Clean, shell, and devein the shrimp. Set aside in a bowl.
Cut off the ends of the zucchini. Chop into bite sized pieces. Place in a bowl.
Cut the peppers in half and remove the seeds and ends. Cut the remainder of the peppers into long strips. Add to the bowl with the zucchini.
Remove the onion skin. Cut both ends off the onion, then cut into half moons. Add to the vegetables in the bowl.
Chop the cilantro and set aside.
Marinade the shrimp with lemon juice, taco seasoning, salt, and freshly cracked black pepper.
Melt the coconut oil in a heavy bottom skillet and fry the shrimp until they just start turning pink. Transfer to a bowl and set aside.
In the same pan, add 1/4 tbsp. more of coconut oil (if needed). Fry the onions, zucchini, and bell pepper strips till the onions caramelize and the zucchini softens a little. Season with salt and freshly cracked black pepper to taste.
Add the cooked shrimp back in and toss for a couple of minutes. Do not overcook the shrimps or they will turn tough.
Take off heat and garnish with the chopped cilantro. Serve hot with a side such as cooked rice.