Preheat oven to 375 degrees F. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. Place rice noodles in a large bowl. Add enough boiling water to cover noodles by several inches. Let stand for 5 minutes, stirring occasionally. Drain; set aside.
Meanwhile, in a large bowl combine shrimp, sweet pepper, zucchini, carrot, celery, and green onions. In a medium bowl stir together marmalade, hoisin sauce, soy sauce, toasted sesame oil, cornstarch, and crushed red pepper until well mixed. Gradually add the warm water, stirring until combined. Add the drained noodles and the marmalade mixture to shrimp mixture; toss to coat. Transfer mixture to a 2-quart square baking dish.
Bake, covered, for 30 to 35 minutes or just until shrimp are opaque and noodles and vegetables are tender, stirring twice. Stir casserole before serving. Sprinkle with almonds.