Pat the shrimp dry, then toss them with olive oil, paprika, garlic powder, chili flakes, lime juice, salt, and pepper. Coat evenly for balanced flavor.

Heat a skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and slightly charred. Do not overcook—they should stay juicy.

Dice the mango, avocado, cucumber, onion, and halve the tomatoes. Keep ingredients in separate bowls for easy assembly.

Whisk together lime juice, olive oil, honey, salt, and pepper. Taste and adjust—more lime for acidity, more honey for sweetness.

Use rice, quinoa, or greens as your base. Add mango, avocado, tomatoes, cucumber, red onion, and cooked shrimp.

Drizzle the citrus dressing over the bowl. Top with fresh cilantro and an extra squeeze of lime for brightness.

This bowl is best enjoyed immediately while the shrimp is warm and the mango and avocado are fresh.