Defrost (if using frozen) the shrimp, rinse, drain and place in a bowl. Add the lime juice, season with salt and pepper and let marinate for 10 minutes.
Meanwhile, cook the noodles according to the package instructions. Rinse under cold water and drain thoroughly. Set aside.
Cut cucumber into ribbons with a peeler, spiralize or dice. You will only need about ⅓ of the whole cucumber*. Remove the seeds from the bell pepper and slice into ¼-inch wide strips. Put cucumber, peppers, and cilantro into a large mixing bowl.
In a cast iron or non-stick skillet, heat the butter and oil over medium heat. Add the ginger, garlic, and chile; cook for a couple of minutes or until fragrant. Add the shrimp (and the marinade) and cook until pink, about 3-4 minutes. Using a slotted spoon, remove the shrimp from the skillet into a warm bowl.
Add the cooked noodles to the pan with the sauce and stir to coat them. Transfer to the bowl with vegetables and add the shrimp; toss to combine. Transfer to a large warm platter and serve immediately.
If there are visible black veins down the back of the shrimp, clean them out using a sharp knife.
Make a shallow cut down their outer curves and pull them out.
Instead of chile, you can use ½ teaspoon (or more) crushed red pepper flakes.
Replace butter with olive oil for an even healthier option.
To slice cucumber into ribbons: trim the ends and use vegetable Y peeler (see in Products Used below) to carefully slice cucumber lengthwise into long, thin ribbons.