Coral Reef Shrimp Gruyere (Print Version)

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

# What You'll Need:

→ Seafood

01 - 1.1 lb large pink shrimp, peeled and deveined

→ Citrus

02 - 2 medium oranges, segmented plus 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 It:

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

# Additional Tips::

01 -
  • It looks stunning enough to impress guests but comes together in under 35 minutes, so you won't spend your whole evening cooking.
  • The bright citrus cuts through the richness of the cheese, making each bite feel fresh and surprisingly light despite being a main dish.
  • Every element has real flavor—this isn't a dish that sacrifices taste for presentation.
02 -
  • Don't let the shrimp cook longer than 2 minutes per side—I learned this the hard way when I overcooked them trying to make sure they were done, and they became tough and chewy instead of tender.
  • The broiler step is quick, so stay in the kitchen and watch it—the difference between perfectly bubbled cheese and burnt cheese is about 30 seconds.
  • Segment your citrus over a bowl to catch all the juice, then use that juice in the seasoning—it's free liquid gold that adds brightness and prevents any drying.
03 -
  • Keep your broiler door open or partially open while cooking so the heat isn't trapped and the cheese browns evenly instead of burning in spots.
  • If your shrimp release a lot of liquid when cooking, drain it before nestling them into the vegetables—excess moisture will keep the cheese from browning properly.
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