Yeast 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. Plump shrimp get tossed in a homemade Cajun spice blend built from smoked paprika, oregano, thyme, and cayenne — no store-bought seasoning packets needed, which means no hidden yeast extracts or fermented flavor enhancers sneaking into your dinner. The andouille-style sausage gets seared until the cut sides are deeply browned and caramelized, building a savory base that carries the whole dish. Sliced bell peppers and onion go into the same skillet, picking up those charred edges that make everything taste like it came off an open flame. Everything comes together fast once the shrimp hit the pan — just a couple of minutes per side and they're perfectly pink and opaque. A finishing hit of fresh lime juice and zest cuts right through the richness and lifts every bite. Scatter some cilantro on top and bring it straight to the table in the skillet for maximum drama.
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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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