In a large bowl, combine the peeled and deveined shrimp with onion powder, garlic powder, cayenne pepper, and salt. Gently toss until evenly coated.

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

Lower the heat, add the remaining tablespoon of olive oil, then toss in the sliced onion and chopped serrano pepper. Sauté for 3-4 minutes.

Stir in the minced garlic and sauté for about 1 minute, allowing the garlic to become fragrant.

Add the chopped Roma tomatoes, cover, and let it cook for 5 minutes on medium heat.

Return the sautéed shrimp to the skillet and mix gently into the tomato sauce. Cook for an additional 3-4 minutes.

Remove from heat and serve hot over tortillas, rice, or salad.