Xanthan Gum 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 like it took way more effort than it did. Plump shrimp get tossed in a homemade Cajun spice blend — smoked paprika, cayenne, thyme, oregano — then seared alongside sliced andouille sausage until everything picks up a gorgeous char. Colorful bell peppers and sweet yellow onion round out the pan, soaking up all that spiced, savory goodness as they soften and blister at the edges. A finishing hit of fresh lime juice and zest cuts right through the richness and ties the whole dish together in the best way. Every ingredient here is whole and straightforward, so there are no hidden additives or stabilizers to worry about — just real food cooked fast over high heat. The cast iron does the heavy lifting, giving you those deeply browned sausage rounds and perfectly pink shrimp without any fuss. Scatter on some fresh cilantro and an extra wedge of lime, and dinner is done.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!