BHA & BHT Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this one-pan dinner brings serious Cajun energy without any of the processed preservatives that sneak into so many spice packets and pre-seasoned proteins. The spice blend here is built entirely from scratch — smoked paprika, oregano, thyme, cayenne, and a few pantry staples — so you know exactly what's going into every bite. Choosing a clean, Paleo-friendly andouille or smoked pork sausage is the key move, since conventional sausages are a common hiding spot for BHA, BHT, and other synthetic additives used to extend shelf life. Avocado oil keeps the cooking fat simple and stable at high heat, which is exactly what you want when you're getting a proper sear on those sausage rounds in a cast iron skillet. The shrimp cook fast and stay juicy, the peppers and onion pick up a little char at the edges, and a finishing hit of fresh lime juice and zest ties everything together with a pop of brightness that cuts right through the richness. It's the kind of weeknight skillet that feels indulgent but is actually built on nothing but whole, real ingredients. Scatter some fresh cilantro on top and serve it straight from the pan.
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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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