Cinnamon Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and built for a weeknight, this cast iron skillet dinner brings serious Cajun energy without a single ingredient that would trip up anyone avoiding cinnamon. Many store-bought Cajun blends and pre-seasoned sausages sneak in warm spices that can make label-reading a chore, but this recipe builds its own spice blend from scratch — smoked paprika, oregano, thyme, cayenne, and a few pantry staples — so you know exactly what's going in the pan. The result is deeply savory and just the right amount of spicy, with none of the hidden surprises. Andouille-style sausage gets seared in a cast iron skillet until the cut sides are caramelized and golden, then charred bell peppers and onion join the party before plump shrimp cook up pink and tender at the center. A finishing hit of fresh lime juice and zest cuts right through the richness and lifts every bite. It's the kind of one-pan meal that looks and tastes like you put in way more effort than you actually did, and cleanup is mercifully minimal. Scatter some cilantro on top and bring the lime wedges to the table — dinner is 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
Chef's tipTurkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165°F (74°C). - 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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