Heat the avocado or olive oil in a wok or large sauté pan set over high heat. When the oil is hot, add the shrimp; cook 4-5 minutes or until nearly cooked through. Transfer the shrimp to a plate.

Add the ginger, garlic, and scallions to the pan and cook for 1 minute, or until fragrant. Add the mushrooms and broccoli slaw and cook, stirring frequently for 4-5 minutes or until tender. 

Return the shrimp to the pan. Add the zucchini noodles, coconut aminos, sesame oil, and chili paste; cook 2-3 minutes or until the noodles are tender. 

Season to taste with salt; sprinkle with cilantro and sesame seeds.