Name: Fresh Tomato Salsa Shrimp with Carrot and Squash Noodles
Prep time: 15 min
Cook time: 6 min
Total time: 40 min
Ingredients: 12 oz. cooked shrimp; 2 medium tomatoes, chopped; 1 medium red onion, chopped; ¼ cup finely chopped fresh cilantro; ¼ cup fresh lime juice; 1 Tbsp. + 1 tsp. olive oil, divided use; ¼ 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

This Fresh Tomato Salsa Shrimp is the answer to an impressive meal with minimal effort.

The shrimp salsa topping uses pre-cooked shrimp, which quickly marinate in the fridge. While the shrimp marinate, you’ll prepare the squash noodles.

A spiralizer will make for quick work, but you can also use a vegetable peeler and cut the pieces into spaghetti-like strips.

Any way you make them, they’re a great way to add veggies to your diet and they cook in mere minutes.

For a super time-saving shortcut, you could use a good-quality tomato salsa as the base for marinating the shrimp.

Just give it a taste, and adjust seasonings as needed (such as lime juice, salt, and pepper). To best mimic the texture, opt for a chunkier salsa, and ideally, one that’s sold refrigerated (rather than in a jar).

4.23 from 9 votes

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!

Course Main Course

Prep Time 15 mins

Cook Time 6 mins

Total Time 40 mins

Servings 4 servings, about 1 cup each

Calories 409 kcal

Author Beachbody

Ingredients

12 oz. cooked shrimp
2 medium tomatoes, chopped
1 medium red onion, chopped
¼ cup finely chopped fresh cilantro
¼ cup fresh lime juice
1 Tbsp. + 1 tsp. olive oil, divided use
¼ 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

Instructions

Combine shrimp, tomatoes, onion, cilantro, lime juice, 1 Tbsp. oil, 1 dash of salt, and pepper in a medium bowl; mix well. Refrigerate, covered, for 20 minutes.
Heat remaining 1 tsp. oil in medium skillet over medium heat.
Add squash, carrots, and remaining 1 dash of 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.

Nutrition Facts

Fresh Tomato Salsa Shrimp with Carrot and Squash Noodles

Amount Per Serving (1 serving)

Calories 409 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g6%

Cholesterol 420mg140%

Sodium 881mg38%

Carbohydrates 25g8%

Fiber 7g29%

Sugar 13g14%

Protein 53g106%

* Percent Daily Values are based on a 2000 calorie diet.

Tips:

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.

Container Equivalents
2½ Green
1½ Red
2 tsp.

2B Mindset Plate It!
This recipe makes a great dinner.

If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.

Photographs by Anguel Dimov