Artificial Flavors Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with fresh lime, this one-pan dinner is the kind of weeknight meal that feels like a serious occasion. The Cajun spice blend is mixed entirely from scratch — smoked paprika, oregano, thyme, cayenne, and a few pantry staples — so you know exactly what's going into every bite without worrying about mystery additives hiding in a pre-made seasoning packet. That matters more than people realize, since many store-bought spice blends and processed sausages sneak in artificial flavoring agents that have no business being in your food. Choosing a Paleo-friendly andouille or smoked pork sausage keeps the ingredient list clean and lets the real, natural smokiness do all the heavy lifting. The cast iron skillet is the secret weapon here — it gets ripping hot, giving the sausage rounds a deep, caramelized crust and leaving the shrimp perfectly pink and tender in just a couple of minutes. A final hit of fresh lime juice and zest lifts the whole dish and cuts through the richness in the most satisfying way. It's the kind of meal that disappears fast, so you might want to make extra.
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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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