Teriyaki Ribeye and Shrimp Skillet with Grilled Vegetables

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

Juicy grilled New York ribeye steak and shrimp served atop a bed of char-grilled seasonal vegetables, all glazed with a rich teriyaki sauce. This japanese-inspired beef (high protein) ready in about 30 minutes pairs New York ribeye steak, peeled and deveined large shrimp, small, sliced lengthwise zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 15 min Cook: 15 min Serves 2 Japanese cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Brush 10 oz New York ribeye steak and 6 shrimp with 1 tbsp olive oil, season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Grill steak for 4-5 minutes per side for medium-rare, and shrimp for 2-3 minutes per side until opaque and slightly charred; set aside to rest.
  3. Step 3: Toss 1 small sliced zucchini, 1 quartered red bell pepper, and 4 shiitake mushrooms with remaining 1 tbsp olive oil and a pinch of salt; grill for 3-4 minutes per side until tender and lightly charred.
  4. Step 4: In a small saucepan, warm 1/3 cup teriyaki sauce over low heat until slightly thickened, about 3 minutes.
  5. Step 5: Slice ribeye steak against the grain into thin strips and arrange on a serving platter with grilled shrimp and vegetables.
  6. Step 6: Drizzle warmed teriyaki sauce evenly over steak, shrimp, and vegetables; garnish with 2 sliced green onions before serving.

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Frequently asked questions

How long does Teriyaki Ribeye and Shrimp Skillet with Grilled Vegetables take to make?

Total time is about 30 minutes (15 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 Teriyaki Ribeye and Shrimp Skillet with Grilled Vegetables?

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 new york ribeye steak from drying out.

Can I substitute ingredients in Teriyaki Ribeye and Shrimp Skillet with Grilled Vegetables?

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 Teriyaki Ribeye and Shrimp Skillet with Grilled Vegetables 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.

Is Teriyaki Ribeye and Shrimp Skillet with Grilled Vegetables high protein?

Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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