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.

To assemble:

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!