Beef Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and built entirely around pork sausage and shrimp, this skillet is proof that you don't need beef to get serious depth of flavor from a one-pan dinner. The andouille brings that signature Cajun punch while the shrimp cook up tender and pink in just a few minutes, making this a genuinely fast weeknight meal that still feels special. A homemade spice blend of smoked paprika, cayenne, oregano, and thyme means you control exactly what goes into the seasoning — no mystery fillers or grain-based additives that would knock it out of Paleo territory. The cast iron does the heavy lifting here, giving the sausage rounds a deep, caramelized sear and lightly charring the onion and bell peppers for that irresistible smoky-sweet base. Finishing with fresh lime juice and zest right off the heat is the move that ties everything together, cutting through the richness and brightening every bite. Scatter some cilantro on top and serve with extra lime wedges, and you've got a dish that looks and tastes like it came from a restaurant kitchen.
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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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