Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light July 2000

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
12 servings (serving size: 2 shrimp and 2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • Preheat oven to 450°.

  • 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.

Nutrition Facts

61 calories; calories from fat 37%; fat 2.5g; saturated fat 0.4g; mono fat 0.8g; poly fat 1.1g; protein 6.2g; carbohydrates 5.1g; fiber 0.1g; cholesterol 43mg; iron 1mg; sodium 159mg; calcium 26mg.
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