Paleo Cajun Shrimp & Sausage Skillet with Lime
This one-pan dinner is bold, smoky, and packed with the kind of deep Southern flavor that makes you want to go back for seconds — and it comes together fast enough for a weeknight. Sausage rounds get seared until the cut sides are deeply caramelized, shrimp are tossed in a homemade Cajun spice blend and cooked just until pink and opaque, and a pile of charred bell peppers and onion ties everything together in the skillet. The finishing move — a hit of fresh lime juice and zest stirred in off the heat — cuts right through the richness and lifts the whole dish. Because the spice blend is built from scratch using pantry staples like smoked paprika, oregano, thyme, and cayenne, you stay in complete control of what goes in, which matters when store-bought Cajun seasonings often sneak in additives or fillers. Choosing a Paleo-friendly andouille or smoked pork sausage is the one label worth reading carefully, but once you've got that sorted, the rest of the ingredient list is refreshingly straightforward. Serves four, and honestly, the cast iron skillet does most of the heavy lifting.
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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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