Step 1: Prepare the Shrimp. In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and a pinch of salt and pepper until evenly coated.
Step 2: Make the Mango Salsa. In a small bowl, combine the diced mango, finely diced red onion, chopped fresh cilantro, minced jalapeño (if using), 1 tablespoon fresh lime juice, and a pinch of salt. Stir gently to combine and set aside.
Step 3: Whip up the Lime-Chili Sauce. In another small bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons olive oil, 1 teaspoon honey, 1/2 teaspoon chili powder, and the minced garlic until well combined. Season with a pinch of salt.
Step 4: Cook the Shrimp. Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Be careful not to overcook them.
Step 5: Assemble the Bowls. Divide the cooked rice or quinoa (if using) among your serving bowls. Top with the cooked shrimp, diced avocado, and a generous spoonful of the fresh mango salsa. Drizzle generously with the prepared lime-chili sauce. Garnish with extra cilantro if desired, and serve immediately.