Artificial Food Coloring Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this cast iron skillet dinner is the kind of weeknight meal that feels like it came from a restaurant kitchen. The homemade Cajun spice blend — built from smoked paprika, oregano, thyme, cayenne, and a few pantry staples — means every bit of flavor comes from real, whole ingredients with zero synthetic dyes or mystery additives hiding in a pre-mixed packet. That matters more than you might think, since many store-bought Cajun seasonings and processed sausages sneak in artificial colorings to boost their visual appeal. Here, the deep red hue on those seared sausage rounds and the vibrant peppers is entirely the real deal. The technique is straightforward: sear the sausage until caramelized, soften the peppers and onion until they pick up a little char, then let the shrimp cook just long enough to turn pink and opaque before everything gets tossed together and finished with fresh lime juice and zest. That final hit of citrus cuts right through the richness and ties the whole skillet together in the best way. It's a genuinely satisfying, colorful dinner that proves you don't need anything artificial to make food look and taste this good.
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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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