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This dish is a flavorful low carb shrimp recipe that uses shrimp with cotija cheese and tomatillos to get a fast meal on the table with a lovely southwest flavor! It’s super easy to make and it’s perfect for those nights when you need a quick meal but don’t want to skimp out on flavor!
Shrimp with Cotija and Tomatillos | A Quick Low Carb Dish
My husband made up a wonderful lunch for us today, using a recipe adapted from this one.
So this was my first introduction to Cotija cheese.
WHAT IS COTIJA CHEESE?
Cotija cheese is a Mexican dry grating cheese made with cow’s milk and is named after the Mexican city of Cotija, Michoacán. It’s like Feta’s softer, milder cousin. It’s fairly salty and crumbly.
There’s also an aged version of this, called, not surprisingly, Cotija Anejo, which is aged for a minimum of a hundred days. This is not used for eating by itself; rather it’s added to cooked things like this shrimp and cotija, or maybe on tacos.
Keep in mind that it doesn’t melt per se, so you’ll get chunks of salty, yummy cheese in each bite if you do this right.
If you’re a fan of shrimp, you’re sure to love my Air Fried Salt and Pepper Shrimp! It’s super easy to make in your air fryer and is healthier than traditionally fried shrimp!
Another fantastic shrimp dish is my Keto Air Fryer Shrimp Scampi. It takes little to no time to make and it’s OH so good!
WHAT CAN I SUBSTITUTE FOR COTIJA CHEESE?
I often substitute Feta cheese instead of Cotija, and sometimes, I add a little shredded parmesan in addition for a little bite.
In this recipe, the carbs and sugar come from the onions and tomatillos. You could cut down on the tomatillos if you wanted to reduce the carbs a bit, but the high protein and fat and sheer taste are likely to fill you up quite quickly anyway.
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This low carb Shrimp with Cotija and Tomatillos recipe is a flavorful and quick dish that's full of southwest flavor and is super easy to make!
- 1 tablespoon Vegetable Oil
- 1 cup onion, chopped
- 2 Jalapeño Peppers seeded and minced
- 5 cloves Garlic thinly sliced
- 1 pound tomatillos, chopped
- 1/4 cup water
- 1 teaspoon ground pepper
- 1 teaspoon Salt
- 1 teaspoon Ground Cumin
- 1 pound shrimp, cleaned and deveined
- 1 cup Cotija cheese, can substitute feta
- 1/4 cup cilantro, chopped
- 1 lime juiced
Heat oil in a 12-inch sauté pan. Add the onions, and jalapeños, cook for 3-5 minutes on medium high until the onions turn translucent.
Add the garlic and stir. Add the tomatillos, water, salt, pepper, and cumin. Cover the pan with a lid. Cook for 8-10 minutes, until the tomatillos are cooked through, but still hold their shape.
Add the cheese and shrimp and cook until the shrimp cook through, about 5-6 minutes
Right before serving, mix in the cilantro, sprinkle with lime juice, and freshly ground black pepper.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.