Season the shrimps with salt, black pepper and paprika.
In large skillet over medium heat, add one tablespoon of olive oil and cook shrimp until pink. Remove from the heat and set aside.
In a large bowl, mix all vegetables, and once the shrimps are cooled, add them to the bowl as well.
Add the fresh lime juice, olive oil, salt and pepper. Let the salad cool in the refrigerator for a least 20 minutes before serving.