In a large bowl, combine the shrimp with onion powder, garlic powder, cayenne pepper, and salt. Toss until well coated.

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

Lower the heat and add the remaining olive oil. Sauté the onions and serrano pepper for 3-4 minutes until softened.

Add the minced garlic and cook for 1 minute until fragrant but not browned.

Stir in the chopped tomatoes, cover, and let simmer for 5 minutes until they break down.

Return the shrimp to the skillet, fold into the sauce, and cook for an additional 3-4 minutes.

Plate the Camarones Rancheros immediately, garnishing with fresh herbs and serving with warm tortillas or salad.