Put the shrimp in a large gallon size ziplock bag. Add the cumin, chili powder, paprika and a generous pinch of salt and pepper. Seal the bag, give it a good shake to blend all the spices with the shrimp.
Drizzle a tables of olive oil into a large skillet. Heat the skillet over medium-high heat. When the oil starts to shimmer, add all the shrimp and cook about 2-3 minutes per side, until the shrimp is fully cooked. The shrimp will turn from translucent to pink.
Serve with warm tortillas and your favorite taco toppings.