In a large bowl, combine your peeled and deveined shrimp with sea salt, black pepper, onion powder, paprika, and chili flakes. Toss everything to coat evenly and let marinate for about 5 minutes.

Place a large skillet over medium heat and add the butter or olive oil. Heat until melted and foamy, or olive oil is shimmering, about 1-2 minutes.

Add minced garlic to the skillet and sauté for about 30 seconds, stirring constantly until golden brown and fragrant.

Carefully add the seasoned shrimp to the skillet in a single layer, cooking for 2-3 minutes on each side until pink and opaque.

Pour in the fresh lemon juice and white wine, gently stirring to coat each shrimp. Bring to a gentle simmer for 1-2 minutes.

Allow the shrimp and sauce to simmer together for another 2-3 minutes until the sauce thickens, stirring occasionally.

Remove from heat and garnish with chopped cilantro. Serve hot, ideal with a side of Simple Coleslaw or a fresh accompaniment.