SHRIMP WITH TOMATILLOS AND COTIJA

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

SHRIMP WITH TOMATILLOS AND COTIJA

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.

Summary
recipe image
Recipe Name
SHRIMP WITH TOMATILLOS AND COTIJA
Author Name
Published On
Preparation Time
Cook Time
Total Time

Leave a Comment