Shrimp in Achiote Oil

Shrimp in Achiote Oil

This Keto Filipino Shrimp with Achiote Oil is another Keto Pinoy equation you know and love made into a low carb interpretation. Sweet, delectable shrimp are sauteed with spread and minced garlic and a while later stewed in a soy and lime juice sauce. The last dish is showered with achiote oil created utilizing stewing annatto seeds in oil. The splendid red concealing is amazing subsequently superb! The last dish is done off with cut scallions! A lively, straightforward weeknight supper that makes sure to please.


Achiote, aka “annatto” is a red seed, which can either be ground to powder or used to infuse oil and butter when cooking.  It has a rich red color and subtle earthy flavor.

Don’t limit yourself when it comes to achiote oil.  It can add a deep flavor and color to nearly any dish.  A traditional use would be an addition to yellow rice, but I’ve also been using it as a base to sauté garlic and onions in for veggie dishes.

In this Filipino dish, achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.

What is achiote oil?

Achiote oil is made by warming oil in a dish and adding annatto seeds to it. At the point when the seeds are incorporated, you will see the breathtaking red concealing expeditiously in the oil. The whole cycle is quick – it takes around 30 seconds through and through. By then the oil mix is worried to kill the annatto seeds and set aside to envision the sprinkle throughout the last dish.

For what reason does this dish call for lime juice?

In customary Pinoy plans, calamansi juice is used instead of lime juice. Regardless, lime juice is a close by substitute for calamansi and is more ordinary to find in supermarkets. If you can find calamansi juice at your close by Asian market, substitute the lime juice 1:1 with calamansi juice.

For what reason is the sauce diminished at the end?

If you are using new shrimp, you will no uncertainty need to stay away from this movement. In any case, cemented shrimp will by and large conveyance a huge amount of water. So once the shrimp are cooked, they should be taken out to a bowl, and the extra liquid surrendered (with the soy, lime, and garlic) should be diminished some place close to half and a while later poured over the cooked shrimp. This will help limit any flavor incident and add a nice covering to the last dish.



  • 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


1. In a little saute container, include the avocado oil and warmth until hot. Include the annatto seeds and bring the warmth down to low and permit the shading to emerge from the seeds. This cycle 1. will take under one moment. When the oil is a brilliant red, empty the oil into a sifter that is set over a little bowl. Dispose of the seeds and put the achiote oil in a safe spot.

2. Warmth a medium measured non stick dish over medium high warmth, include the spread and permit it to dissolve, twirling the container to disperse the fat. Include the minced garlic and mix for 30 seconds.

3. Next, include the soy sauce and newly crushed lime juice. Promptly include the shrimp and cook until they turn pink, around 3-5 minutes. Taste and season them with ¼ tsp legitimate salt in the event that you might want to.

4. Solidified shrimp will deliver a ton of water, so utilize an opened spoon to eliminate the shrimp to a bowl. At that point permit the lingering fluid in the container to lessen by about half and thicken. Pour the thickened sauce over the shrimp and give it a mix to consolidate.

5. Pour the held achiote oil over the top and include the cut scallions. Serve right away.



  • 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
  • DO AHEAD: Achiote oil can be made 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



Cook oil and achiote seeds in a little pan over medium-low warmth until oil turns dull red, around 5 minutes. Strain into a container and let cool.

DO AHEAD: Achiote oil can be made multi week ahead. Spread and chill.


Cook oil and achiote seeds in a little pan over medium-low warmth until oil turns dull red, around 5 minutes. Strain into a container and let cool.

DO AHEAD: Achiote oil can be made multi week ahead. Spread and chill.


You can use vegetable oil or olive oil. I prefer using a neutral vegetable oil to really let the annatto flavor shine. Achiote Oil is quite versatile. The infused oil can be used to give an orangish/reddish hue to certain dishes. From stews to rice, achiote oil gives a unique flavor and color.


Calories: 180
  • Total Fat: 19 g29.64%
  • Saturated Fat: 6 g29.31%
  • Trans Fat: 0 g%
  • Cholesterol: 15 mg5.09%
  • Sodium: 184 mg7.67%
  • Calcium: 8 mg0.8%
  • Potassium: 24 mg0.7%
  • Magnesium: 0 mg0%
  • Iron: 0 mg1.1%
  • Zinc: 0 mg0%
  • Total Carbohydrate: 2 g%
  • Dietary Fiber: 0 g0.42%


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