Candida Diet Friendly Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this cast iron skillet dish is the kind of weeknight dinner that feels like a celebration. Shrimp and sausage get coated in a homemade Cajun spice blend built entirely from dried herbs and spices — smoked paprika, oregano, thyme, cayenne — so you know exactly what's going into every bite with no hidden sugars or fillers to worry about. The vegetables are cooked until softened and lightly charred, adding natural sweetness and depth without any processed shortcuts. A finishing hit of fresh lime juice and zest keeps everything lively and cuts right through the richness of the sausage. Because the spice blend is made from scratch and the sausage is Paleo-friendly, this skillet sidesteps the sneaky additives and sugar-laden seasonings that make so many Cajun-style dishes off-limits. Everything comes together in one pan, which means bold flavor with minimal cleanup — a genuinely satisfying combination that doesn't ask you to compromise.
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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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