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+ servings

Shrimp in Achiote Oil


  • Achiote oil
  • cup olive oil
  • 2 Tbsp achiote (annatto seeds)

  • Shrimp
  • 2 Tbsp coconut oil
  • 1 - 2 Thai chiles, with seeds, thinly sliced
  • 4 cloves garlic finely chopped
  • 2 Tbsp Calamansi juice (or lime juice)
  • 1 Tbsp soy sauce
  • 1 ¼ lbs large shrimp peeled, deveined
  • 2 scallions, thinly sliced
  • a few pinches each kosher salt and freshly ground pepper


  • Achiote Oil
  • Cook oil and achiote seeds in a small saucepan over medium-low heat until the oil turns dark red, about 5 minutes. Strain into a jar and let cool.
  • (The achiote oil can be made up to 1 week ahead. Cover and chill)

  • Shrimp
  • Heat achiote oil and butter in a large skillet over medium heat. Top with scallions and serve with bread
  • Add chiles, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds.
  • Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes.
  • Top with scallions and serve with bread