Tree Nut Free Paleo Cajun Shrimp & Sausage Skillet with Lime

Total time35 min

Prep time15 min

Cook time20 min

Tree Nut 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 requiring much effort. A homemade Cajun spice blend — built from smoked paprika, cayenne, oregano, thyme, and a few pantry staples — does all the heavy lifting, coating both the shrimp and the vegetables in deep, layered heat. The andouille sausage gets a proper sear in a cast iron skillet until the cut sides are caramelized and slightly crispy, which adds a richness that ties the whole dish together. Colorful bell peppers and yellow onion soften and char at the edges, picking up all those spiced drippings before the shrimp go in for a quick, perfectly timed cook. A finish of fresh lime juice and zest cuts right through the smokiness and lifts every ingredient on the plate. Because everything here is built from whole, unprocessed ingredients — fresh seafood, real spices, avocado oil, and vegetables — there's no need to scan labels for hidden nut-based fillers or oils that can sneak into pre-made spice mixes and sausages. Serve it straight from the skillet with cilantro and extra lime wedges and it disappears fast.

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Ingredients

4 servings

For the skillet

1 lb large shrimp (21–25 count), peeled and deveined, tails on or off
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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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