Thai Curry Zoodle Bowls with Shrimp

Ingredients

• 3 Tbsp. coconut oil, divided
• 1⁄2 lb. raw peeled and deveined shrimp, patted dry
• Black pepper, to taste
• 2 shallots, minced
• 2 bell peppers, sliced
• 1 cup broccoli florets
• 2 garlic cloves, minced
• 1 tsp. ginger
• 4 Tbsp. salt-free red curry paste
• 2 cans of full-fat coconut milk
• 2 zucchini, spiralized
• Scallions and cilantro, for garnish