In a large glass bowl, whisk 1 Tbsp olive oil, garlic, chili, honey, cilantro, lime juice and lime zest.
Add shrimp and toss well to coat. Cover and refrigerate for 15 to 20 minutes.
Heat 1 tablespoon of oil in a pan over medium-high heat, add the shrimp and cook for 2-3 minutes until pink and cooked through.
Add in the zucchini noodles, tossing and cook for an additional 1-2 minutes.
Season with salt and pepper, (crushed red pepper flakes) toss and serve immediately. Enjoy!