Recipe courtesy of Patricia Williams

Achiote Marinated Shrimp Salad

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  • Level: Easy
  • Yield: 6 servings
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Achiote Paste:

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.