Lime Ponzu Shrimp and Corn Salsa Recipe

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