In a medium bowl, combine 1 cup of diced mango, ¼ cup of finely chopped red onion, 1 minced jalapeño (if desired), 2 tablespoons of freshly squeezed lime juice, and ¼ cup of chopped cilantro. Sprinkle with a pinch of salt and toss gently to mix. Cover the bowl and store it in the refrigerator for at least 15 minutes.

In a separate bowl, whisk together ½ cup of Greek yogurt, 2 tablespoons of mayonnaise, 1 teaspoon of chili powder, the zest and juice of 1 lime, 1 tablespoon of honey, along with salt and pepper to taste. Set it aside in the fridge.

Pat 1 pound of shrimp dry using paper towels. Season shrimp with 1 teaspoon of chili powder, 1 teaspoon of garlic powder, salt, and pepper to taste. Preheat a medium skillet over medium-high heat, add a splash of oil and sauté shrimp for 2-3 minutes per side.

Start by spooning cooked rice or quinoa into serving bowls, about 1 cup per bowl. Distribute the grilled shrimp on top, followed by avocado wedges and the mango salsa.

Drizzle lime-chili sauce over the bowls and garnish with extra cilantro if desired. Serve with lime wedges and enjoy!