Dice 1 ripe mango, 1/4 of a red onion, and 1 jalapeño (if using) into small pieces. Chop a handful of fresh cilantro and combine all ingredients in a bowl. Squeeze in the juice of 1 lime and season with salt. Let the salsa sit for about 10 minutes.

In a bowl, whisk together olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, garlic powder, salt, and black pepper to taste. Add 1 pound of shrimp and toss to coat evenly. Heat a skillet over medium-high heat, then cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque.

Rinse and prepare 1 cup of rice or quinoa according to package instructions. Once cooked, fluff it with a fork and set aside. Slice 1-2 ripe avocados into cubes and sprinkle with a bit of lime juice.

In a small bowl, whisk together 2 tablespoons of olive oil, the juice of another lime, and 1 tablespoon of honey or maple syrup (if using). Season with a pinch of salt and black pepper to taste.

In serving bowls, layer a generous scoop of the cooked rice or quinoa. Top with diced avocado, the shrimp, and a heaping spoonful of the mango salsa. Drizzle lime dressing over the top and add any desired toppings.

Serve your Shrimp Avocado Mango Bowls and enjoy the vibrant flavors!