In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add the sliced peppers and onions and cook for about 5 minutes until tender. Remove from skillet and set aside.

In the same skillet, add remaining olive oil and sauté the shrimp with chili powder, cumin, paprika, salt, black pepper, and minced garlic for about 4-5 minutes until shrimp are pink and cooked through.

Return the cooked peppers and onions to the skillet with the shrimp. Toss to combine and cook for an additional 2 minutes.

Serve hot with tortillas or over rice.