Ginger Free Paleo Cajun Shrimp & Sausage Skillet with Lime

Total time35 min

Prep time15 min

Cook time20 min

Ginger Free Paleo Cajun Shrimp & Sausage Skillet with Lime

Bold, smoky, and loaded with color, this Cajun skillet is the kind of weeknight dinner that looks like it took way more effort than it actually did. A homemade spice blend of smoked paprika, oregano, thyme, and cayenne does all the heavy lifting here — and because you're mixing it yourself, you know exactly what's in it with zero mystery ingredients to worry about. That matters more than people realize, since a lot of store-bought Cajun seasonings sneak in dried ginger or other additives that can catch you off guard. The shrimp get a quick sear in a cast iron skillet until just pink and opaque, the andouille develops a gorgeous caramelized crust, and the bell peppers soften into sweet, lightly charred ribbons that tie everything together. A hit of fresh lime juice and zest at the very end cuts through the richness and gives the whole dish a bright, unexpected lift. It's naturally grain-free and built entirely from whole, recognizable ingredients, so it fits a Paleo approach without any awkward substitutions. Serve it straight from the skillet with extra lime wedges and a handful of cilantro, and dinner is done.

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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
Niman Ranch All Natural Andouille Sausage Nature's Promise Cajun Style Andouille Chicken Sausage 12oz Bilinski's Organic Cajun-Style Andouille Chicken Sausage Bilinski's Chicken Sausage, Organic, Cajun-Style Andouille Cajun-Style Andouille Chicken Sausage
See all
Chef's tip
Match the recipe's sausage form. Turkey sausage is leaner than pork - add a little oil if the pan looks dry. If the product is raw, cook it to 165°F (74°C); if it's fully cooked, add it later and just heat it through.
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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