Lactose Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and loaded with color, this Cajun skillet is the kind of weeknight dinner that looks like it took way more effort than it did. Plump shrimp and deeply browned sausage come together with charred bell peppers and onion, all coated in a punchy homemade spice blend built from smoked paprika, cayenne, oregano, and thyme. The whole thing is finished with fresh lime juice and zest, which cuts right through the heat and ties every element together beautifully. Because the recipe relies entirely on whole proteins, vegetables, avocado oil, and spices, there's no dairy hiding anywhere — no butter, no cream, nothing that could cause digestive grief later. That makes it a genuinely satisfying option for anyone navigating lactose sensitivity without wanting to sacrifice bold, restaurant-level flavor. The cast iron skillet does the heavy lifting here, giving the sausage a serious sear and the vegetables those irresistible lightly charred edges. Scatter some fresh cilantro on top and squeeze over an extra lime wedge, and this one is absolutely ready to impress.
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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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