In a spacious mixing bowl, combine 2 tablespoons of olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. Whisk until smooth.

Add the thawed shrimp to the bowl with the marinade, ensuring every piece is evenly coated. Let marinate for about 10 minutes.

Heat a large skillet over medium heat and pour in remaining 1 tablespoon of olive oil.

Add the sliced red bell pepper to the skillet and sauté for about 3 minutes.

Add the cubed zucchini to the skillet and cook for an additional 3-5 minutes.

Push the sautéed vegetables to the sides and add the shrimp in a single layer. Sauté for about 2-3 minutes.

Gently stir the vegetables back into the skillet with the shrimp and allow everything to warm together for 1-2 minutes.

Remove from heat and drizzle with lime juice. Serve immediately.