Dairy 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. Caramelized andouille sausage, tender shrimp, and charred bell peppers all come together in one pan, seasoned with a punchy homemade Cajun spice blend that you mix yourself — so you know exactly what's in it. That matters more than you'd think, because a lot of store-bought Cajun seasonings and pre-made sausages sneak in dairy-based fillers or additives that have no business being there. Here, the fat comes entirely from avocado oil, and the richness you'd expect from a creamy sauce is replaced by the deep, smoky sear on the sausage and the bright hit of fresh lime juice and zest at the finish. The lime is genuinely the move — it cuts through the heat of the cayenne and lifts every other flavor in the pan. Everything cooks in a single cast iron skillet, which means less cleanup and more of that gorgeous fond building up between steps. Scatter some fresh cilantro on top and serve it straight from the pan for a dinner that's as satisfying to look at as it is to eat.
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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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