In a mixing bowl, whisk together the olive oil, garlic powder, chili powder, salt, and black pepper until well combined. Add the peeled and deveined shrimp to the bowl, then toss gently to coat each piece evenly with the flavorful marinade. Cover and let the shrimp marinate in the refrigerator for 15 minutes.

While the shrimp is marinating, preheat your grill to medium-high heat, around 400°F (200°C). This ensures a great sear on the shrimp.

After the shrimp marinate, thread the shrimp onto your skewers, leaving a little space between each piece for even cooking.

Place the shrimp skewers directly on the preheated grill. Grill for 2 to 3 minutes on one side, watching for the shrimp to turn opaque and slightly charred. Carefully flip the skewers and grill for another 2 to 3 minutes or until fully cooked.

In a blender, combine the chopped mango, jalapeño pepper, fresh lime juice, honey, and red pepper flakes. Blend until the mixture is smooth and creamy.

Pour the mango mixture into a small saucepan over low heat. Allow it to simmer gently for 3 to 4 minutes, stirring occasionally.

To serve, arrange the grilled shrimp on a platter, spoon the warm spicy mango lime coulis over the shrimp, and garnish with freshly chopped cilantro.