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First, prepare the shrimp if they are not already thawed. If using frozen shrimp, quickly thaw in water for 10 minutes before peeling. Pat the shrimp dry with paper towels.
Layer the shrimp at the bottom of the crockpot/slow cooker. Drizzle 1 tablespoon olive oil on top. Add the garlic, chopped onion and bell pepper, and toss to combine.
Add the drained canned fire roasted tomatoes, salsa, salt, pepper, cumin, chili powder, and paprika to the crockpot. Mix together until seasonings are well combined with shrimp and vegetables.
Place slow cooker (crock pot) on low for 2-3 hours or on high for 90 minutes to 2 hours. Stir once, about halfway through cooking.
Check on shrimp after about 1 hour of cooking on high. If they look almost done, place on medium for another 30 minutes to an hour.
Shrimp are done and cooked through once opaque, looking similar to that of steamed shrimp.
Serve with gluten free tortillas and fillings/toppings of choice. Ex: chopped green onions, avocado, jalapeño, and extra cilantro to garnish.
These tacos are best enjoyed right away. See notes for storage tips.