Snow Tuna and Shrimp Teppanyaki with Garlic Soy Glaze
A sizzling teppanyaki-style stir fry featuring tender snow tuna and shrimp coated in a savory garlic soy glaze. This japanese-inspired seafood ready in about 18 minutes pairs cut into 1-inch cubes snow tuna steak, peeled and deveined large shrimp, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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
- 6 oz, cut into 1-inch cubes snow tuna steak
- 8 pieces, peeled and deveined large shrimp
- 2 tbsp vegetable oil
- 4, minced garlic cloves
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp sugar
- 2, thinly sliced green onions
- 1 tsp, toasted sesame seeds
- 1/4 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp mirin, 1 tsp sugar, and 4 minced garlic cloves until sugar dissolves, setting aside the garlic soy glaze.
- Step 2: Heat 2 tbsp vegetable oil on a large cast iron griddle or heavy skillet over medium-high heat until shimmering.
- Step 3: Add 8 peeled and deveined large shrimp and 6 oz snow tuna cubes to the skillet, seasoning with 1/4 tsp black pepper. Sauté for 2-3 minutes, stirring occasionally until shrimp turn pink and tuna is just cooked but still tender.
- Step 4: Pour the prepared garlic soy glaze over the seafood and cook for another 1-2 minutes until the sauce thickens slightly and coats the shrimp and tuna.
- Step 5: Remove from heat and sprinkle with 2 thinly sliced green onions and 1 tsp toasted sesame seeds before serving immediately with steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Snow Tuna and Shrimp Teppanyaki with Garlic Soy Glaze take to make?
Total time is about 18 minutes (10 min prep + 8 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 Snow Tuna and Shrimp Teppanyaki with Garlic Soy Glaze?
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 vegetable oil from drying out.
Can I substitute ingredients in Snow Tuna and Shrimp Teppanyaki with Garlic Soy Glaze?
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 Snow Tuna and Shrimp Teppanyaki with Garlic Soy Glaze 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 Snow Tuna and Shrimp Teppanyaki with Garlic Soy Glaze?
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.
