This Fresh Tomato Salsa Shrimp with Carrot and Squash Noodles is quick to make and a great weeknight dinner!
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.
Evenly divide carrot noodles between four serving plates. Top evenly with shrimp mixture. Serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.