Turkey 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. Plump shrimp and deeply browned pork sausage come together with charred bell peppers, sweet onion, and a punchy homemade Cajun spice blend that you mix yourself — so you know exactly what's in it. That matters more than you'd think, since a lot of pre-seasoned sausages and spice packets sneak in fillers, grains, or additives that don't belong on a Paleo plate. Here, the andouille or smoked pork sausage is the star protein alongside the shrimp, keeping everything grain-free and clean without sacrificing any of that deep, savory flavor. The finishing move — fresh lime juice and zest stirred in right off the heat — cuts through the richness and ties the whole skillet together in the best possible way. A cast iron pan gives you those gorgeous seared edges on the sausage and just the right amount of char on the vegetables, which makes every bite interesting. Scatter some cilantro on top and serve it with extra lime wedges, and you've got a dish that's genuinely hard to stop eating.
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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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