Nitrate & Nitrite Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this one-pan skillet is the kind of weeknight dinner that feels like a celebration. The key to making a dish like this work without hidden preservatives is sourcing a Paleo-friendly andouille or smoked pork sausage — these are made without the curing agents found in conventional processed meats, so you get all that deep, savory flavor with none of the unwanted additives. A homemade Cajun spice blend of smoked paprika, oregano, thyme, and cayenne does the heavy lifting here, coating the shrimp and mingling with charred bell peppers and sweet onion in a cast iron skillet that builds serious flavor fast. The shrimp cook in just a few minutes at the center of the pan while the vegetables stay warm at the edges — a simple technique that keeps everything perfectly timed and nothing overcooked. A finishing hit of fresh lime juice and zest cuts right through the richness and ties the whole skillet together with a pop of brightness you didn't know it needed. Scatter some cilantro on top and bring the whole pan to the table — it's that kind of meal.
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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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