Wheat Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and loaded with color, this cast iron skillet dinner is the kind of weeknight meal that looks like it took way more effort than it did. Juicy shrimp and deeply browned 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 and there's no guessing about hidden fillers or grain-based additives that sneak into store-bought seasoning packets. The whole dish is built on whole, real ingredients, making it a natural fit for anyone avoiding wheat without having to swap or substitute a single thing. A cast iron skillet does the heavy lifting here, giving the sausage rounds a gorgeous sear and letting the vegetables pick up those slightly charred edges that make every bite interesting. The finish of fresh lime juice and zest cuts right through the richness of the sausage and ties the whole skillet together with a bright, citrusy kick. Scatter some fresh cilantro on top and serve it straight from the pan for a dinner that's as impressive as it is effortless.
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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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