Teppanyaki Shrimp With Broccoli Recipe

Prepare shrimp and broccoli

Pat shrimp dry with paper towels and season lightly with 1/4 tsp kosher salt and 1/4 tsp black pepper. Cut larger shrimp in half lengthwise if very thick so they cook evenly. Trim broccoli into bite-size florets and rinse; if stalks are thick, peel and slice into 1/4-inch coins.

Make sauce

In a small bowl whisk together soy sauce, mirin, sake, rice vinegar, minced garlic, grated ginger, sesame oil, and sugar until sugar dissolves. In a separate small cup, mix cornstarch with 1 tablespoon water to make a slurry and set aside.

Blanch or par-cook broccoli (optional for faster teppan cooking)

Bring a pot of salted water to a boil. Add broccoli and cook 45–60 seconds until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, drain and pat dry. (If you prefer to cook entirely on the teppan/griddle, skip this step.)

Heat griddle or large skillet

Heat a large flat griddle or heavy skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and 1 tablespoon butter; swirl to coat.

Cook broccoli

Add broccoli to the hot griddle in a single layer. Sprinkle with a pinch of kosher salt and 1/4 tsp black pepper. Sear, stirring occasionally, 3–5 minutes until tender-crisp with some charred edges. Push broccoli to the side of the griddle.

Cook shrimp

Add remaining 1 tablespoon vegetable oil and 1 tablespoon butter to the cleared hot area. Place shrimp in a single layer and cook undisturbed 1.5–2 minutes until edges turn opaque and bottoms are golden. Flip shrimp and cook another 1–2 minutes until cooked through (internal temp ~120–125°F for slightly firm shrimp).

Combine and glaze

Push shrimp and broccoli together. Pour the prepared sauce around the ingredients and let it come to a gentle simmer. Stir the cornstarch slurry briefly and drizzle it into the simmering sauce while stirring to incorporate; cook 30–60 seconds until sauce thickens and coats shrimp and broccoli. Taste and adjust seasoning with remaining salt or pepper as needed.

Finish

Turn off heat and add a quick pat of cold butter (optional) for shine and richness; toss to combine. Sprinkle sliced green onions and toasted sesame seeds over the top. Serve immediately with lemon wedges on the side to squeeze over shrimp.

Serve the teppanyaki shrimp and broccoli hot, over steamed rice, fried rice, or alongside noodles. Offer extra soy or chili sauce at the table if desired.