Cook jasmine rice. While it’s still hot, stir in chopped cilantro and fresh lime juice.
Season shrimp with cumin, smoked paprika, garlic powder, and salt. Sear in a hot pan, 2 minutes per side.
Make mango salsa: combine diced mango, red onion, cilantro, and half the jalapeño slices. Squeeze lime over it.
Build your bowls: cilantro lime rice on the bottom, shrimp, mango salsa, diced avocado, remaining jalapeño slices. Serve with lime wedges.
