Low Carb Shrimp and Veggie Noodles

Tomato Salsa Shrimp with Carrot and Squash Noodles is quick to make and a great weeknight dinner!

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4 servings, about 1 cup each
Calories 213 kcal

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

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.

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