Nutmeg Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this one-pan dinner brings serious Louisiana heat to your weeknight table. The homemade Cajun spice blend — built from smoked paprika, oregano, thyme, and cayenne — does all the heavy lifting, so you get deep, layered flavor without relying on any pre-mixed seasoning packets that might sneak in unwanted spices. A lot of store-bought Cajun blends and spice mixes quietly include nutmeg as a background note, which makes cooking this style of food from scratch such a smart move. Here, every ingredient is visible and intentional, from the andouille sausage seared to a deep brown crust to the shrimp cooked just until opaque and tender. The cast iron skillet is the real hero — it gives the peppers and onions those gorgeous charred edges that add a subtle sweetness against all that spice. A finishing hit of fresh lime juice and zest lifts the whole dish and keeps it feeling light despite the bold flavors. Scatter some cilantro on top and bring the skillet straight 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
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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