If you don't have asparagus cooked already, heat a large skillet with 1/2 tbs. coconut oil or coconut oil spray over medium high heat. Add chopped asparagus to a hot pan and cook 5 minutes, stirring frequently.
Once asparagus has cooked about 5 minutes, remove from heat.
Turn the heat of the pan down to medium and add another 1/2 tbs coconut oil or spray with non-stick coconut oil spray.
Add chopped garlic and let cook 30 seconds.
Add the peeled, deveined shrimp and grated ginger to the garlic, let cook 2 minutes. Carefully turn over the shrimp and cook 2 minutes. Remove from heat and add the coconut aminos and lime juice.
Spiralize the zucchini and divide between plates. Add the chopped veggies and top with shrimp.