Over medium heat, add 2 Tbsp of the olive oil to a medium saucepan, and add the scallions, peppers, lime zest and ginger to the pot. Cook and stir often until veggies are golden, approx. 8 mins.
Then, add 1 ½ cans of coconut milk and stir, taste your curry and see if you’d like to adjust either the amount of coconut milk or paste and you can add more of either to taste.
Meanwhile, prep zoodles and add to your serving bowls. Add shrimp, snap peas, and cilantro to the curry and cover the saucepan. Cook for approx. 2-3 minutes until shrimp is bright pink.