ZOODLES: Using a spiralizer, cut zucchini into noodles; set aside.
BANG BANG SAUCE In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha (if using) and red pepper flakes; set aside.
Preheat oven to 400 degrees. Lightly coat a baking sheet with nonstick spray.
SHRIMP: Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper to taste; toss to coat. Place into the oven and roast until pink, firm and cooked through, about 6-8 minutes. Remove from the oven; set aside.
To serve warm: In a large skillet, over medium-high heat, add zoodles and sauce. Cook stirring frequently until heated through about 2-3 minutes (any longer the zoodles will get too soft). Add cooked shrimp; toss to combine. Serve immediately garnished with parsley and lime wedges.
To serve cold: In a large bowl, combine zoodles, sauce and cooked shrimp; toss to coat. Serve immediately garnished with parsley and lime wedges.