Recipe by Kikkoman
"Large shrimp, marinated in Kikkoman Lime Ponzu, are served with a tasty corn-avocado salsa."
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large size shrimp (about 21 per pound)
Kikkoman Lime Ponzu
1 (11 ounce) can
Mexican style corn, drained
chopped red onion
avocado, small dice
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!
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 :-)
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
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 sauce...got rave reviews and sooo easy!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Lime Ponzu Shrimp and Corn
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 80
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