Chestnut Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and loaded with color, this cast iron skillet dinner is the kind of weeknight meal that looks like you spent way more effort than you actually did. Sausage rounds get seared until deeply caramelized, shrimp are cooked just until pink and opaque, and a pile of charred onions and bell peppers ties it all together with serious Southern heat. The homemade Cajun spice blend — built from smoked paprika, cayenne, oregano, and thyme — means you control exactly what goes into the seasoning, no mystery blends or store-bought packets required. A finishing hit of fresh lime juice and zest cuts right through the richness and lifts every bite in a way that feels genuinely unexpected for a skillet dish. Because everything here is built from whole, straightforward ingredients, there's no need to scrutinize labels or worry about hidden fillers sneaking into your meal. The one-pan method also means minimal cleanup, which is always a win when the food is this satisfying. Scatter some fresh cilantro on top and bring the skillet straight to the table — it's that kind of dinner.
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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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