Prepare Zucchini noodles according to package instructions by either microwaving, boiling, or steaming. When finished cooking, drain well and set aside.
Meanwhile, heat 1 tablespoon of olive oil in a separate large pan or wok over medium heat. Add shrimp in a single layer and cook on both sides until pink (about 2-3 minutes). Transfer shrimp to a separate bowl and set aside.
Add remaining 1 tablespoon of olive oil to the pan and add red pepper strips and carrot. Cook until softened (about 5 minutes).
Add minced ginger and garlic and cook until fragrant (about 30 seconds).
In a small bowl, whisk together ingredients for Stir Fry Sauce (chicken broth, soy sauce, brown sugar, corn starch, Sriracha, and sesame oil) and set aside.
Return cooked shrimp and zucchini noodles to the pan and pour prepared stir fry sauce evenly over all ingredients.
Stir well and increase heat to high. Cook until sauce is thickened.
Serve topped with sesame seeds and/or scallions, if desired.