In a small bowl, mix 2 cloves pressed garlic with turmeric and a pinch of salt.
Heat coconut oil in a large skillet over medium-high heat, then add turmeric mixture and toast for one minute. Stir in sriracha.
Add shrimp and cook five minutes, flipping once, until white and opaque.
While the shrimp cooks, whisk together peanut butter, water, remaining clove of pressed garlic, lime juice, and soy sauce. Thin with more water if needed to make the sauce. Add additional sriracha to taste if you like more heat.
Remove shrimp from skillet and add zoodles. Sauté for 3-4 minutes, until soft.
Toss zoodles and peanut sauce in a bowl. Top with shrimp to serve.