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)
Recipe Source: LIIFT4 BODi On-Demand fitness program nutrition guide.
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.
TIPS:
• 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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