Eggless Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and loaded with color, this Cajun skillet is the kind of one-pan dinner that makes a weeknight feel like a celebration. Sliced andouille sausage gets a deep, caramelized sear in a cast iron skillet before sweet bell peppers and onion join the party, picking up all those gorgeous browned bits along the way. A homemade Cajun spice blend — built from smoked paprika, cayenne, oregano, and thyme — coats both the shrimp and the vegetables, so every single bite carries that signature Southern heat. The shrimp cook fast right in the center of the skillet, staying juicy and tender without a single egg-based binder or coating needed anywhere in the process. A finishing hit of fresh lime juice and zest cuts through the richness and lifts the whole dish in a way that feels surprisingly bright. It's naturally grain-free and dairy-free too, so it works beautifully for anyone eating clean without sacrificing an ounce of flavor. Scatter some fresh cilantro on top and serve with extra lime wedges — this one disappears fast.
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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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