Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
Combine the zucchini, onion, peppers, corn, olive oil, paprika and salt into a medium-sized bowl. Toss to combine.
Spread onto one side of the prepared sheet pan.
In the same bowl (no need to make more dishes for yourself!) combine the shrimp, pineapple, olive oil, garlic and sriracha. Toss to combine and spread onto the other half of the sheet tray.
Bake on 425 degrees for 10-15 minutes depending on the 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.
Combine the sauce ingredients in a small bowl and mix until combined.
Remove the sheet pan from the oven, and squeeze the lime juice over the shrimp, pineapple and veggies.
Serve over buttery jasmine rice and drizzle with the sauce.