Turmeric Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and built entirely around ingredients you can feel good about, this cast iron skillet dinner is the kind of weeknight meal that looks and tastes like you really put in the effort. Plump shrimp get coated in a homemade Cajun blend of smoked paprika, oregano, thyme, and cayenne before hitting a screaming-hot pan alongside caramelized onions, charred bell peppers, and deeply browned andouille sausage. The whole thing comes together in one skillet, which means big flavor and minimal cleanup — a combination that never gets old. Many store-bought Cajun seasonings sneak in turmeric as a color booster, so mixing your own spice blend from scratch is the smartest move here. Every ingredient in this recipe is straightforward and easy to verify, so there's no label-reading anxiety standing between you and dinner. The finishing touch of fresh lime juice and zest cuts right through the richness of the sausage and ties everything together with a bright, citrusy lift that makes the dish feel surprisingly fresh. Scatter some cilantro on top and serve with extra lime wedges, and you've got a plate that looks as good as it tastes.
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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
Chef's tipTurkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165°F (74°C). - 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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