Sesame Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this one-pan dinner brings serious Southern heat without any of the complicated prep or hard-to-source ingredients. A homemade Cajun spice blend — built from smoked paprika, cayenne, oregano, and thyme — does all the heavy lifting, so you know exactly what's going into every bite. That matters when you're navigating store-bought spice mixes, which can hide unexpected additives or allergens behind vague labeling. Here, everything is straightforward and built from scratch. The cast iron skillet is the real hero of the technique. Sausage rounds get a deep, caramelized sear before the peppers and onion go in, and the shrimp finish right in the center of all that savory goodness — just a couple of minutes per side until perfectly pink and opaque. A final hit of fresh lime juice and zest lifts the whole dish, cutting through the richness of the sausage and tying the bold spices together in a way that feels almost restaurant-worthy. Finish with cilantro and extra lime wedges if you want, and dinner is done.
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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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