Pat the shrimp dry with paper towels and season with salt, black pepper, and smoked paprika.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the seasoned shrimp to the skillet in a single layer and cook for 2 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the minced garlic and crushed red pepper flakes, sauté for about 30 seconds until fragrant.
Add the sliced zucchini to the skillet, season with salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until zucchini is tender but still crisp.
Return the cooked shrimp to the skillet with the zucchini.
Add the lemon zest and lemon juice, stirring to combine all ingredients and heat through for 1-2 minutes.
Remove from heat and sprinkle with chopped fresh parsley before serving.