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    Home > Main Dishes Seafood > Achiote Shrimp with Lemony Couscous and White Beans

    Achiote Shrimp with Lemony Couscous and White Beans

    Published: Dec 1, 2016 · Modified: Jun 17, 2021 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Achiote Shrimp with couscous and white beans

    Lemony, caper studded pearl couscous, savory white beans topped with Achiote shrimp makes for a fabulous little big-time recipe. Achiote Shrimp with Lemony Couscous and White Beans is a healthy dinner choice.

    Easy and healthy shrimp dinner with couscous and white beans. A great way to use achiote paste.

    What is Achiote Paste? – Give It A Try

    If you’ve not cooked with achiote you should put it on your culinary bucket list. Just look at the brilliant color it adds to the shrimp, not to mention the zest of earthy flavor.

    how to use achiote paste

    Achiote comes in two forms, paste and powder. I’ve always used the paste which I purchase from Savory Spice Shop. Check it out: Savory Spice’s Most Popular Spices and Seasonings. Made from ground annatto seeds, this bright orange-red spice has a peppery aroma and a subtle flavor that’s been described as nutty, sweet, and earthy. To me, it’s not a hot spice at all. It’s native to tropical areas in the Americas and most commonly used in Mexican, Central and northern South American, and Filipino cooking.

    This bright hued powder also turns foods brilliant shades of yellow, orange and red depending on cooking method and other ingredients. In fact,  achiote is used commercially to color things like butter, cheddar and cheese.

    How to use Achiote. Shrimp and Couscous with white beans.

    I store my bar of achiote in an airtight container in the pantry. You can also store it in the refrigerator. Keep it wrapped in plastic wrap so it will retain its somewhat oily texture and flavor. On my last trip adventure to the Mexican Market across town, while browsing their huge bottled sauce selections I spotted a bottle of Achiote Sauce. I couldn’t resist the purchase and used it for this recipe.

    How to use achiote paste.

    I’m fairly certain this bottle of sauce might be hard to find, so simply diluting achiote paste in lime juice will also work. I’ve indicated the amounts in the recipe below.

    This recipe combines beautiful pearl couscous and white beans that have been flavored with lemon, capers and parsley. And topped with the beautiful earthy shrimp, this is a fresh and lovely dish.

    Easy Shrimp dinner. Spicy with Achiote and savory with white beans and couscous.

    Spicy Shrimp with Couscous and White Beans

    Lemony, caper studded pearl couscous, savory white beans topped with Achiote shrimp makes for a fabulous little big-time recipe. Achiote Shrimp with Lemony Couscous and White Beans is a healthy dinner choice.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course Seafood
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 370kcal
    Author: Lea Ann Brown

    Ingredients

    • 2/3 cup pearl couscous
    • 3 tablespoons extra-virgin olive oil
    • 1 pound shelled and deveined medium shrimp
    • 1 ounce achiote paste dissolved
    • 1/4 cup lime juice *see note
    • 2 tablespoons unsalted butter
    • ounce One 15- can white beans rinsed and drained
    • 2 tablespoons capers
    • 1 1/2 tablespoons fresh lemon juice
    • 1 tablespoon chopped parsley
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    Instructions

    • In a bowl, stir the couscous with 3/4 cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.
    • Meanwhile, In a bowl, combine the achiote paste and lime juice. With a fork, stir well until mixed together. Add the shrimp and mix well to coat with the achiote mixture. In a nonstick skillet, heat 2 tablespoons of the oil. Add the shrimp and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate. Add the butter to the skillet. Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.
    • Fold the bean mixture, parsley and remaining 1 tablespoon of olive oil into the couscous; season with salt and pepper. Serve topped with the shrimp.
    • You can also use about 2-3 tablespoons of bottled achiote sauce found in the hot sauce aisle at a Mexican Market. Just sprinkle over the shrimp and mix well to coat.

    Nutrition

    Calories: 370kcal | Carbohydrates: 24g | Protein: 27g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 301mg | Sodium: 997mg | Potassium: 156mg | Fiber: 2g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 13mg | Calcium: 171mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Looking for another way to use Achiote? Take a look at this Rick Bayless recipe for:

    Pork Achiote

    Rick Bayless Pork

    Achiote Shrimp with Lemony Couscous and White Beans…It’s what’s for a Colorful Dinner.

    « Slow Roasted Cherry Tomatoes Pasta Sauce With Cream
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    Reader Interactions

    Comments

    1. Abbe@This is How I Cook says

      August 09, 2021 at 4:08 pm

      5 stars
      I love shrimp with white beans and now I must look for this achiote. I never knew I could buy it in liquid form! Great seeing you today, Lea Ann!

      Reply
    2. Karen (Back Road Journal) says

      December 06, 2016 at 6:36 am

      A really nice combination of colors, textures and flavors in this dish.

      Reply
    3. Susan says

      December 04, 2016 at 10:46 am

      What a gorgeous hue on those shrimp! Never heard of achiote paste but I’ll bet it tastes delicious.

      Reply
    4. Jean | DelightfulRepast.com says

      December 02, 2016 at 11:31 am

      Lea Ann, I don’t even like shrimp, and I’d sit down and eat a big dish of this!

      Reply

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    I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration for reliable, approachable recipes.

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