Honey Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and loaded with color, this one-pan meal is the kind of weeknight dinner that looks like you spent way more effort than you actually did. A homemade Cajun spice blend — built from smoked paprika, cayenne, oregano, thyme, and a few pantry staples — does all the heavy lifting, delivering deep, layered heat without relying on any sweeteners to balance it out. That matters more than you might think, because a lot of store-bought Cajun seasonings and pre-marinated sausages sneak in honey or other sweeteners, making this scratch-made approach the smarter call. The cast iron skillet is your best friend here: it gets the sausage rounds properly browned and caramelized, gives the bell peppers and onion those gorgeous charred edges, and then cooks the shrimp to juicy, pink perfection in just a couple of minutes. A hit of fresh lime juice and zest at the very end cuts right through the richness and ties everything together with a bright, citrusy finish. Scatter some cilantro on top and bring the whole skillet straight to the table — it's that kind of meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!