Becky Luigart-Stayner
Yield
12 servings (serving size: 2 shrimp and 2 teaspoons sauce)

The shrimp are best prepared the day of the party and refrigerated up to eight hours. Make the miso dipping sauce up to three days in advance, and chill. Kosher salt gives an added crunch to the shrimp.

How to Make It

Step 1

Combine first 6 ingredients in a bowl; stir well with a whisk.

Step 2

Preheat oven to 450°.

Step 3

Peel and devein shrimp, leaving tails intact. Combine shrimp, vegetable oil, salt, and pepper in a bowl; toss gently. Place shrimp on a foil-lined baking sheet; sprinkle with sesame seeds. Bake at 450° for 7 minutes or until shrimp are done. Serve with sauce.

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