Start by dicing 1 cup of fresh mango into small cubes, then finely chop a small red onion and mince a jalapeño. In a mixing bowl, combine the mango, onion, jalapeño, and juice from 1 lime. Add a pinch of salt and pepper, gently tossing the mixture to blend the flavors, then set aside to let it marinate.

While the salsa rests, sprinkle 1 pound of peeled and deveined shrimp with 1 teaspoon of chili powder, salt, and pepper to taste. Make sure each shrimp is evenly coated.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering. Carefully add the seasoned shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside.

Scoop a generous serving of cooked rice or quinoa into each bowl to create a base.

Arrange slices or cubes of 2 ripe avocados over the rice in each bowl, then add the cooked shrimp on top.

Spoon the prepared mango salsa over each bowl and garnish with chopped fresh cilantro.

Serve your Zesty Shrimp & Avocado Bowls immediately for the best taste and freshness.