Carrageenan 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 looks and tastes like you put in way more effort than you actually did. Sausage gets seared until the cut sides are deeply caramelized, shrimp cook just until opaque and juicy, and a pile of charred onions and bell peppers ties everything together with sweetness and a little heat. The homemade Cajun spice blend — built from smoked paprika, cayenne, oregano, thyme, and a few pantry staples — means you're in full control of every ingredient that goes into the pan, which matters when you're avoiding additives commonly hidden in pre-mixed seasonings and processed meats. Choosing a Paleo-friendly andouille or smoked pork sausage keeps the ingredient list clean and free of the thickeners and stabilizers that sneak into conventional options. A hit of fresh lime juice and zest right at the end cuts through the richness and lifts the whole dish in a way that feels almost restaurant-worthy. Serve it straight from the skillet with cilantro and extra lime wedges, and dinner is genuinely done.
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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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