Set a nonstick skillet on medium heat and spray with olive oil. Add garlic, shrimp and chili powder. Cook until the shrimp is no longer pink on the outside and completely cooked, about 4 to 6 minutes.
Place the cooked shrimp on a cutting sheet or board and cut into smaller pieces. Add the pieces to a mixing bowl.
Add the ingredients for the salad, mix together and season to taste with sea salt & pepper (and more lime juice if desired). Place the bowl in the refrigerator to cool for at least 30 minutes.