Lay out the spiralized chayote noodles on a layer of paper towel and sprinkle with salt. Let drain on the towels while you make the sauce.
Saute the chorizo in a skillet until it resembles cooked hamburger meat. Remove from the pan with a slotted spoon and set aside.
Add the shrimp to the pan and cook on each side until pink and no longer translucent, about 5 minutes. Remove from the pan. Add the Chicken broth and scrape the browned bits from the bottom of the pan.
Add the chayote noodles to the pan and sauté for 5 minutes. The noodles will remain crunchy.
To serve, place 1/4 of the chayote noodles on a plate and top with 1/4 of the chorizo and shrimp.
408 cal / 25.5g fat / 4.7g carbs / 1.1g fiber / 35.3g protein