Pat your shrimp completely dry with paper towels. In a large bowl, combine chili powder, cayenne, garlic powder, salt, and pepper. Toss the shrimp with this spice mixture until every piece is evenly coated.

Heat olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke.

Add seasoned shrimp to the hot pan in a single layer, making sure not to overcrowd. Cook for 2-3 minutes without moving them, allowing the bottom to turn golden pink with slightly crispy edges.

Flip each shrimp and cook for another 2-3 minutes until the other side is equally golden and the shrimp feels firm but not rubbery.

Push shrimp to one side of the pan and add minced garlic to the empty space. Cook for 30 seconds until fragrant. Add lime juice and honey, stirring to combine.

Remove the pan from heat and stir in butter until melted, creating a glossy, rich sauce. Sprinkle with fresh cilantro and give everything one final gentle toss.