Prep your ingredients: Peel and devein 1 pound of shrimp, mince 4 cloves of garlic, chop cilantro, and squeeze juice from 2 limes. Measure out 1 teaspoon each of chili powder and cumin, along with salt and pepper to taste.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering, about 2 minutes.

Cook the shrimp in a single layer in the skillet, sprinkling with chili powder, cumin, salt, and pepper. Cook for 1-2 minutes until pink and opaque, then flip and cook for another 1-2 minutes.

Reduce heat to medium, add minced garlic, and sauté for about 30 seconds until fragrant.

Squeeze lime juice over the shrimp and gently stir. Garnish with chopped cilantro if desired.

Serve immediately with corn tortillas or over cilantro-lime rice.