Sesame Crusted Shrimp With Cilantro-Lime Sauce

Recipe by Sandi From CA
READY IN: 28mins
YIELD: 24 shrimp
UNITS: US

INGREDIENTS

Nutrition
  • 24
    medium uncooked shrimp, peeled and deveined (about 1 pound)
  • 2
    tablespoons vegetable oil
  • 14
    teaspoon salt
  • 4
    tablespoons white sesame seeds, toasted
  • 12
  • 1
    tablespoon soy sauce
  • 1
    tablespoon fresh lime juice
  • 14
    teaspoon powdered cayenne pepper
  • 1
    teaspoon light sesame oil
  • 2
    scallions, cleaned and chopped
  • 2
    tablespoons chopped cilantro
  • 24
    small metal skewers (if using toothpicks, soak them in water for 30 minutes before using so that they don't burn in the o) or 24 small wooden toothpicks (if using toothpicks, soak them in water for 30 minutes before using so that they don't burn in the o)
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DIRECTIONS

  • Preheat oven to 400°F.
  • Toss the shrimp with the vegetable oil, salt, and pepper. Dip one side of each shrimp in the toasted sesame seeds. Skewer with a toothpick. I actually threaded several on a metal skewer and dipped one side of that group of shrimp in the toasted sesame seeds at the same time. Much easier and you don't lose seeds while threading since you're doing that part last.
  • When the oven is heated, place the skewered shrimp (sesame seeds on top) on a foil-lined baking sheet and bake 6 to 10 minutes (depending on your oven), until the shrimp are firm to the touch.
  • For the dipping sauce, put the remaining ingredients into bowl and mix until blended. Season to taste with salt and pepper. Serve with the warm shrimp.
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