In a large frying pan, saute zoodles over medium heat until they get warm. Once warm, add lemon juice and ginger and saute for an additional 1-2 minutes.
Serve with the Coconut Shrimp and Spicy Mayo Dipping Sauce.
I like to cook the zoodles in the same pan that I just cooked the shrimp in for added flavor. Thats why there are brown specs in the picture.