Walnut Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and loaded with color, this one-pan dinner brings serious Cajun energy straight to your weeknight table. Andouille sausage gets a deep, caramelized sear in a cast iron skillet before sweet bell peppers and onion soften alongside a fragrant homemade spice blend — no store-bought seasoning packets needed, which means you stay in full control of every ingredient. The shrimp go in last, cooking just long enough to turn pink and tender without going rubbery, so every bite stays juicy and perfectly timed. A hit of fresh lime juice and zest at the finish cuts right through the richness and ties the whole dish together in a way that feels bright and intentional rather than just spicy for the sake of it. The entire spice blend is built from pantry staples like smoked paprika, cayenne, and dried thyme, so there's no guesswork about hidden additives or cross-contact concerns. It's naturally grain-free and built around whole, clean ingredients, making it just as satisfying for anyone eating paleo as it is for anyone who simply wants a bold, no-fuss skillet dinner.
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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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