Best 3 Shrimp In Achiote Oil Recipes

Embark on a culinary journey to the vibrant flavors of Mexico with our exploration of "Shrimp in Achiote Oil", a traditional dish that captures the essence of Mexican cuisine. This delightful recipe showcases succulent shrimp bathed in a rich and aromatic achiote oil, infused with the earthy flavors of annatto seeds, garlic, and a blend of spices. Prepare to tantalize your taste buds with this authentic Mexican dish, perfect for a special occasion or a casual weeknight meal.

Our article features a collection of carefully curated recipes, each offering a unique twist on this classic dish. Indulge in the simplicity of the "Basic Shrimp in Achiote Oil" recipe, where the focus is on the harmonious balance of flavors between the shrimp and the achiote oil. For a more elaborate experience, try the "Shrimp in Achiote Oil with Vegetables", where a medley of colorful vegetables adds a delightful crunch and vibrancy to the dish.

Seafood enthusiasts will find solace in the "Shrimp and Fish in Achiote Oil" recipe, where tender fish fillets join the shrimp in a flavorful embrace. And if you prefer a vegetarian option, the "Zucchini and Mushroom in Achiote Oil" recipe offers a delectable meatless alternative, bursting with savory and umami flavors.

No matter your preference, this article provides a comprehensive guide to preparing "Shrimp in Achiote Oil" in various styles, ensuring that there's something for everyone to enjoy. Each recipe is meticulously explained with step-by-step instructions, ingredient lists, and cooking tips, making it accessible to both seasoned cooks and culinary novices alike.

Here are our top 3 tried and tested recipes!

ACHIOTE MARINATED SHRIMP SALAD

Achiote Marinated Shrimp Salad image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 22

Ingredients

3 tablespoons ginger
1 tablespoon garlic
2 tablespoons shallots
2 tablespoons ancho chili powder
3 tablespoons almonds, slivered
1 red pepper, chopped
1 tablespoon toasted ground cumin
1 tablespoon toasted ground coriander
2 tablespoons ground annatto seeds
2 tablespoons lime juice
1/4 cup olive oil, plus 2 tablespoons, divided
1 pound (21 to 25 pieces) shrimp, deveined and shells reserved (for stock)
Reserved shrimp shells
1/4 cup white wine
1/4 cup diced onion
1 tomato, diced
1 quart water
1 head frisee
2 bunches mache
1 bunch scallions, sliced on diagonal, some reserved for garnish
2 oranges, supremed
1/2 cup toasted almonds

Steps:

For the paste: In a blender or food processor, puree first 9 ingredients and then slowly add the lemon juice and 1/4 cup oil.
For stock: Heat a heavy bottomed pot, when smoking add shrimp shells and cook, stirring for 6 to 8 minutes or until shells are toasted. Add wine and reduce by half. Add onion, tomato, and water bring just to a boil and then reduce to a simmer. Simmer slowly for 45 minutes and strain.
Cooking shrimp: Heat 1 tablespoon oil in a skillet. Mix 2 tablespoons achiote paste into hot oil. Add 1/2 of shrimp to hot pan and stir to coat evenly with the paste. Add 1/2 cup shrimp stock and cook for 5 minutes or until the shrimp are no longer translucent. Set aside in a bowl. Repeat process for other half.
Assembly: Place the mache and frisee divided among 6 plates. In a medium size bowl, toss the shrimp with the orange sections, and scallions. Divide shrimp among plates. Top with scallions and toasted almonds. Shrimp can be served hot or cold.

ACHIOTE SHRIMP NACHOS

Achiote Shrimp Nachos image

Provided by Antonia Lofaso

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 27

Ingredients

16 medium shrimp, peeled, deveined and butterflied
2 tablespoons achiote paste
1 teaspoon kosher salt, or to taste
Canola oil, for deep-frying
16 fresh 3-inch whole corn tortillas
2 cups Black Bean Puree, recipe follows
2 1/2 cups Queso, recipe follows
1 ripe avocado, peeled, pitted and diced
2 cups pico de gallo
3 tablespoons sliced pickled Fresno chiles or other pickled chiles
1/4 cup chopped cilantro
1/4 cup canola oil
1/2 yellow onion, finely diced
1 jalapeno, roughly chopped (leave the seeds in)
1 tablespoon ground coriander
1 teaspoon ground cumin
Two 15 1/2-ounce cans black beans, drained
1 1/2 cups chicken stock
1 cup Mexican crema
Kosher salt
1/2 stick (4 tablespoons) unsalted butter
3 tablespoons all-purpose flour
2 cups milk
2 cups heavy cream
2 teaspoons kosher salt
4 cups shredded sharp Cheddar
4 cups shredded jalapeno Jack cheese

Steps:

Place the shrimp in a large bowl and toss with the achiote paste and salt. Marinate the shrimp for 10 minutes.
Meanwhile, heat the canola oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
While the tortillas fry, heat 3 tablespoons canola oil in a large skillet over high heat. Add the shrimp and cook, turning once, until just cooked through, about 4 minutes. Set aside.
Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Queso generously all over. Top with the shrimp. Sprinkle with avocado, pico de gallo and pickled chiles. Garnish with cilantro.
Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree.
Melt the butter in a 3-quart saucepan set over medium heat. Stir in the flour until combined. Cook, stirring, for 2 minutes. Switch to a whisk and slowly whisk in the milk and cream. Whisk in the salt. Switch back to a spoon and cook, stirring, until thickened, about 5 minutes. Stir in the Cheddar and Jack cheeses. Turn the heat off and allow the cheese to melt. Stir until smooth.

ACHIOTE SHRIMP

Achiote Shrimp image

This is hot, as in spicy hot. If you don't like hot then this may not be your cup of tea. I found this in the Chicago Tribune, again, one of my favorite sources of really good recipes, the columnist said it was inspired by a Rick Bayless recipe. I loved it, my husband (not a lover of HOT) only liked it. *Achiote paste can be found in well-stocked grocery stores or in Mexican grocery stores...OR you can make your own, there are a couple of recipes here for it.

Provided by Hey Jude

Categories Mexican

Time 21m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
3 garlic cloves, finely chopped
1 tablespoon achiote paste (*)
1 teaspoon ground black pepper
1 teaspoon sugar
3/4 teaspoon coarse salt
1 tablespoon lime juice
1 tablespoon grapefruit juice
1 lb medium shrimp, deveined and peeled, leave tails on if you like for a nice presentation
cilantro leaf, chopped

Steps:

Heat oil in a large skillet over medium-high heat. Add garlic and cook until golden and fragrant, 1 minute. Add achiote, pepper, sugar and salt. Cook, mashing with the back of a wooden spoon, to a thick paste, 2 minutes.
Pour in lime juice and grapefruit juice, thinning to a sauce.
Add shrimp. Cook, tossing, until shrimp are cooked through and coated with an orange/red sauce, 4 minutes. Transfer to a shallow bowl and sprinkle with cilantro.
You can eat these guys as is, over rice or dipped into guacamole (the guac is my favorite way to have these).

Nutrition Facts : Calories 382.7, Fat 17.5, SaturatedFat 2.6, Cholesterol 345.6, Sodium 1210.3, Carbohydrate 7.7, Fiber 0.4, Sugar 3, Protein 46.6

Tips:

For the most flavorful shrimp, use fresh, never-frozen shrimp.
If you don't have achiote oil, you can make your own by infusing olive oil with annatto seeds.
To devein shrimp, make a shallow cut along the back of the shrimp, then remove the black vein.
If you're using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
Serve the shrimp with your favorite dipping sauce, such as guacamole, salsa, or sour cream.

Conclusion:

Shrimp in achiote oil is a delicious and easy-to-make dish that is perfect for any occasion. The shrimp are succulent and flavorful, and the achiote oil adds a smoky and earthy flavor. This dish is sure to be a hit with your family and friends.