Oats Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and loaded with color, this cast iron skillet dinner brings serious Cajun energy to your weeknight table. Plump shrimp get tossed in a homemade spice blend of smoked paprika, cayenne, oregano, and thyme, then seared alongside andouille sausage until everything is deeply browned and fragrant. Sliced bell peppers and onion cook down in the same pan, picking up all those charred, spiced drippings before garlic goes in for one final punch of flavor. The whole thing comes together with a bright finish of fresh lime juice and zest that cuts right through the richness of the sausage. Because every component here is a whole, recognizable ingredient — shrimp, pork sausage, vegetables, and a spice blend you mix yourself — there's no need to scan labels for hidden grain-based fillers or additives. It's the kind of one-pan meal that looks impressive but comes together with straightforward technique and minimal cleanup. Scatter some fresh cilantro on top and bring extra lime wedges to the table, because people will want more.
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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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