In a medium bowl add shrimp. Place a small pan over medium heat and add in 3 tablespoons olive oil, 2 teaspoons minced garlic and 2 tablespoons lemon juice. Cook for 2 minutes, stirring occasionally. Pour over shrimp and season with salt and pepper.
Place zoodles, kale and parsley in a large bowl. In a small bowl combine 3 tablespoons of olive oil, 1 tablespoon white wine vinegar, 1 tablespoon lemon juice, 1 teaspoon garlic powder and 1 tablespoon maple syrup and whisk to combine. Season to taste with salt and pepper.
Pour dressing over zoodles and massage with your hands to coat the zoodles and help break them down a bit.