Almond Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and loaded with color, this Cajun skillet is the kind of one-pan dinner that makes a weeknight feel like a celebration. Andouille sausage gets seared in a cast iron skillet until the cut sides are deeply caramelized, then sliced bell peppers and onion follow, picking up those charred, savory edges before everything comes together in a fragrant cloud of smoked paprika, cayenne, and thyme. The shrimp cook right in the center of the pan, staying juicy and tender in just a few minutes, and a final hit of fresh lime juice and zest cuts through the richness with a bright, citrusy finish. Every component of the spice blend is built from scratch here, so there are no store-bought seasoning packets with mystery fillers or hidden additives to worry about. This recipe is naturally grain-free and tree-nut-free by design, relying entirely on whole proteins, fresh vegetables, and pantry spices to deliver serious depth of flavor. Serve it straight from the skillet with extra lime wedges and a handful of cilantro, and it's the kind of dish that disappears fast.
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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.
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