Lime Ponzu Shrimp and Corn Salsa
This easy main dish can also be served in smaller portions as an appetizer. Ponzu, a classic Japanese citrus-soy sauce, can be found in many supermarkets or in Asian groceries.
- 1 pound large size shrimp (about 21 per pound), shelled and deveined
- 2/3 cup Kikkoman Lime Ponzu sauce, divided
- 1 can (11 ounces) Mexican style corn, drained
- 1/4 cup chopped red onion
- 1 avocado, cut in small dice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 cup chopped cilantro
- vegetable oil
- 4 lime slices optional
- 4 springs cilantro optional
- Put shrimp in shallow bowl. Pour 1/3 cup of the ponzu sauce over the shrimp, toss to combine and set aside. In medium bowl combine remaining 1/3 cup ponzu sauce, corn, onion, avocado, garlic, chili powder and cilantro. Mix well and refrigerate at least 20 minutes.
- Heat oil in large skillet. Drain shrimp. When oil is hot, add shrimp to the pan, searing on both sides until shrimp turn pink and are done.
- To serve, spoon corn mixture on each of 4 plates, dividing equally. Top with shrimp. Garnish with lime slices and cilantro sprigs, if desired.
Note: ponzu is a traditional Japanese citrus-soy sauce available in many supermarkets and Asian groceries.
Recipe adapted from Kikkoman Sales USA