Cast-Iron Skillet Brussels Sprouts with Shrimp and Mushrooms

If you're wondering what to do with your cast-iron skillet, this is a great recipe to try. The cast iron chars the Brussels sprouts and gives mushrooms and tender shrimp a delectable crust. This is the dish that made me fall in love with my skillet and it's still in my weeknight dinner rotation.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings
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1 cup jasmine rice

Kosher salt

2 cloves garlic, peeled and finely grated

1-inch piece fresh ginger, peeled and finely grated

2 tablespoons low-sodium soy sauce

1 tablespoon honey

Pinch of crushed red pepper 

4 tablespoons vegetable oil or ghee

1 pound Brussels sprouts, trimmed and halved lengthwise (quartered if large)

One 3.5-ounce package shiitake mushrooms, stemmed, caps thickly sliced

8 ounces large shrimp (8 to 10), peeled and deveined, tails intact 

1 scallion, thinly sliced

Toasted sesame oil, for serving

Sesame seeds, for serving


  1. Combine the rice with 2 cups water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stirring occasionally, and then reduce the heat to low. Cover and cook until the rice is tender, about 15 minutes. Remove from the heat. 
  2. Meanwhile, whisk together the garlic, ginger, soy sauce, honey and crushed red pepper in a small bowl. Set the sauce aside.
  3. Heat a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of the vegetable oil to the hot skillet, then swirl to coat the bottom entirely. Place the Brussels sprouts cut-side down in a single layer. Cook, undisturbed, until the sprouts have developed a golden-brown crust, about 2 minutes. Toss the sprouts, then continue to cook until they're bright green and crisp tender, about 2 minutes. 
  4. Add 1 more tablespoon of the vegetable oil to the skillet along with the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms are tender and browned in spots, about 2 minutes.
  5. Create space for the shrimp in the middle of the skillet and add the remaining 1 tablespoon vegetable oil. Lay the shrimp flat in a single layer and cook until the shrimp have turned pink and a light crust begins to form, about 3 minutes. Flip and continue to cook until just cooked through, about 1 minute. 
  6. Pour the sauce over the shrimp and vegetables, then toss until everything is evenly coated and the sauce has reduced slightly, about 1 minute. 
  7. Divide the rice and Brussels sprout mixture among 2 serving bowls. Top with the scallions, drizzle with sesame oil and sprinkle with sesame seeds. 
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