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    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 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

    Ingredients

    • 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

    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.

    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.

      Portion Fix Containers
      2 Green
      1 Red
      2 tsp.

    Article Credit: Anguel Dimov
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