In a small bowl, whisk broth, hoisin, soy sauce and cornstarch until combined. Set aside.
In a large, deep skillet or wok over medium heat, add 1 tablespoon olive oil. Add shrimp and season with salt and pepper. Cook about 1 minute per side, until barely pink on each side. Transfer shrimp to a plate and set aside.
Add remaining olive oil and sesame oil to skillet then add bell pepper and carrots. Cook until slightly tender then add green onions, snap peas, garlic and ginger. Cook for 2-3 minutes.
Add sauce and zucchini noodles. Stir to combine well with the vegetables. Cook for 3-5 minutes or until noodles soften.
Add shrimp back to pan and stir to combine. Transfer to a platter or large bowl to stop cooking process and serve immediately. Garnish with extra green onions if desired.
Other vegetable ideas are purple cabbage, mushrooms, broccoli, and baby corn.