Tomatillos look like tomatoes, but are firmer and green in color. They have fewer net carbs than tomatoes. But mainly they have a lovely tart and tangy flavor that works really well in this dish.
SERVINGS: 4
EGG-FREE, NUT-FREE, SOY-FREE
PREP TIME: 10 MINUTES
COOK TIME: 16 MINUTES
TOTAL TIME: 26 MINUTES
MACROS:
Fat: 49%
Carbs: 17%
Protein: 34%
PER SERVING:
Calories: 269
Total Fat: 15 g
Total Carbs: 12 g
Net Carbs: 10 g
Fiber: 2 g
Sugar: 5 g
Sugar Alcohol: 0 g
Protein: 23 g
Ingredients
1 tablespoon vegetable oil
½ cup chopped onion
2 jalapeños, seeded and minced
5 cloves garlic, thinly sliced
¾ pound fresh tomatillos, husks removed, rinsed, and chopped
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon ground cumin
1 pound shrimp (21 to 25 count), peeled and deveined
1 cup crumbled cotija or feta cheese
1 lime, halved
¼ cup chopped fresh cilantro
Directions
HEAT A LARGE skillet over medium-high heat; add the oil. Once the oil is hot, add the onion and jalapeños and cook until the onions are translucent, 3 to 5 minutes.
Add the garlic and stir to combine. Add the tomatillos, ¼ cup water, salt, pepper, and cumin. Cover and cook until the tomatillos are cooked but still hold their shape, 8 to 10 minutes.
Add the shrimp and cheese; stir to combine. Cook, stirring occasionally, until the shrimp are pink and no longer opaque, 5 to 6 minutes.
Squeeze the lime halves over the shrimp mixture. Sprinkle with the cilantro. Stir to combine.
