Rice 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 you spent way more effort than you actually did. Juicy shrimp and deeply browned sausage come together with charred bell peppers and onion, all coated in a punchy homemade Cajun spice blend that you mix yourself — so you know exactly what's in it. The finish of fresh lime juice and zest cuts right through the richness and lifts every single bite. Because the whole dish is built around protein and vegetables cooked in one pan, there's no grain-based filler needed, and honestly, nothing is missing. The cast iron does serious work here, giving the sausage a gorgeous sear and letting the peppers pick up those lightly charred edges that make the flavor so complex. A scatter of fresh cilantro and a few extra lime wedges at the table keep things bright and fresh. It's bold, satisfying comfort food that comes together fast and cleans up even faster.
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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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