Lime Ponzu Shrimp and Corn Recipe -
Lime Ponzu Shrimp and Corn Recipe

Lime Ponzu Shrimp and Corn

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"Large shrimp, marinated in Kikkoman Lime Ponzu, are served with a tasty corn-avocado salsa."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  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.
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Reviews More Reviews

Jan 03, 2012

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. Everyone kept coming back for more!

Oct 13, 2011

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 for others to share, they LOVE it.. you can't go wrong with this it is soooo yummy :-)


5 Ratings

May 28, 2012

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 wanted to really capture the ponzu flavor, if you don't have it just use soy sauce and lemon also I did add a little cajun seasoning. Thanks for sharing

Mar 10, 2012

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 sauce combo as a dipping rave reviews and sooo easy!

Feb 18, 2012

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 that I changed this time is to add a bit of heat so instead of the chili powder I roasted a plabano on the stove and added that instead. This is going to be my go-to shrimp recipe from now on.


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 31 g
  • 10%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 21.7 g
  • 43%
  • Sodium
  • 2399 mg
  • 96%

* Percent Daily Values are based on a 2,000 calorie diet.

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