Start by preparing your rice or quinoa according to package instructions. Typically, this involves boiling water, adding the grain, then simmering on low heat for about 15-20 minutes until fluffy.

In a medium bowl, combine your peeled and deveined shrimp with chili powder, cumin, garlic powder, salt, and black pepper. Toss until evenly coated and let marinate for about 5 minutes.

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, add the seasoned shrimp and cook for 2-3 minutes on each side until cooked through.

In a large mixing bowl, combine the diced avocado, mango, finely diced red onion, chopped cilantro, and jalapeño. Gently fold together without mashing the avocado.

In a small bowl, whisk together the lime juice, remaining tablespoon of olive oil, honey or maple syrup, salt, and pepper to taste.

Divide the cooked rice or quinoa into serving bowls, top with shrimp and the avocado-mango mixture, and drizzle with the dressing. Serve immediately.