Shrimp and Lobster Teppanyaki with Soy-Ginger Glaze

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A sizzling teppanyaki featuring succulent shrimp and lobster in a savory soy-ginger glaze, served hot off the grill. This Japanese-inspired seafood recipe, ready in about 17 minutes, pairs large shrimp, peeled and deveined, lobster tail meat, chopped, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 10 pieces large shrimp, peeled and deveined
• 6 oz lobster tail meat, chopped
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp fresh ginger, grated
• 1 tbsp honey
• 2 tbsp green onions, sliced
• 1 tsp sesame seeds

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Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp grated fresh ginger, and 1 tbsp honey to create the glaze.
2. Step 2: Heat a large non-stick skillet or teppanyaki grill pan over medium-high heat and add 2 tbsp vegetable oil, swirling to coat.
3. Step 3: Add 10 peeled and deveined large shrimp and 6 oz chopped lobster tail meat to the hot pan, cooking for 2 minutes without stirring until they begin to brown.
4. Step 4: Flip the shrimp and lobster, then pour the soy-ginger glaze over the seafood. Cook for another 2 minutes, tossing gently until the glaze thickens and coats each piece, and the seafood is opaque and cooked through.
5. Step 5: Remove from heat and garnish with 2 tbsp sliced green onions and 1 tsp sesame seeds before serving immediately.