In a mixing bowl, combine medium to large, peeled and deveined shrimp with a drizzle of olive oil, chili powder, salt, and black pepper. Toss the shrimp until they are well-coated in the seasoning. Let them sit for 5 minutes to absorb the flavors while you prepare the skillet.

Heat a skillet or grill pan over medium-high heat for about 3 minutes until hot. Place the seasoned shrimp in the skillet, ensuring they are in a single layer. Cook for 2-3 minutes per side, until they turn pink, firm, and slightly charred. Once cooked, remove the shrimp from the heat and set them aside.

In a separate bowl, combine diced ripe mango, finely chopped red onion, minced jalapeño (adjust to taste), and optional chopped cilantro. Squeeze fresh lime juice over the mixture and season with a pinch of salt. Stir well to mix all the ingredients and let the salsa chill in the refrigerator until you’re ready to serve.

In a small bowl, whisk together freshly squeezed lime juice, olive oil, honey, chili powder, salt, and black pepper until the mixture is well combined and smooth.

Carefully slice ripe avocados into wedges or cubes, drizzling a little lime juice over the avocado pieces to prevent browning.

Begin assembling your Shrimp and Avocado Bowls. Start with a base of cooked rice or mixed greens, if desired. Layer on the cooked shrimp, followed by the avocado pieces and a generous serving of mango salsa on top.