In a medium skillet, heat the olive oil over medium heat.
Add the shrimp to the pan. Cook until shrimp start to turn pink and get opaque, then flip and cook for another 1-2 minutes until done.
Add the chili powder to the pan and toss with the shrimp (stir in the pan) until shrimp are evenly coated.
Plate and squeeze the juice of 1/2 a lime over the shrimp.