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.
Quickly make the dressing and pour over zoodles and shrimp. Enjoy!
Serves 2-4 depending on how much shrimp you decide to eat right from the pan!