Clean the shrimp pat dry, add the seasoning; creole seasoning, seasoning powder (if you're using), onion powder, garlic powder, salt, and pepper. Mix to combine.
Place a saucepan/pot over medium-high heat.
Add the butter to a saucepan/pot over medium-high heat and melt and the pan is hot. Place the shrimps in a single layer. Cook each side for about 3 minutes (depending on the size) until the shrimps are fully cooked. Add the lemon juice and let simmer.
Remove onto a plate and set aside.
Slice the cabbage and drop them in the pan used for shrimps and coast the cabbage with leftover seasonings in the saucepan. This step is optional, I didn't want to waste all the juices from shrimps. You can use coleslaw with your favorite dressing instead of cabbage.
Get the mango salsa.
Warm the tortilla, place the cabbage (or coleslaw, whichever one you're using), add the shrimps and the mango salsa, sauce of your choice if you desire.
Roll up and enjoy!