Lime Ponzu Shrimp and Corn

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
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 2399 mg
  • 96%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.
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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...