Photo by Matt Duckor
In this Filipino dish, achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.
Recipe information
Yield
Makes 4 servings
Ingredients
Achiote oil:
1/4 cup peanut or vegetable oil
2 tablespoons achiote (annatto) seeds
Shrimp:
2 tablespoons unsalted butter
1–2 Thai chiles, with seeds, thinly sliced
4 garlic cloves, finely chopped
2 tablespoons fresh calamansi or lime juice
1 tablespoon reduced-sodium soy sauce
1 1/4 pounds large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
2 scallions, thinly sliced
Toasted country-style bread (for serving)
Preparation
For achiote oil:
Step 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.
Step 2
DO AHEAD: Achiote oil can be made 1 week ahead. Cover and chill.
For shrimp:
Step 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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
36 Classic and Modern Filipino Recipes
These traditional (and sometimes not-so-traditional) recipes showcase some of the sweet, sour, and deeply savory notes characteristic of Filipino cuisine.Our Best Tiki-Inspired Recipes
Light the torches. Lay on the leis. It's tiki time.Why You Should Be Cooking Filipino Food
Adobo, banana ketchup, and more.
