Seed Oil Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this cast iron skillet dinner is the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did. Avocado oil is the only fat used here, making it a clean swap that handles high heat beautifully without any of the industrial seed oils that sneak into so many restaurant-style dishes and bottled spice blends. The homemade Cajun seasoning is built entirely from pantry staples — smoked paprika, oregano, thyme, cayenne — so you know exactly what's going into the pan and there's no mystery oil hiding in a pre-mixed packet. Searing the andouille first in that cast iron creates a deeply browned, caramelized crust that flavors everything else in the skillet, from the charred bell peppers and onion to the perfectly pink shrimp cooked right in the center. A hit of fresh lime juice and zest at the very end cuts through the richness and ties all those bold Cajun flavors together in a way that feels almost restaurant-worthy. It's a one-pan dinner that's genuinely satisfying on its own, though it's equally at home spooned over cauliflower rice if you want to stretch it further.
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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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