Stellar Sesame Shrimp with Miso Dipping Sauce

Becky Luigart-Stayner

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.

Yield: 12 servings (serving size: 2 shrimp and 2 teaspoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 37%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 6.2g
  • Carbohydrate: 5.1g
  • Fiber: 0.1g
  • Cholesterol: 43mg
  • Iron: 1mg
  • Sodium: 159mg
  • Calcium: 26mg

Ingredients

  • 1/4 cup orange-pineapple juice concentrate, thawed
  • 1 tablespoon water
  • 1 tablespoon red miso (soybean paste)
  • 2 teaspoons finely chopped peeled fresh ginger
  • 2 teaspoons dark sesame oil
  • 1 garlic clove, minced
  • 24 unpeeled large shrimp (about 1 pound)
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon sesame seeds, toasted

Preparation

  1. Combine first 6 ingredients in a bowl; stir well with a whisk.
  2. Preheat oven to 450°.
  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stellar Sesame Shrimp with Miso Dipping Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy