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Fresh Tomato Salsa Shrimp Over Carrot and Summer Squash Noodles

Updated: Nov 3, 2023

This Fresh Tomato Salsa Shrimp is the answer to an impressive meal with minimal effort. The shrimp salsa topping uses pre-cooked shrimp, which quickly marinate in the fridge. While the shrimp marinate, you’ll prepare the squash noodles.

(Makes 2 servings, approx. 2 cups each)

Total Time: 21 min. + 20 min. to marinate Prep Time: 15 min. Cooking Time: 6 min.

What You Need

  • 12 oz. cooked shrimp

  • 2 medium tomatoes, chopped

  • 1 medium red onion, chopped

  • ¼ cup finely chopped fresh cilantro

  • ¼ cup fresh lime juice

  • 1 Tbsp. + 1 tsp. olive oil, divided use

  • ¼ 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

How To Make

1. Combine shrimp, tomatoes, onion, cilantro, lime juice, 1 Tbsp. oil, 1 dash salt, and pepper in a

medium bowl; mix well. Refrigerate, covered, for 20 minutes.

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

3. Add squash, carrots, and the remaining 1 dash salt; cook, stirring frequently, for 3 to 5 minutes, or until

vegetables are cooked to desired doneness. Remove from heat.

4. Evenly divide carrot noodle mixture between two serving plates. Top evenly with shrimp mixture.

Serve immediately.


• A spiralizer is an inexpensive tool that cuts fresh veggies into noodles. You can use a spiralizer to

cut the summer squash and carrots 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

Nutritional Information (per serving):

Calories: 409 Cholesterol: 420 mg Fiber: 7 g

Total Fat: 13 g Sodium: 881 mg Sugars: 13 g

Saturated Fat: 1 g Carbohydrates: 25 g Protein: 53 g

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