In a small bowl, whisk together the sauce ingredients until well combined. Set aside.
Heat oil in a large sauté pan or wok over medium heat. Add the garlic, ginger and chili flakes and cook for 2 minutes, stirring constantly.
Add in the shrimp and cook, stirring constantly, until cooked through and pink, about 3 minutes.
Season the shrimp with sea salt and pepper and set aside on a plate. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell peppers, carrots, and onions.
Cook, stirring constantly, for 3 to 4 minutes until the vegetables are tender-crisp.
Stir in the Asian sauce and cook, for an additional for 2 minutes until the sauce thickens.
Add in zucchini noodles and cooked shrimp to the pan, and stir well to combine.
Garnish with sesame seeds and serve immediately. Enjoy!