Soy 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 feels like a serious occasion without the serious cleanup. Andouille-style pork sausage gets a deep, caramelized sear in a cast iron skillet before sweet bell peppers and onion join the party, building layers of flavor that make every bite taste like it took hours. The homemade Cajun spice blend — smoked paprika, cayenne, thyme, oregano, and more — does all the heavy lifting, so you're never relying on a store-bought seasoning packet that might sneak in unwanted additives. Shrimp cook fast and stay tender when you give them that undisturbed sear, and the finishing hit of fresh lime juice and zest cuts right through the richness in the most satisfying way. Soy is notoriously easy to hide in processed sausages and pre-mixed spice blends, but building everything from scratch here keeps the ingredient list clean and completely in your control. Scatter some fresh cilantro on top and serve with extra lime wedges for a dish that looks as vibrant as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!