1. 1. Start by rinsing the jasmine rice under cold water until the water runs clear. This helps remove excess starch for fluffier rice.

2. 2. Combine the rinsed rice, water, and a pinch of salt in a saucepan. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15 minutes until fully cooked.

3. 3. Once the rice is finished, remove it from the heat and fluff it gently with a fork. Keep it covered to retain warmth.

4. 4. While the rice is cooking, whip up the mango salsa. In a bowl, combine the diced mango, red onion, minced jalapeño, and chopped cilantro. Give it a gentle stir and set aside as the inviting flavors meld.

5. 5. Pat the shrimp dry with paper towels to ensure a nice sear. Toss the shrimp in a bowl with chili powder, smoked paprika, garlic powder, salt, and avocado oil, ensuring every piece is well-coated.

6. 6. Heat a cast-iron skillet over medium-high heat until it’s nice and hot. Add the seasoned shrimp, searing for about 2 minutes on each side until they’re lightly charred and fully opaque.

7. 7. While the shrimp cooks, whisk together the fresh lime juice, honey, and sriracha in a small bowl until smooth. This zesty glaze will enhance the overall flavor of the dish.

8. 8. Now it’s assembly time! Divide the fluffy jasmine rice between two bowls, then layer on the perfectly seared shrimp, sliced avocado, and vibrant mango salsa.

9. 9. Finish the bowls with a drizzle of lime-chili glaze, fresh cilantro, and a sprinkle of red pepper flakes for those who like a little kick!