Spiralize the zucchini with your gadget of choice. My favorite is this electric spiralizer. Cut the zucchini strands in a few places to make them easier to manage. Roll the zucchini in a clean dish towel or paper towels and squeeze to absorb excess liquid.

Dice the tomato, green onion, parsley, and garlic cloves.

Grate the parmesan cheese, zest one lemon, and juice two lemons.

Sprinkle the thawed, peeled, and deveined shrimp with coarse sea salt and a dash of pepper.

Heat a frying pan on high heat and pour two tablespoons of olive oil. Place the shrimp in the pan and allow to cook for 2 minutes until the edges begin to turn pink and the bottom is golden. Flip them over and allow them to cook for an additional minute. Remove the shrimp from the pan and onto a plate.

Reduce the heat to medium. Add another tablespoon of olive oil to the pan. Add the chopped green onion and garlic and gently stir.

Add the coconut milk, lemon juice, lemon zest, tomatoes, and parsley. Stir to deglaze the pan. Once it comes to a boil, add the cooked shrimp and stir.

Add the zoodles and stir for one minute until they slightly soften. Remove from heat and dish into serving bowls. Top with parmesan cheese and additional fresh parsley to taste.