Lime Ponzu Shrimp and Corn

Lime Ponzu Shrimp and Corn

5 Reviews 1 Pic
Recipe by  Kikkoman

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

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Adjust Servings

Original recipe yields 4 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 (5)

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Spice Girl

Spice Girl

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!

Maysoon S

Maysoon S

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

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



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