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Lime Ponzu Shrimp and Corn

"Large shrimp, marinated in Kikkoman Lime Ponzu, are served with a tasty corn-avocado salsa."
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servings 289 cals
Original recipe yields 4 servings

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  1. 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.
  2. Combine remaining ingredients to make corn salsa. Mix well and refrigerate for at least 20 minutes.
  3. 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.

Nutrition Facts

Per Serving: 289 calories; 8.9 g fat; 31 g carbohydrates; 21.7 g protein; 173 mg cholesterol; 2399 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 ...

This was excellent. I could not find mexican style corn so I used a can of sweet yellow/white corn. We are making it again tonight for part of dinner, not just the starter. The only thing tha...