If using frozen shrimp, defrost them and thoroughly drain and pat the shrimp dry using paper towels.
Wash the zucchini nicely and make noodles out of it using a spiralizer. I use a small handheld spiralizer that looks like a sharpener. Once they’re ready, place them in a colander over the sink and toss with salt. Let them sit for 20 minutes. The salt will bring out the water. After half an hour, squeeze the zoodles gently to release some additional water.
Meanwhile, in a medium bowl combine shrimp, 1 tablespoon olive oil, garlic powder salt, and pepper. Heat a skillet or pan over medium-high heat and add the shrimp in a single layer. Cook without moving until they turn pinkish on the bottom and just starts to curl about 2 minutes. Quickly flip and cook until pink, translucent, and curled into a loose “C” shape, about 1 minute.
After 20 minutes, squeeze the zucchini noodles gently to release the additional water. Toss them in the same pan you cooked the shrimps in, add few drops of olive oil and cook them over high heat for a minute or two.
Once ready, add them to a salad bowl and mix them together with 1/2 fresh lemon juice. Add the shrimps and sprinkle salt and pepper on top.