Ingredients
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12 large peeled, deveined raw shrimp (16 to 20 per pound count)
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4 to 6 cloves garlic, finely crushed
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1 tablespoon oyster sauce
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1 teaspoon smoked paprika
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1/4 teaspoon hot sauce (optional)
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1/4 teaspoon freshly ground black pepper
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1/8 teaspoon kosher salt
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1 (8 ounce) can ready-to-use crescent roll dough
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1 large egg
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1 teaspoon water
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1 tablespoon sesame seeds
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1/3 cup mayonnaise
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2 tablespoons mustard, or to taste
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1 tablespoon mirin
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1/2 teaspoon hot sauce
Directions
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Combine shrimp, garlic, oyster sauce, smoked paprika, hot sauce, pepper, and salt in a bowl and stir thoroughly to coat shrimp completely. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to overnight.
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner or parchment paper.
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Place entire log of crescent dough, without unrolling, on a lightly-floured work surface, and cut in half. Roll each half into a 5x9-inch rectangle, then cut each rectangle into 6 equal 5-inch-long strips for a total of 12.
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Center the large part of a shrimp on a dough strip, along with a generous amount of marinade, or less if you prefer a lighter garlic flavor. Fold one end of strip over the shrimp, and then cover with the other end, and finish with the seam on the bottom.
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Place wrapped shrimp on the prepared baking sheet; repeat with the remaining 11 shrimp and dough strips. Space shrimp a couple inches apart.
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Whisk egg and water together in a small bowl; brush each wrap with egg wash. Sprinkle with sesame seeds.
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Bake in the preheated oven until tops are very well browned, and deep golden on the bottom, about 20 minutes.
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For sauce, stir mayonnaise, mustard, mirin, and hot sauce together in a small bowl. Serve shrimp hot, warm, or at room temperature with sauce on the side.
