Season the shrimp. In a bowl mix the shrimp with the seasoning, a splash of chicken stock, and lemon juice. Set aside.
Spiralize the zucchini.
Sauté zoodles in chicken stock for 3 minutes and then add shrimp. Add more chicken stock if necessary. Cook for another 2-4 minutes (2 minutes for pre-cooked, 3-4 minutes for raw). Don’t overcook the shrimp. Allow them to become translucent pink and a soft “C” shape. This only takes a few minutes.
Add the citrus ginger dressing, pesto, and red pepper flakes. Mix and serve warm.