Citric Acid Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and packed with color, this cast iron skillet dinner brings serious Cajun energy to the table without relying on any of the citric acid-laden preservatives or seasoning blends that sneak into so many store-bought spice mixes and processed sausages. The heat comes entirely from a homemade blend of smoked paprika, cayenne, oregano, and thyme — ingredients you control from start to finish. Choosing a Paleo-friendly andouille or smoked pork sausage keeps the ingredient list clean, since conventional versions often contain citric acid as a preservative or flavor enhancer. The bright, tangy finish you'd normally expect from a squeeze of lemon or a splash of vinegar comes instead from fresh lime juice and lime zest, which deliver that same lively lift without any of the additives. Everything comes together in a single cast iron skillet, so the sausage gets a deep, caramelized sear, the peppers and onion soften with just a hint of char, and the shrimp cook through in minutes without losing their snap. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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