Heat 1 tablespoon of coconut oil in a large skillet over medium heat and add the ginger and garlic.   Cook the ginger and garlic for one minute until fragrant.

Season the shrimp with salt and pepper and add to the hot skillet.  Cook for 5 minutes total, flipping at 2.5 minutes until the shrimp, turns pink.

Remove the shrimp from the skillet and reserve it on a plate.

Add the sweet chili sauce and coconut milk to the skillet and stir to combine.

Add the spiralized zucchini, edamame and water chestnuts to the pan.  Simmer for about 5 minutes until the zoodles become soft and the sauce reduced slightly.

Add the shrimp back to the pan and serve in small bowls with a healthy helping of zoodles, shrimp and sauce.

Serve with your favorite hot sauce - like sriracha.