Shrimp in Achiote Oil
Succulent shrimp cooked in vibrant red achiote-infused oil with spicy Thai chiles, garlic, and a tangy citrus-soy sauce. Served with toasted bread, this dish offers a perfect blend of Latin American and Asian flavors.
Ingredients
- •¼ cup peanut or vegetable oil
- •2 tablespoons achiote (annatto) seeds
- •2 tablespoons unsalted butter
- •1½ whole Thai chiles
- •4 cloves garlic
- •2 tablespoons fresh calamansi or lime juice
- •1 tablespoon reduced-sodium soy sauce
- •1¼ pounds large shrimp
- •to taste Kosher salt and pepper
- •2 whole scallions
- •1 loaf country-style bread
Cooking Instructions
- 1.
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.
5 min
- 2.
DO AHEAD: Achiote oil can be made 1 week ahead. Cover and chill.
- 3.
Heat achiote oil and butter in a large skillet over medium heat. 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.
5 min