Deshell the shrimp. I leave the tail on if I intend on serving the shrimp as an appetizer, though this is up to you.
Use paper towel to pat the shrimp dry. They should be completely thawed and dried before sautéing.
Sprinkle the shrimp with smoked paprika, cumin, onion powder, salt, and pepper. Mix well to ensure all the shrimp are coated with the spices.
Heat a pan on MED-HIGH. Melt the butter completely. Add the shrimp and garlic to the pan and cook. Use a spoon or spatula to keep the shrimp moving. If the excess liquid from the shrimp is released, drain it from the pan and continue sautéing. The shrimp should cook for about 2 to 3 minutes.