Mustard Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and loaded with color, this cast iron skillet dinner is the kind of weeknight meal that looks like it took way more effort than it did. Cajun seasoning blends can be a sneaky source of mustard powder or other hidden additives, so building your own spice mix from scratch — smoked paprika, oregano, thyme, cayenne, and a few pantry staples — puts you completely in control of what goes into the pan. The result is a deeply flavorful coating on both the shrimp and the sausage that you simply cannot get from a pre-made packet. Searing the andouille rounds until they're properly browned and caramelized is the move that makes the whole dish sing, and the charred bell peppers and onion add a sweetness that balances all that heat beautifully. A hit of fresh lime juice and zest right at the end cuts through the richness and lifts every single bite. It's naturally grain-free and dairy-free too, so it works for a wide range of eaters without any awkward substitutions. Scatter some fresh cilantro on top and bring it straight to the table in the skillet — dinner doesn't get much more satisfying than this.
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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
Chef's tipTurkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165°F (74°C). - 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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