Start by peeling and deveining the large shrimp, ensuring they are clean. In a mixing bowl, toss the shrimp with olive oil, garlic powder, chili powder, salt, and pepper. Allow the shrimp to marinate for 15–20 minutes at room temperature.

Heat your grill or grill pan to high heat. Once hot, arrange the marinated shrimp in a single layer on the grill. Cook each side for about 2 minutes or until the shrimp turn pink and are slightly charred.

While the shrimp is grilling, dice the ripe mango, tomato, red onion, and chili pepper. In a separate bowl, combine these fresh ingredients with chopped cilantro and drizzle with fresh lime juice. Season with salt and let the salsa rest for a few minutes.

In a bowl or blender, mix together the sour cream or Greek yogurt, additional lime juice, chili powder, garlic powder, and a pinch of salt. Blend until smooth and creamy.

Prepare the rice according to package instructions. Once cooked, fluff the rice with a fork and keep warm.

To serve, spoon a generous portion of warm rice into each bowl. Layer the grilled shrimp on top, followed by sliced avocado and a scoop of mango salsa. Drizzle with lime-chili sauce and enjoy!