Gelatin Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this one-pan dinner brings serious Louisiana heat without a single ingredient you'd need to second-guess. The homemade Cajun spice blend — built from smoked paprika, cayenne, oregano, and thyme — does all the heavy lifting, so there's no reaching for a seasoning packet that might contain hidden fillers or additives. Andouille-style sausage gets a hard sear in a cast iron skillet until the edges are deeply caramelized, then shrimp cook fast in the same pan, picking up all those savory drippings. Sliced onion and both red and green bell peppers add sweetness and a little char, making this feel like a full, satisfying meal rather than just a protein and a side. A finishing hit of fresh lime juice and zest cuts right through the richness and lifts every other flavor on the plate. Because everything here is whole-food and naturally free of animal-derived thickeners or gelling agents, it fits neatly into a clean eating approach without any workarounds. Serve it straight from the skillet with cilantro and extra lime wedges for a 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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