Tomato Salsa Shrimp over Carrot and Summer Squash Noodles

I will be the first to admit that this dish would not be on my typical weekly menu, however my husband LOVES shrimp (and I don't make it nearly enough) so he requested we put this one on. I have to say, I was happy that I did because the flavors ended up being tremendous...and because I always love a good reason to use my spiralizer!

Ingredients:

• 12oz cooked shrimp
• 2 medium tomatoes, chopped
• 1/2 red onion, chopped
• 1/4c finely chopped fresh cilantro
• 1/4 cup fresh lime juice
• olive oil
• sea salt (to taste)
• black pepper (to taste)
• 2 medium summer squash, spiralized
• 2 medium carrots, spiralized (or julienned)

 

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Instructions:

1. Combine shrimp, tomatoes, onion, cilantro, lime juice, 2 tbsp olive oil, salt, and pepper in a medium bowl. Mix well and refrigerate for 20 minutes.

2. Heat additional olive oil in a medium skillet over medium heat. Add the squash and carrots (and additional salt/pepper if desired). Cook for 5-7 minutes or until vegetables are cooked to desired doneness. Remove from heat.

3. Meanwhile, heat the shrimp mixture in another pan, just until heated.

4. Put squash and carrot mixture down on each plate and top with shrimp mixture. Serve immediately.