Fresh Tomato Salsa Shrimp with Carrot and Squash Noodles
This Fresh Tomato Salsa Shrimp with Carrot and Squash Noodles is quick to make and a great weeknight dinner!
Prep Time 15 mins
Cook Time 6 mins
Total Time 21 mins
Servings 4 servings, about 1 cup each
Calories 213 kcal
12 oz. cooked shrimp
2 medium tomatoes chopped
½ medium red onion chopped
¼ cup finely chopped fresh cilantro
¼ cup fresh lime juice
2 Tbsp. + 2 tsp. olive oil divided use
¾ tsp. sea salt or Himalayan salt divided use
¼ tsp. ground black pepper
2 medium summer squash (or raw beets) spiralized
2 medium carrots spiralized
Combine shrimp, tomatoes, onion, cilantro, lime juice, 2 Tbsp. oil, ¼ tsp. salt, and pepper in a medium bowl; mix well. Refrigerate, covered, for 20 minutes.
Heat remaining 2 tsp. oil in medium skillet over medium heat.
Add squash, carrots, and remaining ½ tsp. salt (if desired); cook, stirring frequently, for 3 to 5 minutes, or until vegetables are cooked to desired doneness. Remove from heat.
Evenly divide carrot noodles between four serving plates. Top evenly with shrimp mixture. Serve immediately.
A spiralizer is an inexpensive tool that cuts fresh veggies into noodles. You can use a spiralizer to cut the summer squash and carrot in this recipe.
To make summer squash noodles without a spiralizer, cut each squash into thin lengthwise strips using a vegetable peeler. Turn squash slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into strips resembling spaghetti.
Portion Fix Containers 2 Green 1 Red 2 tsp.
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