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.