• Amy Lucas

Achiote Sautéed Shrimp

Who else loves shrimp? This is a quick, delicious and nutrient rich dish that can be done from freezer to table in less than 20 minutes.

Wondering how we get that special yellow-orange color without overcooking the shrimp?

Annatto is an orange-red condiment and food coloring derived from the seeds of the achiote tree, native to tropical regions from Mexico to Brazil. It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Also known as achiote, you may find it as a ground spice, paste, or oil.

It is thought that annatto seeds vivid red color is from carotenoids and are high in tocotrienol, a form of vitamin E. While there is no research to back these claims, people believe that this spice/seed may improve digestion, help manage diabetes, strengthen healthy bones, and reduce signs of aging.

Yields 3 Servings

  • 1 pound large shrimp, peeled & deveined

  • 1 tbsp olive oil

  • 1 tsp ground annatto

  • 1/2 tsp garlic powder

  • 1/2 tsp dried oregano

  • 1/2 tsp dried parsley

  • 1/4 tsp salt

  • 2 green onions, sliced

  • 2 tbsp white wine

  1. Thaw shrimp and dry. Slice green onions into thin pieces.

  2. Season shrimp with ground annatto (achiote), garlic, salt, oregano and parsley. Toss to coat.

  3. Heat a sauté pan with oil on medium high heat and cook shrimp for about 1 minutes per side until pink.

  4. Add sliced green onions and white wine. Heat for about 1 minutes and serve hot.

Makes 3 servings.

Per serving: Calories 174kcal, Protein 30g, Total Fat 5.2g, Saturated Fat 0.63g, Carbs 1.53g, Fiber 0.4g, Sodium 612mg, Vegetables 0.1 servings

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