Begin by placing the wild-caught shrimp in a bowl. Drizzle with olive oil, then sprinkle on garlic powder, paprika, and salt. Toss the shrimp until evenly coated. Let it marinate for at least 15 minutes.

In a separate bowl, combine diced ripe mango, chopped fresh tomatoes, finely diced red onion, and chopped cilantro. Squeeze one tablespoon of lime juice over the mixture, then gently mix until everything is well incorporated. Cover and chill the mango salsa.

Preheat your grill pan or outdoor grill to medium-high heat. Arrange your marinated shrimp in a single layer on the grill. Cook for 2-3 minutes on each side until they turn pink.

In a small bowl, mix Greek yogurt (or mayo) with the remaining lime juice and a splash of chili sauce or Sriracha. Stir until smooth and adjust the heat level.

Start assembling your Shrimp and Avocado Bowls by adding a generous scoop of cooked rice to each serving bowl, followed by the grilled shrimp, avocado slices, and chilled mango salsa.