- 1 pound large size shrimp (about 21 per pound)
- 2/3 cup Kikkoman Lime Ponzu
- 1 (11 ounce) can Mexican style corn, drained
- 1/4 cup chopped red onion
- 1 avocado, small dice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 cup cilantro, chopped
- 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.