

Tender shrimp with bright citrus and melted Gruyère create a vibrant, ocean-inspired main dish.

# Ingredient List:

→ 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

# How to Prepare:

01 - Preheat the oven broiler to high.
02 - In a bowl, toss shrimp with 1 tablespoon olive oil, lemon juice, salt, and black pepper.
03 - Heat a skillet over medium-high heat and sauté shrimp for 2 minutes per side until just cooked through. 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 just tender. Arrange on a serving platter as the coral base.
06 - Nestle sautéed shrimp and citrus segments among the steamed vegetables to create a colorful coral reef effect.
07 - Sprinkle grated Gruyère evenly over the arrangement and dot with small spoonfuls of ricotta cheese.
08 - Place the platter under the broiler for 2 to 3 minutes, until the cheese bubbles and lightly browns.
09 - Remove from broiler, garnish with chopped chives and torn dill, drizzle with remaining olive oil, and serve immediately.

# Expert Suggestions:

01 -
  • It tastes restaurant-quality but comes together in under 40 minutes, which means you can actually pull this off on a weeknight.
  • The contrast of warm melted cheese with cool, bright citrus feels elegant but doesn't require any fancy techniques or years of practice.
  • It's naturally gluten-free and pescatarian, so you're not awkwardly adapting a recipe—it's already built this way.
02 -
  • Don't walk away during those final two to three minutes under the broiler—ovens vary wildly, and the difference between gorgeous and burnt is about thirty seconds.
  • Steam your vegetables separately first; if you try to do it all at once, something either gets mushy or stays too firm, and the timing falls apart.
03 -
  • Buy your shrimp the day you're cooking, and pat them completely dry before searing—any moisture creates steam instead of that beautiful golden sear.
  • Segment your citrus over a bowl to catch the juice, then reserve that juice for the dressing; it's liquid gold and too good to waste.
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