Shrimp in Achiote Oil

By VeggiesByCandlelight
May 29, 2014
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Author Notes: A Filipino dish with achiote oil bathing the shrimp in an amber hue, and citrus lending a bright, tart noteVeggiesByCandlelight

Serves: 4


  • 1/3 cup Olive Oil
  • 2 tablespoons Achiote (Annatto) Seeds


  • 2 tablespoons Coconut oil
  • 2 Thai chiles, with seeds, thinly sliced
  • 4 Garlic cloves, finely chopped
  • 2 tablespoons Calamansi juice (** or lime juice)
  • 1 tablespoon Soy Sauce
  • 1 1/4 pounds Large shrimp, peeled, deveined
  • 2 Scallions, thinly sliced
  • a few pinches each kosher salt, freshly ground pepper
  2. Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool. (** Note: The achiote oil can be made up to 1 week ahead. Cover and chill)
  4. Heat achiote oil and butter in a large skillet over medium heat.
  5. Add chiles, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds.
  6. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes.
  7. Top with scallions and serve with bread

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