High Fructose Corn Syrup Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this one-pan dinner brings serious Cajun energy to the table without a single processed shortcut. The secret to keeping it clean is a homemade spice blend — smoked paprika, cayenne, thyme, oregano, and a few pantry staples — so you're never relying on a pre-mixed seasoning packet that could sneak in unwanted sweeteners or additives. The sausage gets a proper sear in a cast iron skillet until the cut sides are deeply browned and caramelized, building a flavor base that carries the whole dish. Shrimp go in last so they stay tender and just-cooked, never rubbery, and a hit of fresh lime juice and zest at the finish cuts right through the richness. Colorful bell peppers and sweet yellow onion round out the skillet with texture and a little natural sweetness that needs no help from a corn syrup derivative. It's the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did — serve it straight from the pan with extra lime wedges and a handful of cilantro for a restaurant-worthy finish.
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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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