Heat oil in a large skillet over medium-high heat. Add onion and carrot, and cook until they begin to soften, about 3 minutes. Add zucchini, and cook for 3 minutes. Stir in salt, pepper flakes and coriander. Add shrimp and cook for 1 to 2 minutes or until they turn pink.
Turn shrimp mixture into a mixing bowl. Stir in white beans, parsley, tomato and lemon and lime juices. Serve immediately or chill before serving. Serves 6 to 8.