Preheat your oven to 425°F.

- On a sheet pan, arrange the sliced peppers and onions. Drizzle with 1 tablespoon of olive oil and sprinkle half of the fajita seasoning. Toss everything together using tongs until well coated.

- Roast the vegetables for 10-12 minutes, until the edges begin to caramelize.

- Push the vegetables to the edges of the pan, leaving space in the middle for the shrimp. Add the shrimp to the center, drizzle with the remaining olive oil, and sprinkle the rest of the fajita seasoning. Toss the shrimp to coat, then spread them out in a single layer.

- Bake for another 10 minutes or until the shrimp are fully cooked.

- Serve the shrimp and roasted vegetables in tortillas, and squeeze fresh lime juice over each. Add your favorite toppings before serving.