Ingredientsservings 289 cals
- Shell and devein shrimp and place in a shallow bowl. Pour 1/3 cup of Lime Ponzu over shrimp, stir to combine, and set aside.
- Combine remaining ingredients to make corn salsa. Mix well and refrigerate for at least 20 minutes.
- Heat vegetable oil in a large skillet. Drain the shrimp and add to the pan when the oil is hot, searing on both sides until the shrimp turn pink and are done.
Per Serving: 289 calories; 8.9 g fat; 31 g carbohydrates; 21.7 g protein; 173 mg cholesterol; 2399 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is AMAZING. For appetizer appeal and ease of serving, I ended up putting a dollop of the salsa in mini taco chip cups with one shrimp placed on top, garnished with a sprig of cilantro. Ever...
I started making this about a year ago and I am still hooked. I Followed the recipe as is but either grilled the shrimp or just thawed it. You can also eat it taco style. Every time I made it ...
This is my new go to shrimp, it has so much flavor. I did use fresh corn cut off the cob and did not cook it so it still had a nice crisp to it, I maranated the shrimp for several hours as I wan...
Fantastic as is, but I like to add some siracha (hot chili garlic sauce) and roasted rice wine vinegar and marinade for several hours. I pan fried in olive oil and was FABULOUS!!! Used the same ...