Coconut Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this one-pan dinner brings serious Louisiana heat to a completely grain-free, dairy-free table. The homemade Cajun spice blend — built from smoked paprika, cayenne, oregano, and thyme — does all the heavy lifting, so you're not relying on any store-bought seasoning packets that might sneak in unwanted additives. Avocado oil keeps everything sizzling in that cast iron skillet without any tropical oils in sight, which is exactly what you need when you're keeping things strictly free of coconut-derived ingredients. The sausage gets a deep, caramelized sear before the peppers and onion go in, and by the time the shrimp hit the pan, every layer of flavor is already built and waiting. A finish of fresh lime juice and zest cuts right through the richness and lifts the whole dish into something that tastes far more complex than the cook time deserves. It's the kind of weeknight skillet that looks impressive enough for company but comes together with minimal fuss and a single pan to wash.
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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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