Keto Filipino Shrimp with Achiote Oil

This Keto Filipino Shrimp with Achiote Oil is another Keto Pinoy recipe you know and love made into a low carb version. Sweet, succulent shrimp are sauteed with butter and minced garlic and then simmered in a soy and lime juice sauce. The final dish is drizzled with achiote oil made from simmering annatto seeds in oil. The bright red color is stunning and so flavorful! The final dish is topped with sliced scallions! A quick, easy weeknight meal that is sure to please.

What is achiote oil?

Achiote oil is made by heating oil in a pan and adding annatto seeds to it. Once the seeds are added, you will see the bright red color immediately in the oil. The whole process is quick - it takes about 30 seconds in total. Then the oil mixture is strained to remove the annatto seeds and set aside to await the drizzle over the final dish.

Why does this dish call for lime juice?

In traditional Pinoy recipes, calamansi juice is used instead of lime juice. However, lime juice is a close substitute for calamansi and is more common to find in supermarkets. If you can find calamansi juice at your local Asian market, substitute the lime juice 1:1 with calamansi juice.

Why is the sauce reduced at the end?

If you are using fresh shrimp, you will most likely need to skip this step. However, frozen shrimp tends to release a lot of water. So once the shrimp are cooked, they should be removed to a bowl, and the residual liquid left behind (with the soy, lime, and garlic) should be reduced down by half and then poured over the cooked shrimp. This will help minimize any flavor loss and add a nice glaze to the final dish.

Serving suggestions

You can serve Keto Filipino Shrimp with Achiote Oil with other Keto Pinoy recipes like Keto Filipino Style Spaghetti https://www.carbmanager.com/recipe/keto-filipino-style-spaghetti.

Net Carbs

3.3 g
Fiber

1.9 g
Total Carbs

5.2 g
Protein

16.4 g
Fats

20.6 g

276 cals

Quantity

Serving Size

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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

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.