Heat oven to 400 degrees. Mix all seasoning ingredients together in a small bowl. In a large bowl add vegetables. Add 2½ Tbsp olive oil and sprinkle 2 tsp seasoning over the vegetables. Stir to coat.
Line a large, rimmed baking sheet with parchment paper. Spread veggies evenly on sheet pan and roast for 20 minutes, stirring halfway through cook time.
While veggies are cooking prepare the shrimp and avocado crema. Add shrimp to the same mixing bowl that you used for the veggies. Add remaining olive oil, 2 tsp seasoning and pressed garlic and stir to combine, being careful not to break the shrimp. You will have some seasoning leftover.
For the avocado crema add all ingredients except for milk and salt to a blender and blend until combined. Add 2 Tbsp milk, add more if needed to thin. Season with salt and transfer to a small serving bowl.
When veggies are done remove the sheet pan from the oven and slide veggies to one side of the pan. Lay shrimp out evenly on the other side of the pan and return to the oven for an additional 10 minutes. If shrimp are not thoroughly cooked after 10 minutes turn the oven to broil and cook for an additional 2 minutes.
Remove from oven and serve with avocado crema and tortillas, lime wedges, cilantro and salsa if desired.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/sheet-pan-shrimp-fajitas-with-avocado-crema/