MSG Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this one-pan wonder brings serious Cajun energy to the dinner table without any of the processed flavor enhancers that sneak into so many spice blends and pre-seasoned sausages. The secret is a from-scratch spice mix — smoked paprika, cayenne, oregano, thyme, and a few pantry staples — so you know exactly what's going into every bite. Choosing a Paleo-friendly andouille or smoked pork sausage keeps things clean, since conventional versions often hide additives and flavor boosters you'd rather avoid. The technique here is what makes it sing. Searing the sausage rounds in a cast iron skillet until deeply browned builds a savory base, then charred bell peppers and onion soak up all that fond before the shrimp go in for a quick, perfectly timed cook. A finishing hit of fresh lime juice and zest cuts right through the richness and lifts every other flavor on the plate. It's the kind of dish that tastes like it took way more effort than it actually did, and the whole thing comes together in a single skillet — which means less cleanup and more time enjoying dinner.
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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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