Begin by dicing one ripe mango, finely chopping half a red onion, and mincing a jalapeño if you enjoy heat. Combine these ingredients in a bowl, and add a handful of chopped cilantro for freshness. Squeeze fresh lime juice on top, seasoning it with salt. Let the salsa rest for about 10 minutes.

This allows the flavors to meld beautifully while you work on the shrimp.

In a mixing bowl, toss one pound of shrimp with two tablespoons of olive oil and spices like chili powder, cumin, garlic powder, salt, and black pepper to taste. Allow the shrimp to marinate for 10 minutes.

Heat a non-stick skillet over medium heat, and cook the shrimp for around 3-4 minutes on each side until they turn pink and opaque, then set aside to cool slightly.

While the shrimp is cooking, cook your choice of rice or quinoa according to package instructions. Chop two ripe avocados just before serving to maintain their creamy texture.

Place the cooked rice or quinoa at the bottom of each serving bowl.

In a small bowl, whisk together a tablespoon of lime juice, a splash of olive oil, and a bit of honey or maple syrup for sweetness if desired. Adjust the consistency and flavors to your preference.

Drizzle this bright dressing over your assembled bowl later.

Layer the cooked rice or quinoa generously in each bowl, then add slices of fresh avocado. Spoon the mango salsa on top, followed by the succulent shrimp.

Drizzle with the lime dressing and sprinkle optional toppings like sesame seeds or tortilla strips. Serve immediately for the best taste!