Clean the zucchini, trim off the tips (top and bottom) and spiralize.

If you don’t have a spiralizer use a peeler or a knife but the thickness will be different from using a spiralizer. Place the zucchini in a strainer, sprinkle salt over it and set aside you can do this ahead but minimum of 30 minutes this will drain the liquid out of the zucchini.

Clean the shrimps, deveined, peel if you wish, season with creole, granulated ginger, garlic, seasoning powder, salt and pepper. Mix and set aside, clean the tomato and chop.

Place a skillet/wok over medium-high heat, heat half of the oil and add the seasoned shrimps. Cook on shrimps on both side for about 2 minutes on each side until the shrimps are cooked and opaque. Remove onto a plate and set aside.

Sauté the ginger and onion for a few minutes, remove the ginger and add the chopped tomatoes, red pepper flake, and basil. Cook until the tomatoes content reduced.

Add the cooked shrimps, check the season and readjust if necessary.

Heat another skillet/wok over medium-high heat, and heat the remaining oil, add the zucchini and mix some granulated garlic, salt, and paper. Stir and allow the zucchini to warm up and crispy.

Serve and enjoy.