Place the sweet potato noodles on a large baking sheet and bake unseasoned until slightly crispy and yielding, about 10 minutes (use foil or parchment to help with cleanup)
Whisk together the peanut butter, soy sauce, lime juice, honey, ginger, sesame oil, and fresh garlic.
Season the shrimp with the paprika, garlic powder, and some salt and pepper. Place the shrimp on top of the par-cooked noodles. Roast until the shrimp turn opaque, 8 to 10 minutes more.
Toss half of the peanut sauce with the warm sweet potato noodles straight from the oven. Transfer to a large serving platter. Top with the shrimp, crushed peanuts, scallions and fresh mint and serve with more peanut sauce alongside.