Preheat oven to 425 degrees. Line a sheet pan (or two) with parchment paper.
Combine the olive oil, paprika, cumin, coriander, salt, garlic and sriracha into a medium sized bowl. Add the shrimp and toss to combine.
Then add the zucchini, onion, peppers and corn. Toss again.
Spread onto the prepared sheet tray.
Bake on 425 degrees for 10-15 minutes depending on size of the shrimp, then broil for 3-5 minutes until everything has a slight char.
While the shrimp and veggies are cooking, make the sauce and salsa.
Combine the sauce ingredients in a small bowl and mix until combined.
Make the salsa. Combine the onion and lime juice in a bowl (this takes the bite out of the onion.) Then add the rest of the ingredients into the bowl and stir. Set aside.
Remove the sheet pan from the oven, and squeeze the lime juice over the shrimp and veggies.
Serve over tostadas or tortillas and top with salsa and drizzle with sauce.