Heat the oil in a large skillet set over high heat. Add the shrimp and cook 4-5 minutes, or until bright pink and cooked through.
While the shrimp cook, combine the coconut aminos, sesame oil, ginger, garlic, green onions, and sesame seeds in a large bowl. Add the zucchini noodles and toss to coat.
Divide the zucchini noodles between two plates. Top with shrimp.