For the Dipping Sauce:
1/2 cup mayonnaise
1/3 cup tahini
2 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons grated peeled fresh ginger
1 tablespoon sesame oil
For the Shrimp:
24 medium (1 pound) shrimp, peeled, 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
FOR THE DIPPING SAUCE:
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.
FOR THE SHRIMP:
Preheat the oven to 450 degrees F.
Toss the shrimp in a bowl 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 3 days in advance. The shrimp can be assembled up to 8 hours in advance and refrigerated.
- per Serving
- Makes 24 shrimp
- Fat. Total
- % Cal. from Fat