Heat 1 tbsp canola oil in a large nonstick skillet over medium heat. Add onion and bell pepper and cook 3 minutes. Add garlic, cumin, chili powder, and 1 tsp kosher salt and cook 1 minute.

Add shrimp and cook 3 minutes, stirring until shrimp is cooked through. Add tomatoes and cook 1 minute. Stir in butter just until it melts, then add lemon juice, zest, cilantro and hot sauce.

Serve with rice tossed with toasted salted pumpkin seeds and chopped cilantro. Garnish with lemon wedges.