Prep 15 mins
Cook 15 mins
A Filipino dish with achiote oil bathing the shrimp in an amber hue, and citrus lending a bright, tart note
- 1⁄3 cup olive oil
- 2 tablespoons achiote seeds (Annatto)
- 2 tablespoons coconut oil
- 2 thai chilies, with seeds, thinly sliced
- 4 garlic cloves, finely chopped
- 2 tablespoons fresh calamansi juice
- 1 tablespoon soy sauce
- 1 1⁄4 lbs large shrimp, peeled, deveined
- 2 scallions, thinly sliced
- 1 pinch kosher salt
- 1 pinch fresh ground black pepper
- Achiote Oil.
- 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).
- 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.