Whole 30 Paleo Salsa Verde Cajun Shrimp & Sausage Skillet
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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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