Begin by dicing 1 cup of fresh mango, finely chopping 1 small red onion, and seeding and mincing 1 jalapeño. In a bowl, combine these with lime juice, salt, and pepper.

Sprinkle 1 lb of shrimp with 1 teaspoon chili powder, salt, and pepper. Ensure each shrimp is evenly coated.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque.

Prepare either cooked rice or quinoa as the base for each bowl.

Layer sliced or cubed avocados over the rice in each bowl followed by the cooked shrimp.

Spoon the mango salsa over the shrimp and avocado in each bowl.

Garnish with fresh cilantro and serve immediately.