- 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.
- 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.
Lime Ponzu Shrimp and Corn Salsa
ingredients
1 pound large size shrimp (about 21 per pound)
1 (11 ounce) can Mexican style corn, drained
1/4 cup chopped red onion
1/2 cup cilantro, chopped
2/3 cup Kikkoman Lime Ponzu
1 teaspoon chili powder
2 cloves garlic, minced
1 avocado, small dice
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
