Gut Friendly Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this one-pan dinner is the kind of weeknight meal that feels like a treat without any of the digestive regret that can come with heavier, grain-laden dishes. The base is built on real-food ingredients — fresh shrimp, a Paleo-friendly sausage, colorful bell peppers, and a homemade Cajun spice blend — so you know exactly what's going into every bite. Cooking everything in a cast iron skillet means you get those gorgeous charred edges on the vegetables and a deep sear on the sausage that adds serious flavor without relying on anything processed or gut-disrupting. The shrimp cook fast and stay tender, and the finishing hit of fresh lime juice and zest lifts the whole dish with a clean, acidic brightness that balances the smoky heat beautifully. Because the spice blend is made from scratch, you sidestep the fillers, anti-caking agents, and mystery additives that often hide in store-bought seasoning packets. It's naturally free of grains, dairy, and legumes, which means it fits comfortably into a whole-foods approach without any awkward substitutions or workarounds. Serve it straight from the skillet with a handful of fresh cilantro and extra lime wedges for a dinner that's as easy to clean up as it is satisfying 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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