Dry off the shrimp and season generously with salt. Spend this marinating time to prep the ingredients per the ingredient list.
Heat oil in a large pan over medium-high heat. Sear shrimp for 1–2 minutes per side until fully cooked, pink and lightly golden. Remove and set aside.
Adjust the heat to medium/medium low. In the same pan, add the butter. Add 3/4 of the chopped scallions and cook until fragrant. Stir in chili crisp, coconut aminos, and lemon juice. Cook for 1-2 minutes, until slightly thickened.
In the meantime. cook udon according to package instructions, drain, and add to the pan. Toss in snap peas and stir everything together for 1–2 minutes. Taste to ensure you like the sauce. When you transfer the udon, some extra water could get in it, so that's why it's important to taste now! If you think the sauce needs any tweaks, adjust to taste.
Return shrimp to the pan and finish cooking for 2-3 minutes until everything is cooked through. Add lemon zest. Toss everything together.
Serve hot, garnished with extra scallion greens. Enjoy!
