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Sesame Shrimp with Tahini Ginger Dipping Sauce
Dipping Sauce:
1/2 cup mayonnaise
1/3 cup tahini
2 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons lime juice
2 tablespoons grated, peeled fresh ginger
1 tablespoon sesame oil
Shrimp:
24 medium shrimp, about 1 pound, peeled and deveined, tails intact
2 teaspoons vegetable oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 tablespoon black sesame seeds or 2 tablespoons white sesame seeds
Combine the mayonnaise, tahini, mirin, soy sauce, rice vinegar, lime juice, grated ginger and sesame oil in a food processor and process until smooth. Refrigerate until chilled, about 2 hours.
Preheat oven to 450 degrees.
In a bowl, toss the shrimp with the oil, kosher salt and pepper. Dip one side of each shrimp in the sesame seeds. Place on a foil-lined baking sheet, sesame-seed-side up. Bake until the shrimp are opaque, 5 to 7 minutes. Serve warm with the dipping sauce.
The dipping sauce can be prepared up to 3 days in advance. The shrimp can be prepared up to 8 hours in advance and refrigerated, then warmed before serving.
Yields 24 shrimp.
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Sesame Shrimp with Tahini Ginger Dipping Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Sesame Shrimp with Tahini Ginger Dipping Sauce
Dipping Sauce:
1/2 cup mayonnaise
1/3 cup tahini
2 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons lime juice
2 tablespoons grated, peeled fresh ginger
1 tablespoon sesame oil
Shrimp:
24 medium shrimp, about 1 pound, peeled and deveined, tails intact
2 teaspoons vegetable oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 tablespoon black sesame seeds or 2 tablespoons white sesame seeds
Combine the mayonnaise, tahini, mirin, soy sauce, rice vinegar, lime juice, grated ginger and sesame oil in a food processor and process until smooth. Refrigerate until chilled, about 2 hours.
Preheat oven to 450 degrees.
In a bowl, toss the shrimp with the oil, kosher salt and pepper. Dip one side of each shrimp in the sesame seeds. Place on a foil-lined baking sheet, sesame-seed-side up. Bake until the shrimp are opaque, 5 to 7 minutes. Serve warm with the dipping sauce.
The dipping sauce can be prepared up to 3 days in advance. The shrimp can be prepared up to 8 hours in advance and refrigerated, then warmed before serving.
Yields 24 shrimp.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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