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.
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.
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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Shrimp with Cotijo and Tomatillos
A flavorful low carb shrimp recipe that uses shrimp, cotijo cheese and tomatillos to get a fast meal on the table, with a lovely southwest flavor.
- 1 tablespoon vegetable oil
- 1 cup onion, chopped
- 2 jalapeno chiles, seeded and minced
- 5 cloves garlic, thinly sliced
- 1 pound tomatillos, chopped
- 1/4 cup water
- 1 pound shrimp, cleaned and deveined
- 1 cup Cotija queso cheese, can substitute feta
- 1/4 cup cilantro, chopped
- 1 lime juiced
- 1 teaspoon ground pepper
- 1 teaspoon salt,
- 1 teaspoon ground cumin
- Heat oil in a pan. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown.
Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape.
Add water and cook for a minute.
Add the cheese and shrimp and cook until the shrimp cook through, about 8-10 minutes.
- Remove pan from the oven.
Right before serving, mix in the cilantro and sprinkle with lime juice, cumin and freshly ground black pepper.