Macadamia 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. Juicy shrimp get coated in a homemade Cajun spice blend — smoked paprika, cayenne, oregano, thyme, and more — then seared alongside charred bell peppers, sweet onion, and deeply browned andouille sausage for layers of flavor that just keep building. The whole thing comes together in one pan, which means less cleanup and more time actually enjoying dinner. A finishing hit of fresh lime juice and zest cuts right through the richness of the sausage and ties every element together in the best possible way. Because the spice blend is made from scratch and the sausage is Paleo-friendly, there are no mystery ingredients or processed fillers to worry about — just real food cooked fast over high heat. Fresh cilantro and extra lime wedges on the side make it feel like something you'd order at a restaurant, except you made it yourself in about twenty minutes.
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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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