45+ Irresistible Cast Iron Dutch Oven Shrimp Recipes You’ll Love

If you’re looking for a versatile, flavorful, and easy way to cook shrimp, then using a cast iron Dutch oven is the perfect solution.

Known for its ability to retain heat evenly and create the most flavorful meals, a cast iron Dutch oven can turn your shrimp into a mouthwatering masterpiece.

Whether you’re craving something simple like a shrimp boil or a more complex dish like shrimp and grits, this kitchen essential can do it all.

In this blog, we’ve compiled over 45 irresistible shrimp recipes, all cooked in the ever-reliable cast iron Dutch oven.

These recipes are perfect for seafood lovers, busy weeknights, or impressing guests at a dinner party.

Get ready to explore a variety of shrimp dishes that will bring out the best in this humble yet powerful kitchen tool.

From spicy shrimp tacos to creamy shrimp alfredo, we’ve got a recipe for every occasion.

So, let’s dive into these incredible shrimp dishes that make full use of your cast iron Dutch oven!

45+ Irresistible Cast Iron Dutch Oven Shrimp Recipes You’ll Love

Cooking shrimp in a cast iron Dutch oven opens up a world of culinary possibilities.

With its ability to evenly cook and infuse rich flavors into the shrimp, it’s no wonder this combination is so beloved by home cooks and chefs alike.

From hearty casseroles to light, fresh dishes, the recipes we’ve shared here offer something for everyone.

Whether you’re hosting a gathering or enjoying a cozy dinner at home, these shrimp recipes are sure to elevate your meal.

The cast iron Dutch oven’s ability to hold heat and create a perfect sear on shrimp means that every dish will be packed with flavor and cooked to perfection.

So, gather your ingredients, grab your Dutch oven, and start cooking your way through these delicious shrimp recipes!

Cajun Garlic Butter Shrimp in Cast Iron Dutch Oven

This Cajun Garlic Butter Shrimp recipe in a cast iron Dutch oven is a flavorful, one-pot meal perfect for seafood lovers. The shrimp are bathed in a rich, buttery sauce infused with garlic and Cajun spices. This dish is quick, easy, and packed with bold flavors, making it ideal for weeknight dinners or special occasions.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tbsp fresh lemon juice
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat the cast iron Dutch oven over medium-high heat. Add the butter and olive oil, allowing them to melt together.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Sprinkle in the Cajun seasoning, smoked paprika, onion powder, salt, and pepper. Stir well to combine and coat the garlic with the spices.
4. Add the shrimp to the Dutch oven, cooking for 2-3 minutes per side until they turn pink and opaque.
5. Pour in the chicken broth and stir to combine, letting the sauce come to a simmer for about 3 minutes to thicken slightly.
6. Add the lemon juice and stir again, adjusting the seasoning if necessary.
7. Garnish with chopped fresh parsley and serve immediately with lemon wedges.

This Cajun Garlic Butter Shrimp is a crowd-pleasing dish with layers of flavor, from the rich butter and garlic base to the bold spices. Cooking it in a Dutch oven ensures that the shrimp cook evenly, and the sauce soaks into every bite, making it a dish worth savoring. Serve with rice or crusty bread for a satisfying meal that will impress anyone at your dinner table.

Shrimp and Sausage Jambalaya in a Cast Iron Dutch Oven

A hearty and satisfying one-pot meal, this Shrimp and Sausage Jambalaya cooked in a cast iron Dutch oven brings together the flavors of the bayou. The combination of smoky sausage, tender shrimp, and a medley of vegetables, all simmered in a spiced tomato-based broth, makes for a delicious, comforting dish that’s perfect for any occasion.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb smoked sausage, sliced
• 1 cup onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 1/2 cups long-grain rice
• 1 can (14.5 oz) diced tomatoes
• 3 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp thyme
• 1 bay leaf
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the Dutch oven over medium heat and add the olive oil. Brown the sausage slices in the oil for 5-6 minutes, stirring occasionally. Remove and set aside.
2. In the same Dutch oven, add the chopped onion, bell pepper, celery, and garlic. Sauté for 3-4 minutes until the vegetables are softened.
3. Stir in the Cajun seasoning, thyme, smoked paprika, salt, and pepper. Cook for an additional minute to let the spices bloom.
4. Add the diced tomatoes, chicken broth, rice, and bay leaf. Bring to a simmer, cover, and cook for 20-25 minutes, until the rice is tender and the liquid is absorbed.
5. Stir in the shrimp and cooked sausage, then cover and let simmer for another 5-7 minutes, until the shrimp are cooked through and pink.
6. Discard the bay leaf, garnish with fresh parsley, and serve hot.

This Shrimp and Sausage Jambalaya is the perfect way to showcase the rich and comforting flavors of Creole cuisine. Cooking it in a cast iron Dutch oven ensures even heat distribution, allowing the rice to cook perfectly while absorbing all the aromatic spices. The combination of smoky sausage and tender shrimp creates a delicious, filling meal that’s sure to become a family favorite. Serve it with a side of cornbread for a truly Southern experience.

Lemon Herb Shrimp with Asparagus in a Cast Iron Dutch Oven

This Lemon Herb Shrimp with Asparagus recipe is a light and refreshing dish that highlights the delicate flavors of shrimp paired with fresh asparagus. The zesty lemon and fragrant herbs enhance the natural taste of the seafood, while the cast iron Dutch oven allows for even cooking and a touch of caramelization, making this a simple yet elegant meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1/4 cup white wine (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in the Dutch oven over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the asparagus to the Dutch oven and sauté for 4-5 minutes until tender yet crisp. Season with salt and pepper.
3. Push the asparagus to one side of the Dutch oven and add the shrimp to the other side. Cook the shrimp for 2-3 minutes per side until pink and opaque.
4. Add the lemon zest, lemon juice, thyme, rosemary, and white wine (if using) to the Dutch oven, stirring to coat the shrimp and asparagus with the herbs and citrus.
5. Let everything cook together for 2 more minutes until the flavors have melded.
6. Garnish with fresh parsley and serve immediately.

This Lemon Herb Shrimp with Asparagus is a perfect example of how a few fresh ingredients can create a flavorful and satisfying dish. The combination of zesty lemon, fragrant herbs, and tender shrimp is light yet full of depth, making it a great option for a healthy dinner. The cast iron Dutch oven allows the shrimp and asparagus to cook to perfection, with a hint of caramelization that enhances the overall flavor. Serve this dish with a side of quinoa or a green salad for a well-rounded meal.

Shrimp Scampi in Cast Iron Dutch Oven

Shrimp Scampi is a classic dish known for its buttery, garlicky sauce that perfectly complements tender shrimp. Made in a cast iron Dutch oven, this recipe creates a deliciously rich sauce with a subtle tang from lemon, all while keeping the shrimp succulent and flavorful. It’s an easy, elegant meal for weeknights or dinner parties.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 6 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• Zest and juice of 1 lemon
• 1 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/2 lb linguine or spaghetti (optional, for serving)

Instructions:

1. In a large cast iron Dutch oven, melt 3 tablespoons of butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant, but not browned.
2. Pour in the white wine, lemon zest, and lemon juice. Stir to combine, and let the mixture simmer for 2-3 minutes to reduce slightly.
3. Add the shrimp to the Dutch oven, seasoning with salt, pepper, and crushed red pepper flakes (if using). Cook the shrimp for 2-3 minutes on each side, until pink and opaque.
4. Stir in the remaining 3 tablespoons of butter, allowing it to melt and create a creamy sauce.
5. If serving with pasta, cook the linguine or spaghetti according to the package instructions. Toss the cooked pasta with the shrimp and sauce.
6. Garnish with fresh parsley and serve immediately.

Shrimp Scampi cooked in a cast iron Dutch oven offers a rich, garlicky sauce that enhances the flavor of the shrimp while the cast iron allows for even cooking. This dish is luxurious but simple, and the addition of fresh lemon brightens the overall flavor profile. Whether served over pasta or enjoyed on its own, it’s a satisfying and versatile dish that will have everyone asking for seconds.

Shrimp, Corn, and Tomato Skillet in Cast Iron Dutch Oven

This Shrimp, Corn, and Tomato Skillet is a vibrant, easy-to-make dish packed with sweet corn, juicy tomatoes, and tender shrimp. The cast iron Dutch oven ensures that the ingredients cook evenly and soak up the savory juices. A touch of garlic, fresh herbs, and a squeeze of lemon bring everything together in this fresh and light one-pot meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups fresh or frozen corn kernels
• 2 cups cherry tomatoes, halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped
• Juice of 1 lemon

Instructions:

1. Heat the olive oil in the cast iron Dutch oven over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
2. Add the corn kernels and cook for 3-4 minutes, stirring occasionally, until the corn begins to brown slightly.
3. Add the halved cherry tomatoes and cook for another 2-3 minutes, allowing them to soften and release their juices.
4. Stir in the smoked paprika, oregano, salt, and pepper. Add the chicken broth and bring to a simmer. Let it cook for 3-4 minutes until the liquid has reduced by about half.
5. Add the shrimp to the skillet, cooking for 2-3 minutes per side, until the shrimp are pink and cooked through.
6. Squeeze the juice of one lemon over the dish and garnish with fresh basil.
7. Serve immediately, either on its own or with crusty bread to soak up the flavorful sauce.

This Shrimp, Corn, and Tomato Skillet is a delightful dish bursting with fresh flavors. The sweetness of the corn and tomatoes pairs beautifully with the shrimp, while the cast iron Dutch oven ensures everything cooks to perfection. The quick, simple preparation makes this dish perfect for a light summer dinner, but it’s also satisfying enough to enjoy year-round. With a squeeze of lemon and a sprinkle of basil, it’s a meal that’s both comforting and refreshing.

Shrimp and Spinach Risotto in Cast Iron Dutch Oven

This Shrimp and Spinach Risotto, cooked in a cast iron Dutch oven, combines creamy rice with tender shrimp and fresh spinach. The cast iron Dutch oven provides an even, gentle heat that results in a rich, velvety risotto. With a hint of white wine, Parmesan, and garlic, this dish is a sophisticated yet simple meal that’s perfect for any occasion.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 1/2 cups Arborio rice
• 4 cups chicken broth
• 1/2 cup dry white wine
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 small onion, chopped
• 4 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a cast iron Dutch oven, heat the olive oil over medium heat. Add the garlic and onion, sautéing for 3-4 minutes until soft and fragrant.
2. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast and absorb the oil.
3. Pour in the white wine and cook for 1-2 minutes until most of the liquid has evaporated.
4. Begin adding the chicken broth, one cup at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process for about 18-20 minutes, until the rice is tender and creamy.
5. While the risotto is cooking, in a separate pan, cook the shrimp over medium heat for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
6. When the risotto is nearly done, stir in the spinach and cook for 2-3 minutes until wilted.
7. Remove the Dutch oven from the heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
8. Gently fold in the cooked shrimp.
9. Garnish with fresh parsley and serve immediately.

Shrimp and Spinach Risotto made in a cast iron Dutch oven is a rich, creamy dish that brings together perfectly cooked shrimp and velvety rice. The gradual absorption of broth during cooking allows the rice to reach the ideal texture, and the fresh spinach adds a vibrant green contrast. The buttery, cheesy finish makes this risotto a comforting and satisfying meal. Whether for a special dinner or a cozy night in, this dish is sure to impress with its depth of flavor and elegant presentation.

Shrimp and Broccoli Stir-Fry in a Cast Iron Dutch Oven

This Shrimp and Broccoli Stir-Fry made in a cast iron Dutch oven is a quick and healthy dinner option that combines the delicate flavor of shrimp with the vibrant crunch of broccoli. The stir-fry sauce, made with soy sauce, ginger, and garlic, adds an extra punch of flavor while keeping the dish light and fresh. This easy recipe is perfect for a nutritious weeknight meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/2 tsp sesame oil
• 1 tsp cornstarch (optional, for thickening)
• Salt and pepper to taste
• 1 tbsp sesame seeds (for garnish)
• Green onions, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a cast iron Dutch oven over medium heat. Add the shrimp and cook for 2-3 minutes per side until they are pink and opaque. Remove the shrimp and set aside.
2. In the same Dutch oven, add the remaining olive oil and sauté the garlic and ginger for 1-2 minutes, until fragrant.
3. Add the broccoli florets and stir-fry for 3-4 minutes until they begin to soften but remain crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, and cornstarch (if using). Pour this sauce over the broccoli and stir to coat. Let it simmer for 2-3 minutes until the sauce thickens slightly.
5. Return the shrimp to the Dutch oven and stir everything together until the shrimp are coated with the sauce.
6. Season with salt and pepper to taste, and garnish with sesame seeds and chopped green onions.
7. Serve immediately, ideally with rice or noodles.

The Shrimp and Broccoli Stir-Fry is a light yet flavorful dish that is both healthy and satisfying. The crisp-tender broccoli paired with the succulent shrimp creates a perfect balance of textures, while the savory stir-fry sauce adds a burst of flavor. The cast iron Dutch oven allows the ingredients to cook evenly and retain their vibrant colors, making this dish both delicious and visually appealing. It’s a quick and easy option for a nutritious dinner that doesn’t skimp on taste.

Shrimp and Grits in Cast Iron Dutch Oven

Shrimp and Grits is a Southern classic that is full of flavor and soul. This recipe, cooked in a cast iron Dutch oven, combines succulent shrimp with creamy, cheesy grits, all simmered together in a rich, buttery sauce. It’s a hearty yet comforting dish, perfect for any occasion from casual weeknight dinners to special gatherings.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup grits (stone-ground or quick-cooking)
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1/2 cup shredded sharp cheddar cheese
• 4 slices bacon, chopped
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, bring the chicken broth to a boil. Gradually whisk in the grits and reduce the heat to low. Simmer for 20-25 minutes, stirring occasionally, until the grits are tender and creamy. Stir in the heavy cream, butter, and cheddar cheese. Season with salt and pepper, then set aside and keep warm.
2. In a cast iron Dutch oven, cook the chopped bacon over medium heat until crispy, about 4-5 minutes. Remove the bacon and set aside, leaving the rendered bacon fat in the pot.
3. Add the chopped onion to the Dutch oven and cook for 3-4 minutes, until softened. Stir in the garlic and cook for another 1-2 minutes.
4. Season the shrimp with Cajun seasoning, smoked paprika, salt, and pepper. Add the shrimp to the Dutch oven and cook for 2-3 minutes per side until pink and opaque.
5. Return the cooked bacon to the Dutch oven and stir everything together, letting the flavors meld for an additional minute.
6. To serve, spoon the creamy grits onto plates and top with the shrimp mixture. Garnish with fresh parsley.

Shrimp and Grits made in a cast iron Dutch oven is a dish that celebrates Southern comfort food at its finest. The creamy, cheesy grits provide the perfect base for the flavorful shrimp, and the addition of crispy bacon adds a delightful crunch. The rich buttery sauce ties everything together, making every bite full of satisfying goodness. Whether for a cozy family dinner or a more festive occasion, this dish is sure to impress and leave everyone coming back for more.

Shrimp and Pea Risotto in Cast Iron Dutch Oven

This Shrimp and Pea Risotto is a creamy, savory dish made in a cast iron Dutch oven, offering a perfect balance of flavors. The sweetness of peas combined with the delicate shrimp and the creamy, cheesy risotto creates a comforting and sophisticated meal that’s ideal for any night of the week.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 1/2 cups Arborio rice
• 4 cups chicken broth
• 1/2 cup dry white wine
• 1 tbsp olive oil
• 1/2 cup Parmesan cheese, grated
• 1 cup frozen peas, thawed
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp butter
• Salt and pepper to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a cast iron Dutch oven over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
2. Add the Arborio rice to the Dutch oven and stir for 1-2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine and cook until it is mostly absorbed by the rice.
4. Gradually add the chicken broth, one cup at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
5. While the risotto is cooking, heat a separate pan over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove from heat and set aside.
6. Once the risotto is done, stir in the Parmesan cheese, butter, and peas. Season with salt and pepper to taste.
7. Fold in the cooked shrimp and let everything heat through for 1-2 minutes.
8. Garnish with fresh basil or parsley and serve immediately.

This Shrimp and Pea Risotto is a perfect comfort food that’s rich and creamy, yet light enough to enjoy on a weeknight. The sweet peas, tender shrimp, and Parmesan cheese meld perfectly with the creamy risotto, creating a balanced and flavorful dish. Cooking in a cast iron Dutch oven ensures the rice cooks evenly, making each bite as satisfying as the last. It’s an easy yet elegant meal that’s sure to impress your guests or make a weeknight dinner feel extra special.

Shrimp and Mango Coconut Curry in Cast Iron Dutch Oven

This Shrimp and Mango Coconut Curry is a vibrant, tropical dish made in a cast iron Dutch oven, combining tender shrimp with the sweet tang of mango and the creamy richness of coconut milk. The curry is full of bold flavors from curry powder, ginger, and garlic, creating a delightful balance of sweet and savory. It’s a flavorful dish that’s perfect for any time of the year and pairs wonderfully with rice or flatbread.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 ripe mango, peeled and diced
• 1 can (14 oz) coconut milk
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro, chopped (for garnish)
• Cooked rice (for serving)

Instructions:

1. Heat the olive oil in a large cast iron Dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened.
2. Add the garlic and ginger and sauté for 1-2 minutes, until fragrant.
3. Stir in the curry powder, turmeric, cinnamon, salt, and pepper, allowing the spices to bloom in the oil for about 1 minute.
4. Pour in the coconut milk and bring to a simmer, letting it cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
5. Add the diced mango and stir to combine. Let it cook for another 2-3 minutes, allowing the mango to soften slightly and release its juice.
6. Add the shrimp to the Dutch oven, cooking for 2-3 minutes per side, until they turn pink and opaque.
7. Stir in the fresh lime juice, adjust seasoning if needed, and garnish with chopped cilantro.
8. Serve the curry over cooked rice and enjoy!

The Shrimp and Mango Coconut Curry is a delightful blend of tropical flavors that brings a bit of sunshine to any meal. The creamy coconut milk base with the subtle sweetness of mango pairs perfectly with the savory shrimp and fragrant spices, creating a dish that’s both comforting and exotic. Cooking it in a cast iron Dutch oven ensures the flavors meld together beautifully, making it a must-try for anyone who loves vibrant and aromatic curries. This dish is perfect for serving with rice to soak up the flavorful sauce.

Shrimp and Cauliflower Rice Casserole in Cast Iron Dutch Oven

This Shrimp and Cauliflower Rice Casserole is a healthy and low-carb twist on a classic comfort food, made in a cast iron Dutch oven. The cauliflower rice serves as a nutritious base, while the shrimp adds a rich source of protein. The casserole is baked with a creamy, cheesy sauce that’s both satisfying and delicious, making it an ideal option for anyone looking for a lighter but flavorful meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups cauliflower rice (fresh or frozen)
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large cast iron Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the garlic and sauté for another minute until fragrant.
3. Add the cauliflower rice to the Dutch oven and cook for 5-7 minutes, stirring occasionally, until it begins to soften and slightly brown.
4. Stir in the heavy cream, mozzarella cheese, Parmesan cheese, paprika, cayenne (if using), salt, and pepper. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens and the cheeses melt into the rice.
5. Gently fold in the shrimp and cook for 2-3 minutes, until the shrimp is just beginning to turn pink.
6. Transfer the Dutch oven to the oven and bake for 15-20 minutes, or until the shrimp are fully cooked and the casserole is golden and bubbly.
7. Garnish with chopped fresh parsley and serve hot.

The Shrimp and Cauliflower Rice Casserole is a fantastic low-carb dish that doesn’t sacrifice flavor. The creamy cheese sauce perfectly coats the cauliflower rice, making it an indulgent yet healthy alternative to traditional rice casseroles. The shrimp adds a satisfying protein element, and the entire dish is a comforting and flavorful meal. Baked in a cast iron Dutch oven, this casserole comes out with a beautiful golden crust and makes for an easy, one-pot dinner the whole family will enjoy.

Spicy Shrimp Tacos with Avocado Salsa in Cast Iron Dutch Oven

These Spicy Shrimp Tacos with Avocado Salsa are a fresh and flavorful take on taco night, with shrimp that are perfectly seasoned with bold spices, cooked to perfection in a cast iron Dutch oven, and topped with a cool and creamy avocado salsa. The combination of heat from the shrimp and the freshness of the salsa creates an exciting and satisfying meal that’s perfect for any occasion.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 8 small flour or corn tortillas
• 1 avocado, diced
• 1/2 cup red onion, finely chopped
• 1 small tomato, diced
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1/4 cup sour cream (optional)

Instructions:

1. In a small bowl, mix together the chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Toss the shrimp with the olive oil and spice mixture, coating them evenly.
2. Heat the cast iron Dutch oven over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque.
3. While the shrimp cooks, prepare the avocado salsa: In a medium bowl, combine the diced avocado, red onion, tomato, cilantro, and lime juice. Season with salt and pepper to taste.
4. Warm the tortillas in a dry skillet over medium heat or wrap them in foil and warm them in the oven.
5. To assemble the tacos, place a few shrimp in each tortilla and top with a generous spoonful of avocado salsa. Optionally, add a dollop of sour cream for extra creaminess.
6. Serve immediately with lime wedges on the side.

These Spicy Shrimp Tacos with Avocado Salsa are the perfect balance of heat and freshness. The shrimp are flavorful and slightly spicy, while the creamy avocado salsa cools everything down with its bright and zesty flavors. Cooking the shrimp in a cast iron Dutch oven ensures they are perfectly cooked and slightly caramelized on the outside, adding depth to each bite. Whether for a casual dinner or a taco night with friends, these tacos are sure to be a hit!

Shrimp and Bacon Alfredo in Cast Iron Dutch Oven

Shrimp and Bacon Alfredo is a decadent, creamy pasta dish that combines the richness of Alfredo sauce with the smoky flavor of bacon and the tenderness of shrimp. Made in a cast iron Dutch oven, this dish allows the flavors to meld together beautifully, creating a luxurious, one-pan meal. With the addition of garlic, Parmesan cheese, and a touch of cream, it’s a perfect comfort food for any occasion.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 6 slices bacon, chopped
• 12 oz fettuccine pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 1 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
2. In a large cast iron Dutch oven, cook the chopped bacon over medium heat until crispy, about 4-5 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot.
3. Add the shrimp to the Dutch oven and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp and set aside.
4. In the same Dutch oven, add the olive oil and garlic, cooking for 1-2 minutes until fragrant.
5. Pour in the heavy cream, chicken broth, and Parmesan cheese. Stir until the cheese has melted and the sauce begins to thicken, about 4-5 minutes.
6. Return the cooked shrimp, bacon, and pasta to the Dutch oven. Toss everything together, ensuring the pasta is well coated with the Alfredo sauce.
7. Season with salt and pepper to taste and garnish with fresh parsley before serving.

Shrimp and Bacon Alfredo cooked in a cast iron Dutch oven is a rich and satisfying dish, perfect for a comforting meal. The smoky bacon and succulent shrimp pair beautifully with the creamy Alfredo sauce, making each bite decadent and flavorful. The cast iron Dutch oven helps ensure the sauce thickens evenly, coating the pasta and shrimp perfectly. Whether for a special dinner or a cozy weeknight, this dish will certainly impress.

Shrimp and Sweet Potato Hash in Cast Iron Dutch Oven

This Shrimp and Sweet Potato Hash is a hearty and nutritious meal made in a cast iron Dutch oven. It combines the sweetness of roasted sweet potatoes with the savory flavor of shrimp, topped with bell peppers, onions, and a sprinkle of spices. The one-pan nature of the dish makes it perfect for a quick weeknight dinner or brunch, while offering a balanced combination of protein and vegetables.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium sweet potatoes, peeled and diced
• 1 bell pepper, chopped
• 1/2 onion, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped (for garnish)
• 1 tbsp lime juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large cast iron Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they start to soften and lightly brown.
3. Add the bell pepper and onion to the Dutch oven and cook for another 5 minutes, until the vegetables are tender.
4. Meanwhile, toss the shrimp with the remaining tablespoon of olive oil, smoked paprika, cumin, salt, and pepper.
5. Push the vegetables to one side of the Dutch oven and add the seasoned shrimp. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque.
6. Stir the shrimp and vegetables together, allowing the flavors to meld. Sprinkle with fresh cilantro and lime juice for a burst of freshness.
7. Serve immediately as a main dish or with a side of rice or tortillas.

Shrimp and Sweet Potato Hash is a perfect balance of sweet and savory, with tender shrimp complementing the hearty, caramelized sweet potatoes and colorful bell peppers. The spices enhance the flavors, and the lime and cilantro finish the dish with a fresh kick. Cooking in a cast iron Dutch oven makes this dish easy and ensures everything cooks evenly. Whether for brunch or dinner, this meal is both satisfying and nutritious.

Shrimp and Spinach Stuffed Portobello Mushrooms in Cast Iron Dutch Oven

These Shrimp and Spinach Stuffed Portobello Mushrooms are a delicious and low-carb meal made in a cast iron Dutch oven. The rich umami of the mushrooms is enhanced by the creamy filling made with shrimp, spinach, garlic, and cheese. This dish is perfect for a light yet satisfying meal and can be served as a main course or an appetizer.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cups fresh spinach
• 3 cloves garlic, minced
• 1/2 cup cream cheese, softened
• 1/4 cup Parmesan cheese, grated
• 1/4 cup mozzarella cheese, shredded
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat 1 tablespoon of olive oil in a cast iron Dutch oven over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp and set aside.
3. In the same Dutch oven, add the remaining tablespoon of olive oil and sauté the garlic for 1 minute. Add the spinach and cook for another 2-3 minutes, until wilted.
4. Chop the cooked shrimp into bite-sized pieces and add them to the spinach mixture. Stir in the cream cheese, Parmesan, and mozzarella. Season with salt and pepper to taste.
5. Stuff each Portobello mushroom cap with the shrimp and spinach mixture, pressing down lightly to pack the filling.
6. Place the stuffed mushrooms back in the Dutch oven and bake for 15-20 minutes, until the mushrooms are tender and the cheese is melted and bubbly.
7. Garnish with fresh parsley and serve immediately.

Shrimp and Spinach Stuffed Portobello Mushrooms make for a sophisticated yet easy meal. The earthy mushrooms, creamy filling, and savory shrimp come together perfectly for a satisfying dish that’s both flavorful and healthy. Baked in a cast iron Dutch oven, the mushrooms cook evenly, and the cheese melts beautifully. This dish is ideal for anyone looking for a lighter meal or a unique appetizer that’s sure to impress at any dinner gathering.

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