In a medium bowl, combine the peeled and deveined shrimp with olive oil, lime juice, ground cumin, salt, and pepper. Toss the shrimp gently and let them sit for about 10 minutes.

Heat a skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side until pink and opaque. Transfer to a plate to cool.

Dice the ripe avocados and mango, halve the cherry tomatoes, and finely chop the red onion. Place all ingredients in a large mixing bowl.

Add the cooled shrimp to the bowl with the chopped vegetables. Toss gently to combine.

Divide the mixture into serving bowls and garnish with fresh cilantro. Drizzle with extra lime juice if desired.