Low Sugar Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and loaded with color, this Cajun skillet is the kind of weeknight dinner that looks like you spent way more effort than you actually did. A cast iron pan does the heavy lifting here — searing andouille sausage to a deep, caramelized crust before charred bell peppers and onion join the party, building layers of flavor without a single shortcut ingredient. The homemade spice blend is the real star, combining smoked paprika, cayenne, oregano, and thyme into a punchy rub that coats both the shrimp and the vegetables with serious Cajun character. One of the trickiest parts of eating without added sugar is navigating store-bought sausages and seasoning packets, which almost always sneak in sweeteners — here, you control every ingredient from the spice rack to the skillet. A finishing hit of fresh lime juice and zest cuts right through the richness, brightening the whole dish in a way that feels intentional and restaurant-worthy. Serve it straight from the pan with cilantro and extra lime wedges, and it's honestly hard to believe something this satisfying checks every box.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the skillet
- 1 lb large shrimp (21–25 count), peeled and deveined, tails on or off
- 12 oz paleo-friendly andouille or smoked pork sausage, sliced into ¼-inch rounds
- 2 tbsp avocado oil, divided
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
Cajun spice blend
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For finishing
- 2 tbsp lime juice (from about 2 limes)
- 1 tsp lime zest
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, combine the smoked paprika, dried oregano, dried thyme, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Pat the shrimp dry with paper towels, then toss them in half of the spice blend until evenly coated. Set aside.
- 2
Heat 1 tbsp of the avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the sausage rounds in a single layer and cook, undisturbed, for 2–3 minutes until the cut sides are deeply browned, then flip and cook 1–2 minutes more. Transfer the sausage to a plate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!