Cashew Free Paleo Cajun Shrimp & Sausage Skillet with Lime

Total time35 min

Prep time15 min

Cook time20 min

Cashew Free Paleo Cajun Shrimp & Sausage Skillet with Lime

Bold, smoky, and bright with citrus, this one-pan dinner brings serious Southern heat to your weeknight table. Andouille sausage gets a deep, caramelized sear in a cast iron skillet before charred bell peppers and onion join the party, building layers of flavor that taste like you spent way more time than you actually did. A homemade Cajun spice blend — smoked paprika, cayenne, thyme, and more — coats every shrimp and clings to every vegetable, so the seasoning is bold and intentional rather than an afterthought. The finishing squeeze of fresh lime juice and a scatter of zest cut right through the richness, lifting the whole dish with a pop of acidity that makes it feel restaurant-worthy. Because everything is built from whole, straightforward ingredients, there are no hidden fillers or processed seasonings to second-guess — just clean, real food that happens to be naturally grain-free and tree-nut-free without any substitutions required. The shrimp cook in just a few minutes at the end, so timing is forgiving and the whole skillet comes together fast. Serve it straight from the pan with extra lime wedges and a handful of cilantro for a dinner that looks as good as it tastes.

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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
Aidells All Natural Cajun Style Andouille Smoked Sausage Made with Pork - 12 Oz Zatarains Sausage Andouille Smoked - .875 Lb Johnsonville New Orleans Andouille Recipe Smoked Sausage Boar's Head Smoked Andouille Chicken Sausage - 12 Oz Holmes Smokehouse Andouille Sausage - 14 Oz
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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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