Shrimp with Citrus Foam and Basil Pearls

Name: Shrimp with Citrus Foam and Basil Pearls
Total time: 40 min
Yield: 1 serving
Cuisine: Molecular gastronomy
Ingredients: 6 medium shrimp, peeled and deveined; 1 orange, zest and juice; 1 lemon, zest and juice; 10 basil leaves; 1g agar-agar; 100ml vegetable broth; 1g soy lecithin; Salt to taste; Olive oil for cooking

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40 minTotal time

AdvancedDifficulty

250kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Vegetable broth Water with a small pinch of salt
Orange An equal amount of mandarin juice and zest
Olive oil A neutral cooking oil such as canola oil

Nutrition per serving

Estimated values for 1 serving, 250 kcal

Protein22 g

Carbohydrates14 g

Fat12 g

Fiber 2 g · Sugar 8 g · Sodium 650 mg

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A sophisticated molecular gastronomy dish featuring succulent shrimp paired with a refreshing citrus foam and delicate basil pearls.

Main Dish Molecular gastronomy

Steps

Prepare the basil pearls:
- Blend basil leaves with vegetable broth until smooth.
- Strain the mixture and heat it in a saucepan.
- Add agar-agar and bring to a boil, stirring constantly.
- Use a dropper to drop the mixture into cold vegetable oil to form pearls.
- Rinse pearls with water and set aside.
Create the citrus foam:
- Mix orange and lemon juice with zest in a bowl.
- Add soy lecithin and blend with an immersion blender until foam forms. Set aside.
Cook the shrimp:
- Season shrimp with salt.
- Heat olive oil in a pan and cook shrimp for 2-3 minutes on each side until pink and opaque.
Assemble the dish:
- Place cooked shrimp on a plate.
- Spoon citrus foam over the shrimp.
- Garnish with basil pearls.
Serve immediately.

Tips for Shrimp with Citrus Foam and Basil Pearls

A stable citrus foam should look airy and glossy; let the blender head skim the surface to build bubbles rather than fully submerging it.
For neat pearls, keep the oil thoroughly chilled and use a dropper with a narrow tip; pearls that clump usually mean the oil is not cold enough.
Use a wide, shallow serving plate so the foam and pearls remain distinct instead of pooling around the shrimp.

Drink pairing

A crisp, dry sparkling wine
Its bright acidity and lively bubbles complement the citrus and keep the shrimp tasting light.

0% option: Chilled sparkling water with a squeeze of lemon

Storage

Refrigerate leftover shrimp and pearls promptly, within 2 hours, and use within 3–4 days. The foam is best fresh; keep components separate and reheat shrimp until steaming hot before serving.