Begin by placing the shrimp in a bowl. Drizzle olive oil, add chili powder, salt, and pepper. Toss until coated and let sit for 10 minutes.

Heat a skillet or grill pan over medium-high heat. Add shrimp in a single layer, cooking for 2–3 minutes on each side until pink.

Combine diced mango, chopped red onion, minced jalapeño, cilantro, and lime juice in another bowl. Add salt and toss gently. Refrigerate for 10 minutes.

In a small bowl, whisk together lime juice, olive oil, honey, chili powder, salt, and black pepper until well combined.

Cut avocados in half, remove pits, slice, and drizzle with lime juice to prevent browning.

Choose a base for your bowls, layer with shrimp, sliced avocado, and mango salsa. Drizzle lime-chili sauce over the top and garnish with cilantro if desired.