Legume Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this cast iron skillet dinner is the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did. Plump shrimp and deeply browned sausage come together with charred bell peppers and onion, all coated in a homemade Cajun spice blend that builds real heat and depth without relying on any store-bought seasoning packets that might sneak in unwanted additives. The finishing hit of fresh lime juice and zest cuts right through the richness and ties everything together in a way that feels almost restaurant-worthy. For anyone navigating a legume-free lifestyle, this dish is naturally in the clear — every ingredient from the avocado oil to the andouille is straightforward and easy to verify. The cast iron does serious work here, giving the sausage a gorgeous sear and letting the vegetables pick up those caramelized edges that make the whole skillet sing. A scatter of fresh cilantro and a few extra lime wedges at the table keep things lively and let everyone customize their plate. It's bold, satisfying comfort food that happens to check every box without feeling like it's missing a thing.
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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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