Chicken Free 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 looks and tastes like you put in way more effort than you actually did. Plump shrimp and deeply browned smoked pork sausage come together with charred bell peppers, sweet onion, and a punchy homemade Cajun spice blend that you can mix up in minutes. The whole thing is built around real, whole ingredients — avocado oil, fresh garlic, and a finishing hit of lime juice and zest that cuts right through the richness of the sausage. Because every component is straightforward and unprocessed, it fits a grain-free, Paleo approach without any awkward substitutions or specialty products that are hard to find. The technique matters here: searing the sausage first in a hot cast iron skillet builds a fond that flavors everything else, and cooking the shrimp in the center of the pan keeps them from steaming so they stay juicy and tender. A handful of fresh cilantro and extra lime wedges at the table make it feel restaurant-worthy with almost zero extra effort. This is the kind of recipe you'll come back to on repeat.
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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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