Shrimp Teppanyaki with Garlic Butter and Scallions
Succulent shrimp seared on a hot griddle with garlic butter and scallions for a quick and flavorful teppanyaki dish. This japanese-inspired seafood ready in about 16 minutes pairs peeled and deveined large shrimp, unsalted butter, finely minced garlic 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
- 16, peeled and deveined large shrimp
- 3 tbsp unsalted butter
- 3 cloves, finely minced garlic
- 1/3 cup, sliced thin scallions
- 1 tbsp soy sauce
- 1 tbsp, freshly squeezed lemon juice
- 1 tbsp vegetable oil
- to taste black pepper
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet or griddle over medium-high heat until hot but not smoking. Add 16 peeled and deveined large shrimp in a single layer and cook for 2 minutes without moving until the edges turn pink and slightly crisp.
- Step 2: Flip the shrimp and immediately add 3 tbsp unsalted butter and 3 minced garlic cloves to the skillet. Stir the butter and garlic around the shrimp as it melts, cooking for another 2 minutes until shrimp are opaque and cooked through.
- Step 3: Stir in 1 tbsp soy sauce, 1 tbsp freshly squeezed lemon juice, and 1/3 cup sliced scallions. Toss everything together for 30 seconds until fragrant and the scallions soften slightly. Season with black pepper to taste.
- Step 4: Remove from heat and serve the shrimp hot, spooning the garlic butter sauce over them for maximum flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shrimp Teppanyaki with Garlic Butter and Scallions take to make?
Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Shrimp Teppanyaki with Garlic Butter and Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Shrimp Teppanyaki with Garlic Butter and Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shrimp Teppanyaki with Garlic Butter and Scallions for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Shrimp Teppanyaki with Garlic Butter and Scallions?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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