Paleo Salsa Verde Cajun Shrimp & Sausage Skillet
Bold, smoky, and alive with heat, this one-skillet dinner brings serious Cajun energy to a completely grain-free, legume-free table. The homemade Cajun spice blend — smoked paprika, cayenne, thyme, oregano — coats both the shrimp and the andouille-style sausage, so every bite carries that deep, layered warmth you'd expect from a classic Southern skillet. What really sets this dish apart is the charred salsa verde: fresh tomatillos and jalapeño are blistered right in the dry skillet before being blended with cilantro and lime juice into a tangy, slightly smoky sauce that ties everything together beautifully. Coconut aminos add a subtle savory depth to the shrimp without any soy, which is one of those small swaps that makes a real difference when you're eating this way. Bell peppers and onion get their own turn in the pan until they're soft and lightly charred at the edges, building a sweet, caramelized base for the sauce to cling to. The whole thing comes together in under 30 minutes of active cooking and serves four straight from the skillet, making cleanup as easy as the process. Finish it with sliced avocado and a squeeze of fresh lime and you've got a weeknight dinner that genuinely doesn't feel like a compromise.
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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 fully cooked paleo-friendly andouille-style sausage, sliced into ½-inch rounds
- 2 tbsp avocado oil, divided
- 1 tbsp coconut aminos
- 1 medium red bell pepper, seeded and sliced into thin strips
- 1 medium green bell pepper, seeded and sliced into thin strips
- 1 medium yellow onion, halved and thinly sliced
- 3 cloves garlic, minced
For the Cajun spice blend
- 1 ½ 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 the salsa verde
- 8 oz fresh tomatillos (about 5–6 medium), husked and rinsed
- 1 medium jalapeño, stemmed (seeded for less heat)
- 2 cloves garlic, unpeeled
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp salt
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, combine the smoked paprika, dried oregano, dried thyme, cayenne, garlic powder, onion powder, 1/2 tsp salt, and black pepper. Pat the shrimp dry with paper towels, then toss them with half of the spice blend and the coconut aminos until evenly coated. Set aside.
- 2
Heat a dry 12-inch skillet over medium-high heat until very hot. Add the tomatillos, jalapeño, and unpeeled garlic cloves (for the salsa verde) directly to the dry skillet. Cook, turning occasionally, until the tomatillos are charred in spots and softened, and the jalapeño skin is blistered, about 6–8 minutes. Transfer to a plate to cool slightly, then peel the garlic.
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