Honey Free Paleo Cajun Shrimp & Sausage Skillet with Lime

Total time35 min

Prep time15 min

Cook time20 min

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.

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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
Johnsonville Andouille Smoked Sausage Made with 100% Premium Pork Aidells All Natural Cajun Style Andouille Smoked Sausage Made with Pork - 12 Oz Zatarains Sausage Andouille Smoked - .875 Lb Hillshire Farm Cajun Style Andouille Smoked Sausage Rope - 13 Oz Johnsonville New Orleans Andouille Recipe Smoked Sausage
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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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