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.
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.
Use Feta or Parmesan to substitute for Cotija.
Make sure to peel away the husk from the tomatillo and wash it in warm water to get the stickiness off.
Can use fresh or frozen shrimp, I like frozen because its already peeled and deveined.
You can also make this with chicken rather than shrimp.
Top with fresh cilantro or parsley for a fresh herby bite. Either one will accompany the recipe perfectly.
You could try canned tomatillos but I haven't tested this recipe with them.
If you can't find fresh nor canned tomatillos, try using the rawest tomatoes you can find, and adding a heavy squirt of lemon juice at the end. Not the same, but close.
Shrimp with Cotija and Tomatillos https://twosleevers.com/shrimp-with-cotija-and-tomatillos/