Begin by finely dicing the ripe mango, halving the cherry tomatoes, and chopping the red onion. If you enjoy a bit of heat, include a minced jalapeño. Combine these ingredients with chopped cilantro and a squeeze of fresh lime juice, then season with salt and black pepper. This fruit-laden salsa should be both sweet and tangy, offering a delightful contrast to the savory shrimp. Set it aside, letting the flavors meld for a refreshing topping.

Pat the shrimp dry with a paper towel to ensure they sear nicely in the pan. In a bowl, toss the shrimp with olive oil, a sprinkle of chili powder, paprika, garlic powder, salt, and black pepper. This spice blend will infuse the shrimp with robust flavors that hold up well against the vibrant salsa.

Heat your skillet over medium-high heat. Place the seasoned shrimp in the pan, cooking them until they’re a beautiful pink with slight charring, approximately 2–3 minutes on each side. The quick cook time ensures the shrimp remain tender and juicy, adding a rich, seafood essence to the bowl.

While the shrimp rests, whisk together Greek yogurt or mayonnaise with lime juice, chili powder, and garlic powder. Add water to reach a drizzling consistency. This creamy sauce delivers a zesty and slightly spicy finish to your bowl, complementing both the shrimp and salsa.

Start with a bed of cooked rice in each bowl. Top with the grilled shrimp, fresh avocado slices, and your lovingly prepared mango salsa. Drizzle generously with the lime-chili sauce to complete the dish. Garnish with extra cilantro or lime wedges if desired, and serve while warm or chilled for a refreshing meal.