In a large bowl, combine the peeled and deveined shrimp with onion powder, garlic powder, cayenne pepper, and salt. Gently toss to coat the shrimp with the spices.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for about 1 minute on each side until pink and opaque. Transfer to a plate and set aside.

Lower the heat to medium and add the remaining tablespoon of olive oil, onion, and serrano pepper. Sauté for 3 to 4 minutes until onion is translucent.

Stir in the minced garlic and sauté for another minute until fragrant, avoiding burnt garlic.

Add chopped Roma tomatoes to the skillet, cover, and simmer for about 5 minutes until softened, stirring occasionally.

Return the cooked shrimp to the skillet, folding them into the sauce and cooking for an additional 3 to 4 minutes until heated through.

Serve warm alongside rice, tortillas, or a fresh salad.