Peanut 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. Andouille sausage gets seared until deeply browned, shrimp are cooked just until pink and opaque, and a pile of charred bell peppers and onions ties it all together with a homemade Cajun spice blend that you mix yourself — so you know exactly what's in it. That last point matters more than it might seem, because store-bought Cajun seasonings and pre-marinated proteins can hide all kinds of unexpected additives; building the blend from scratch with smoked paprika, cayenne, oregano, thyme, and a few pantry staples keeps things clean and completely in your control. A hit of fresh lime juice and zest right at the end cuts through the richness and lifts every bite with a bright, citrusy finish. The whole thing comes together in one pan, which means bold flavor and minimal cleanup — a genuinely hard combination to beat. Scatter some fresh cilantro on top and set out extra lime wedges, and you've got a dish that's as fun to serve as it is to eat.
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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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