Hazelnut Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and built entirely from whole ingredients, this Cajun shrimp and sausage skillet is the kind of one-pan dinner that makes weeknights feel like an occasion. The homemade spice blend — smoked paprika, cayenne, oregano, thyme, and a few pantry staples — does all the heavy lifting, coating the shrimp and perfuming the charred peppers and onions with serious depth. A cast iron skillet is the secret weapon here, giving the sausage rounds a deep, caramelized crust and the vegetables those irresistible lightly charred edges. Because every component is built from scratch, there's no need to scan labels for hidden fillers or nut-derived additives that can sneak into pre-made spice packets and processed sausages — just clean, bold flavor from start to finish. The bright finish of fresh lime juice and zest cuts right through the richness, keeping the whole dish lively and balanced. Scatter some fresh cilantro on top and serve it straight from the skillet for a meal that looks as impressive as it tastes.
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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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