Pistachio Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this one-pan wonder brings serious Southern heat to your weeknight table. Sliced andouille sausage gets a deep, caramelized sear in a cast iron skillet before sweet bell peppers, onion, and garlic join the party — all coated in a punchy homemade Cajun blend built from smoked paprika, cayenne, thyme, and oregano. The shrimp go in last, cooking just long enough to turn perfectly pink and tender without a hint of rubbery overcooking. A finishing hit of fresh lime juice and zest cuts right through the richness and ties every element together in the most satisfying way. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, flavor-forward cooking. Scatter some fresh cilantro on top and serve it straight from the skillet for a meal that looks as good as it tastes.
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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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