Fresh Tomato Salsa Shrimp with Carrot and Squash Noodles

Fresh Tomato Salsa Shrimp with Carrot and Squash Noodles

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 Recipe

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 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4 servings, about 1 cup each
Calories 213 kcal
Author Beachbody


  • 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


  1. 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.

  2. Heat remaining 2 tsp. oil in medium skillet over medium heat.

  3. 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.

  4. 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 213 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 161mg 54%
Sodium 549mg 23%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 6g
Protein 23g 46%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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.

Fresh Tomato Salsa Shrimp Recipe

Fresh Tomato Salsa Shrimp with Carrot and Squash Noodles

Nutritional Information (per serving):
Calories: 213
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

P90X/P90X2 Portions
½ Fat
1 Protein
1 Vegetable

P90X3 Portions
1 Carb
1 Protein
1½ Fat

Body Beast Portions
3 Vegetable
2 Protein
1½ Fat

Portion Fix Containers
2 Green
1 Red
2 tsp.

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