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 them 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).

Prep Time 15 minutes

Cook Time 6 minutes

Total Time 21 minutes

Servings 4 servings, about 1 cup each

Calories 213 calories

Portion Fix containers:

2 Green 1 Yellow 1 Red ½ Blue ½ tsp.

Ingredients

  • 12 oz. cooked shrimp

  • 2 medium tomatoes chopped

  • 1/2 medium red onion chopped

  • 1/4 cup finely chopped fresh cilantro

  • 1/4 cup fresh lime juice

  • 2 Tbsp. + 2 tsp. olive oil divided use

  • 3/4 tsp. sea salt or Himalayan salt divided use

  • 1/4 tsp. ground black pepper

  • 2 medium summer squash (or raw beets) spiralized

  • 2 medium carrots spiralized

Instructions

  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.

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

  2. 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.

  3. Evenly divide carrot noodles between four serving plates. Top evenly with shrimp mixture. Serve immediately.

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.


Featured Posts
Recent Posts
Archive
Search By Tags
No tags yet.
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2019 LIPSTICK and LUNGES

Follow My Journey

@lipstickandlunges

  • Facebook
  • Instagram
  • Blogger

© Copyright 2020  Lipstick and Lunges.  All rights reserved.

Website design by: Laura Gebers.