Chop all your veggies/cilantro and set them aside.
In a small bowl toss shrimp with seasoning (salt, pepper, onion, paprika, and garlic powder).
In a medium-sized skillet, add 1 tablespoon of oil and your seasoned shrimp.
Cook for about 2-3 minutes per side or until shrimp is pink and no longer translucent; set aside.
Brush each side of your tortillas with oil and set them on a large baking sheet.
Bake for 4 minutes per side at 375 degrees Fahrenheit or until golden brown and crispy. The edges will raise slightly and bubble.
Once shells are baked, add salsa, fresh veggies, cilantro, and shrimp. Squeeze with lime juice and add non-fat Greek yogurt if you please.