For the shrimp:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

For the mango-avocado salsa:

• 1 ripe mango, diced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, seeded and finely chopped
• Juice of 1/2 lime
• 2 tablespoons chopped fresh cilantro
• Salt to taste

For the bowls:

• 2 cups cooked rice (white, brown, or cauliflower)
• 1 cup shredded red cabbage or lettuce
• Lime wedges and extra cilantro for garnish (optional)