Fresh Tomato Salsa Shrimp with Carrot and Squash Noodles

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!

Container Equivalents
2 Green ūüíö
1 Red ‚̧ԳŹ
2 tsp. ūü•Ą

INGREDIENTS

  • 12¬†oz.¬†cooked shrimp
  • 2¬†medium¬†tomatoes¬†chopped
  • ¬Ĺ¬†medium¬†red onion¬†chopped
  • ¬ľ¬†cup¬†finely chopped fresh cilantro
  • ¬ľ¬†cup¬†fresh lime juice
  • 2¬†Tbsp. + 2 tsp.¬†olive oil¬†divided use
  • ¬ĺ¬†tsp.¬†sea salt or Himalayan salt¬†divided use
  • ¬ľ¬†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, ¬ľ 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 ¬Ĺ 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.

ENJOY!

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