In a large bowl, season the shrimp with onion powder, garlic powder, cayenne pepper, and salt. Toss to coat.

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

Reduce heat to medium, add remaining olive oil, and sauté sliced onion and chopped serrano pepper for about 3-4 minutes.

Stir in minced garlic and cook for 1 minute, stirring constantly to prevent burning.

Add chopped Roma tomatoes, cover the skillet, and cook for around 5 minutes until tomatoes soften.

Return the shrimp to the skillet, stirring gently and cook for an additional 3-4 minutes until heated through.

Serve warm, garnished with fresh cilantro and lime wedges, if desired.