You’ve seen this kitchen staple in the home of the Pioneer Woman for her traditional farm meals. Bobby Flay uses it for home fries on his show Brunch with Bobby. And it’s almost required to have one if you’re from anywhere in the South.

The cast-iron skillet is an inexpensive investment that will not disappoint. When I got one for Christmas from my supervisor (thank you, Melinda!) I could not stop thinking about what to make first. Macaroni and cheese, cornbread, half-baked cookies and more all came to mind. While I thought the cast-iron skillet would be solely for comfort food, I stumbled across a recipe for Brussels sprouts and was so excited to try. An extra caramelized crust on the veggie, plus some shrimp sounded like the perfect healthy start to my new favorite pan.

Making this one-pan dish couldn’t have been simpler. The skillet browned the outside of the veggies creating a little crust, but softened the inside to a chewy texture. The second time I made this dish, I added some frozen edamame to cook with the shrimp and it added such a good flavor. If you don’t have a cast-iron skillet, you could easily cook this recipe in a regular non-stick skillet. However, I seriously recommend purchasing one for yourself. I love my 12″ Lodge skillet from Amazon.

P.S. Wondering how to clean your new cast-iron skillet? I found this article helpful!

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Gabriela

Cast-Iron Skillet Brussels Sprouts and Shrimp

3 from 9 votes

Recipe by Gabriela Rodiles Difficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 pound fresh Brussels sprouts

• 2 tablespoons cooking fat (vegetable oil, canola oil, coconut oil, ghee)

• 1/2 container pre-sliced mushrooms

• 0.5 pound fresh or defrosted shrimp

• 1/2 teaspoon kosher salt

• 1 tablespoon honey (unless doing Whole30)

• 2 tablespoons soy sauce or coconut aminos

• 2 cloves garlic, minced

• 1/4 teaspoon dried crushed red pepper

Directions

• While cast-iron skillet is heating over medium high heat, clean and cut Brussels sprouts in half lengthwise.
• Add oil to skillet and coat the bottom evenly. Place Brussels sprouts cut-side down evenly on the skillet.
• Cook for about four minutes or until the Brussels sprouts have developed a golden brown crust.
• Add mushrooms and salt to skillet. Stir together and sauté for another two minutes.
• Create space for shrimp in the middle of the skillet. If needed, drizzle a little more oil in the pan and lay shrimp flat. Cook until that side of the shrimp has turned pink and a light crust begins to form. (Depends on the size of your shrimp, but usually about two minutes per side for smaller shrimp.) Flip shrimp to other side and cook until pink.
• While shrimp is cooking, mix honey, soy sauce, garlic and crushed red pepper in a small bowl.
• Pour sauce over skillet combination. Toss and serve over rice or quinoa.

Notes

• Adapted from MyRecipes