Breastfeeding Friendly Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this one-pan meal is the kind of weeknight dinner that feels indulgent without requiring much effort or a long ingredient list. Shrimp is one of the best seafood choices during breastfeeding — it's lean, high in protein, and cooks in just minutes, making it ideal when you're short on time and energy. The andouille sausage brings deep, savory flavor that pairs beautifully with the homemade Cajun spice blend, and because you're mixing your own blend from pantry staples, you stay in full control of what goes into every bite. Colorful bell peppers and onion add a satisfying sweetness that balances the heat from the cayenne, and the whole skillet comes together in a cast iron pan so cleanup is minimal. A finishing hit of fresh lime juice and zest lifts everything and keeps the dish feeling light rather than heavy. Cilantro and extra lime wedges on the side let everyone customize their plate, which is always a win at the dinner table. It's hearty, nourishing, and genuinely delicious — exactly what you want when you need a real meal 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
Chef's tipTurkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165°F (74°C). - 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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