Ingredients:

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1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon chili powder

½ teaspoon cumin

¼ teaspoon garlic powder

Salt and pepper to taste

1 ripe mango, diced

½ red bell pepper, diced

½ red onion, finely chopped

½ cup chopped cilantro

1 jalapeño pepper, seeded and minced (optional)

¼ cup lime juice

2 tablespoons olive oil

Cooked quinoa or rice, for serving (about 1 ½ cups cooked)

Avocado, diced (optional, for serving)

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Instructions:

1. Season the shrimp: In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, salt, and pepper. Make sure the shrimp are evenly coated.

2. Cook the shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from the skillet and set aside to cool slightly. Once cooled, chop the shrimp into bite-sized pieces.

3. Prepare the mango salsa: In a separate bowl, combine the diced mango, red bell pepper, red onion, cilantro, and jalapeño (if using).

4. Make the dressing: In a small bowl, whisk together the lime juice and 2 tablespoons of olive oil.

5. Assemble the bowls: Divide the cooked quinoa or rice evenly among bowls. Top with the shrimp, mango salsa, and avocado (if using). Drizzle the lime dressing over the top.

6. Serve immediately and enjoy!