Pecan Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this one-pan dinner is the kind of weeknight meal that tastes like it took way more effort than it did. A homemade Cajun spice blend — built from smoked paprika, cayenne, oregano, thyme, and a few pantry staples — coats the shrimp and perfumes the whole skillet, so you get deep, layered heat without relying on any pre-mixed seasoning packets that might carry hidden ingredients. The andouille-style sausage gets a proper sear in a cast iron skillet until the cut sides are deeply browned and caramelized, which sets the flavor foundation for everything that follows. Sliced bell peppers and onion go in next, cooking until they're soft with just a little char at the edges, then the spiced shrimp hit the center of the pan and cook fast — just a couple of minutes per side until perfectly pink and opaque. A finishing hit of fresh lime juice and zest lifts all that richness and ties the whole dish together in a way that feels genuinely restaurant-worthy. Everything here is grain-free and built from whole, recognizable ingredients, so it fits naturally into a Paleo approach without any substitutions or workarounds. Scatter some fresh cilantro on top and serve with extra lime wedges for a skillet dinner that's bold, satisfying, and completely free of tree nut concerns.
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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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