This Fresh Tomato Salsa Shrimp is the answer to an impressive meal with minimal effort. It’s colorful, fresh, and light! The shrimp salsa topping uses pre-cooked shrimp, which are quickly marinated 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. Either 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).
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!
- 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.
Nutritional Information (per serving):
Total Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 161 mg
Sodium: 549 mg
Carbohydrates: 11 g
Fiber: 3 g
Sugar: 6 g
Protein: 23 g
Body Beast Portions
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Photographs by Anguel Dimov