Mushroom 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. Andouille sausage gets seared until the cut sides are deeply caramelized, shrimp are coated in a punchy homemade Cajun blend, and colorful bell peppers pick up a little char along the way — every element earns its place in the pan. The spice mix comes together from pantry staples like smoked paprika, cayenne, thyme, and oregano, so you're in full control of what goes into the dish without relying on any pre-made seasoning packets that might sneak in unwanted ingredients. A hit of fresh lime juice and zest right at the end cuts through the richness and ties everything together in a way that feels almost restaurant-worthy. Because the whole thing is built on whole proteins, vegetables, and avocado oil, it fits naturally into a grain-free, legume-free way of eating without any awkward substitutions. If you're cooking for someone who needs to avoid fungi entirely, this recipe is completely clean — no mushrooms, no mushroom-derived powders, nothing hiding in the sauce. Scatter some fresh cilantro on top and serve with extra lime wedges for a finish that's as pretty as it is delicious.
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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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