Keto Fresh Carrot and Squash Noodle Shrimp Bowl
A vibrant, healthy dish featuring spiralized summer squash and carrot noodles topped with marinated cooked shrimp in a zesty cilantro-lime dressing. Perfect for warm weather dining or when you want a light, nutrient-packed meal that comes together in under 30 minutes. The vegetable noodles provide a satisfying pasta alternative while the citrusy shrimp mixture adds protein and bright flavors that make this dish feel fresh and complete.
Ingredients
- 12 oz cooked shrimpgrilled chicken1:1gluten-freeshellfish-free
dice into bite-sized pieces
- 2 medium tomatoes, chopped
- ½ medium red onion, chopped
- ¼ cup fresh cilantro, finely chopped
- ¼ cup fresh lime juice
- 2 Tbsp olive oil
- 2 tsp olive oil
- ¾ tsp sea salt, divided use
- ¼ tsp ground black pepper
- 2 medium summer squashzucchini1:1vegetariangluten-free
same preparation method
- 2 medium carrots
Instructions
- 1
Combine shrimp, tomatoes, onion, cilantro, lime juice, 2 tablespoons oil, 1/4 teaspoon salt, and pepper in medium bowl and mix well
- 2
Refrigerate mixture covered for 20 minutes
- 3
Cut each squash into thin lengthwise strips using vegetable peeler, turning slightly after each strip to work around outside, stopping at seeds
- 4
Discard cores and cut slices lengthwise into spaghetti-like strips
- 5
Cut carrots the same way as squash
- 6
Heat remaining oil in medium skillet over medium heat
- 7
Add squash, carrot, and remaining salt, cooking and stirring frequently for 3 to 5 minutes until vegetables reach desired doneness
- 8
Remove from heat and divide carrot noodles evenly between four serving plates
- 9
Top evenly with shrimp mixture and serve immediately
Tips
Use a sharp vegetable peeler and work slowly around the squash to create even noodle strips without breaking them.
Don't overcook the vegetable noodles - they should retain some crunch for the best texture contrast with the tender shrimp.
Marinating the shrimp mixture for the full 20 minutes allows the lime juice to brighten all the flavors.
Good to Know
Refrigerate for up to 2 days. Store vegetable noodles and shrimp mixture separately to prevent sogginess.
Prepare shrimp mixture up to 4 hours ahead. Cut vegetable noodles up to 2 hours ahead and store covered.
Serve immediately after plating to maintain crisp texture of vegetable noodles.
Common Mistakes
Don't skip marinating time to ensure flavors develop properly.
Avoid overcooking vegetable noodles to prevent mushy texture.
Substitutions
dice into bite-sized pieces
FAQ
Can I use raw shrimp instead of cooked?
Yes, cook raw shrimp first by sauteing until pink and cooked through, then let cool before adding to the marinade mixture.
What if I don't have a vegetable peeler for the noodles?
Use a sharp knife to cut thin julienne strips, or try a spiralizer if available. The strips won't be as uniform but will work fine.
How long will this keep in the refrigerator?
Best eaten fresh, but leftovers will keep for up to 2 days. The vegetable noodles may soften slightly over time.