Heat oil in large skillet set over medium-high heat; cook onion, and yellow, green and red peppers for 2 to 3 minutes or until slightly softened.
Stir in shrimp; cook for 2 to 3 minutes or until starting to curl. Stir in chipotle, lemon juice and brown sugar; cook for about 1 minute or until shrimp are cooked through and well coated. Serve with flour tortillas, Salsa Pico de Gallo, and guacamole on the side.
Serve with shredded lettuce, shredded cheese and sour cream for fully loaded fajitas.