Heat oven to 375 degrees. In large, resealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well.
Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade.
In center of large, shallow, foil-lined baking pan, arrange shrimp in a single layer.
In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper;
toss to coat well. Spread noodles around shrimp in pan. Bake 10-15 minutes,
or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.
Test kitchen tip: For faster prep, use 4 cups of store-bought spiraled vegetable noodles instead of spiraling them yourself.