Save The first time I plated this dish, I wasn't thinking about coral reefs at all—I was simply trying to use up pink shrimp and citrus that had caught my eye at the market, wondering how they'd taste together under melted Gruyère. But as I arranged the vegetables and arranged the shrimp among them, something clicked: the colors, the layers, the way the cheese bubbled under the broiler like ocean foam. It stopped being about using ingredients and became about capturing something alive on a plate.
I made this for my sister's dinner party on a humid summer evening when nobody wanted anything heavy, and watching four people go quiet when they took their first bite—that's when I knew this recipe had something special. The shrimp stayed tender, the cheese created little pockets of richness, and somehow the whole thing felt both elegant and completely unpretentious.
Ingredients
- Large pink shrimp, 500 g: Look for shrimp that are truly pink or just barely translucent—these cook more evenly and stay juicy instead of turning rubbery.
- Medium oranges, 2 (plus 1 tsp zest): The sweetness of fresh orange is what makes this dish sing; skip bottled juice entirely.
- Pink grapefruit, 1 small: This adds a gentle tartness that balances the richness of the cheese beautifully.
- Lemon juice, from 1 lemon: A squeeze just before serving brightens everything, so don't skip it even if citrus seems redundant.
- Gruyère cheese, grated, 120 g: Use freshly grated Gruyère if you can—the pre-shredded kind melts unevenly and turns grainy.
- Ricotta cheese, 50 g: Dollops of ricotta create pockets of creaminess that the other cheeses can't quite do on their own.
- Zucchini, 1 small (sliced into ribbons): A vegetable peeler makes ribbons faster than a mandoline and feels less dangerous at the end of a long day.
- Carrot, 1 small (julienned): Raw carrot would be too crunchy here, so the brief steam makes it tender enough to work with the other textures.
- Fresh chives and dill: These herbs are what make the dish feel intentional instead of just thrown together; their flavor is delicate and won't overpower the shrimp.
- Olive oil, 2 tbsp: Use your better olive oil for the final drizzle—it's one of the last things you taste.
- Salt and black pepper: Taste as you go, especially after the cheese goes under the broiler, as the salt intensifies.
Instructions
- Get your broiler ready and mise your mise:
- Position your oven rack so the platter will be 4 to 5 inches from the broiler element, then turn it to high. Prep all your ingredients on the counter before you start cooking—this dish moves fast once the pan is hot.
- Season and sauté the shrimp:
- Toss your shrimp with olive oil, lemon juice, salt, and pepper in a bowl, letting them sit for just a minute so they absorb the flavors. In a hot skillet, cook them 2 minutes per side until they just turn opaque; they'll finish cooking under the broiler, so don't overdo them.
- Toss the citrus with care:
- In a separate bowl, gently combine your orange and grapefruit segments with the zest and a pinch of salt, being careful not to break them into juice.
- Create your vegetable foundation:
- Steam the zucchini ribbons and carrot strips for just 1 to 2 minutes—they should still have a bit of resistance when you bite them. Arrange them on your oven-safe platter in loose, overlapping patterns to form the base of your coral reef.
- Build your reef layer by layer:
- Nestle the cooked shrimp and citrus segments among the vegetables, thinking about color and balance as you work. This is where the dish becomes visual; take a moment to arrange it the way it makes you happy.
- Add the cheese and broil:
- Scatter the grated Gruyère evenly over everything, then dot small spoonfuls of ricotta across the platter. Slide it under the broiler for 2 to 3 minutes, watching through the window—you want the cheese bubbly and just barely golden, not brown.
- Finish and serve immediately:
- Pull the platter out (it will be hot), scatter your fresh chives and torn dill across the top, drizzle with your good olive oil, and bring it straight to the table while the cheese is still warm and the vegetables are tender.
Save There's a moment right after you pull this from under the broiler when the whole platter is still steaming and the cheese is actively bubbling, and that's the moment you know you've created something that's more than just dinner. It's theater, it's care, it's telling people you wanted to make something beautiful for them.
Why This Combination Works
The warm melted cheese against the cool, bright citrus creates a contrast that keeps your palate engaged with every bite—it's not just one flavor experience, it's several happening at once. The tender vegetables give structure to the plate without being heavy, and the shrimp, cooked just through, absorbs all the flavors around it while staying delicate. This is why the dish feels both substantial and light, why it works for a dinner party or a quiet meal, and why people always ask for the recipe.
Timing and Preparation Strategy
You can have everything prepped 30 minutes before your guests arrive—the vegetables can be ribboned and julienned, the citrus segments can be sitting in a bowl with their zest, and the shrimp can be waiting in their seasoning. The actual cooking takes less than 15 minutes from pan to table, which means you're never stuck in the kitchen when you should be with people. This makes it feel effortless even though you've clearly put thought into it.
Variations and Swaps You Can Make
If you want to make this recipe your own, there are small changes that respect the spirit of the dish while letting you cook with what you have. Swap the Gruyère for Emmental or even a good melting mozzarella if that's what's in your kitchen, though you'll lose some of the nuttiness. Try adding thin slices of watermelon radish or a scatter of pomegranate seeds right before plating for extra color and a different texture. You can even substitute firm white fish for the shrimp if that's more your style, just watch the cooking time carefully.
- Consider a dry rosé or crisp Sauvignon Blanc alongside this dish—the wine echoes the citrus and cuts through the richness of the cheese.
- If fresh dill isn't available, fresh tarragon or even a tiny pinch of fennel frond will give you that herbal note without tasting identical.
- Make this vegetarian by using thick slices of grilled halloumi in place of the shrimp, though you'll want to add a handful of toasted pine nuts for protein and textural interest.
Save This dish reminds me that cooking doesn't need to be complicated to feel special—it just needs intention and a moment of attention at the right time. Make it once and it becomes one of those recipes you return to, each time remembering the first time someone's face lit up as they took a bite.
Recipe Q&A
- → What type of shrimp is best for this dish?
Large pink shrimp, peeled and deveined, provide the ideal tender texture and mild flavor.
- → How should the citrus be prepared?
Use segmented oranges and pink grapefruit with a touch of zest to add fresh, bright notes that complement the seafood.
- → Can I substitute the Gruyère cheese?
Yes, Emmental or mozzarella work well for a similar bubbly, melting effect under the broiler.
- → What is the purpose of steaming the vegetables?
Steaming zucchini ribbons and carrots softens them slightly while maintaining their vibrant color and texture.
- → How long should the dish be broiled?
Broil for 2 to 3 minutes until the cheese bubbles and lightly browns, adding both flavor and visual appeal.