Steak and Shrimp Teppanyaki with Garlic Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A sizzling teppanyaki dish featuring tender steak and shrimp cooked on a hot griddle, finished with a rich garlic butter sauce. This japanese-inspired beef ready in about 25 minutes pairs sirloin steak, 1-inch thick, shrimp, peeled and deveined, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 8 oz sirloin steak with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp vegetable oil on a teppanyaki grill or large skillet over medium-high heat until shimmering.
  2. Step 2: Add the steak and cook for 4-5 minutes per side for medium-rare, then remove and let rest.
  3. Step 3: In the same pan, add 6 oz shrimp and cook for 2 minutes per side until pink and opaque.
  4. Step 4: Reduce heat to medium-low and add 4 tbsp unsalted butter and 4 minced garlic cloves. Stir continuously for 1 minute until butter is melted and garlic is fragrant.
  5. Step 5: Stir in 2 tbsp soy sauce and 1 tbsp fresh lemon juice. Return steak and shrimp to the pan, tossing gently to coat in the garlic butter sauce.
  6. Step 6: Sprinkle 3 tbsp sliced green onions over the top and serve immediately.

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Frequently asked questions

How long does Steak and Shrimp Teppanyaki with Garlic Butter take to make?

Total time is about 25 minutes (10 min prep + 15 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 Steak and Shrimp Teppanyaki with Garlic Butter?

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 sirloin steak, 1-inch thick from drying out.

Can I substitute ingredients in Steak and Shrimp Teppanyaki with Garlic Butter?

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 Steak and Shrimp Teppanyaki with Garlic Butter 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 Steak and Shrimp Teppanyaki with Garlic Butter?

Japanese beef 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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