Place the coconut oil in a skillet on the stove over medium heat.
Using a spiralizer, spiralize your zucchini into noodles and add to the skillet with the coconut oil. Let cook for 3-5 minutes and add the cherry tomatoes. Stirring occasionally, once the tomatoes start to shrivel, take off heat (3-5 more minutes).
If shrimp is wet, pat dry with a paper towel. Place the de-tailed shrimp in a medium bowl and toss with the Mrs. Dash Fiesta Lime seasoning and fresh lime juice from ½ of the lime.
Place the shrimp on the kabob skewers and grill the shrimp 3-5 minutes each side
To compile the bowl, first add the zucchini and tomato mixture, add shrimp and squeeze additional lime juice on top - eat up!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2016/08/24/fiesta-lime-shrimp-and-zucchini-bowls/