Keto Filipino Shrimp with Achiote Oil
How to Make It
Step 1
In a small saute pan, add the avocado oil and heat until hot. Add the annatto seeds and bring the heat down to low and allow the color to come out of the seeds. This process will take under one minute. Once the oil is a bright red, pour the oil into a strainer that is set over a small bowl. Discard the seeds and set the achiote oil aside.
Step 2
Heat a medium sized non stick pan over medium high heat, add the butter and allow it to melt, swirling the pan to distribute the fat. Add the minced garlic and stir for 30 seconds.
Step 3
Next, add the soy sauce and freshly squeezed lime juice. Immediately add the shrimp and cook until they turn pink, about 3-5 minutes. Taste and season them with ¼ tsp kosher salt if you would like to.
Step 4
Frozen shrimp will release a lot of water, so use a slotted spoon to remove the shrimp to a bowl. Then allow the residual liquid in the pan to reduce by about half and thicken. Pour the thickened sauce over the shrimp and give it a stir to combine.
Step 5
Pour the reserved achiote oil over the top and add the sliced scallions. Serve immediately.
Ingredients
- Avocado Oil – 4 tablespoon
- Annatto Seed – 2 tablespoon
- Butter – 2 tablespoon
- Garlic – 6 clove
- Soy Sauce – 1-½ tablespoon
- Lime Juice, Fresh – 1 tablespoon
- Shrimp Raw – 1 pound
- Coarse Kosher Salt by Morton – ¼ tsp
- Scallions – 2 medium – 4 1/8″ long