Shrimp with Chickpeas and Lime Sauce

This recipe is one of my all time favourites.  You really can’t go wrong with a lime sauce on shrimp besides, the combination of flavours in this recipe really rock.  Even as I think about this recipe, I am planning when I can make it again.  No it is definitely not Keto but could you switch out the chickpeas and add your favourite nuts – macadamia nuts might work quite well here.  And yes it says it serves 6 – 8 servings, it tastes so good that I would probably cut that in 1/2.

Thinking about it, you could also put this recipe on top of riced cauliflower to add more nutrients.

Lime Sauce

½ cup sour cream                                                       2 Tbsp mayo

1 Tbsp lime juice                                                         1 Tbsp chopped cilantro

½ tsp chopped garlic


5 Tbsp olive oil                                                            1 cup diced Spanish onion

1 cup diced red pepper                                               2 bay leaves

1 Tbsp finely chopped garlic                                       ½ tsp cumin

4 cups drained and rinsed chickpeas                          ½ cup red wine

1 cup tomato paste                                                     2 Tbsp Worcestershire sauce

1 Tbsp sherry vinegar                                                 ½ tsp smoked sweet paprika

¼ tsp sugar                                                                  salt and freshly ground pepper

1 tsp chipotle chili powder


1 lb shrimp, peeled and deveined                              2 Tbsp thinly sliced garlic

1 small jalapeno thinly sliced                                     2 Tbsp white rum


1 tsp grated lime zest

Combine sour cream, mayo, lime juice, cilantro and garlic in a blender and puree for 30 secs. Set aside

Heat a large skillet over medium-high heat.  Add 2 Tbsp oil and sauté onions, peppers, and bay leaves for about 5 – 6 min. or until vegetables have softened.  Add garlic and cumin and cook until fragrant, about 30 secs.  Add 3 cups chickpeas and coat with mixture.  Add wine and bring to boil.  Stir in tomato paste, Worcestershire sauce, vinegar, paprika and sugar.  Bring to a boil then reduce heat to medium-low and simmer until sauce is thick and flavourful, about 10 minutes.  Season with salt and pepper.

Heat remaining 3 Tbsp oil over medium-high heat in a non-stick skillet.  Pat remaining 1 cup chickpeas dry and add to oil.  Fry until golden, tossing occasionally, about 4 mins.  Remove from pan and place on paper towel.  Transfer chickpeas to a bowl and toss with chipotle chili powder and salt.

Season shrimp with salt.  Add garlic and jalapeno to skillet for frying chickpeas.  Sauté for 1 – 2 mins. or until garlic is lightly browned.  Add shrimp to pan.  Continue to sauté for 2 – 3 mins. or until shrimp is pink and slightly curled.  Add rum and bring to boil, remove from heat.

Transfer chickpeas in sauce to a serving dish and remove by leaves.  Scatter over shrimp and any sauce and fried chickpeas.  Drizzle over lime sauce and garnish with lime zest to serve

Serves 6 – 8