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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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
Chef's tipTurkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165°F (74°C). - 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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