Marinate the shrimp by whisking together olive oil, minced garlic, lime juice, chili powder, ground cumin, salt, and pepper in a mixing bowl. Add shrimp and coat completely, letting it sit for 15-20 minutes.

Cook uncooked rice or quinoa according to package instructions. For rice, bring water to boil, add rice, reduce to low heat and simmer for about 15 minutes until fluffy. Cook quinoa in a 2:1 water-to-quinoa ratio for about 15 minutes.

Make the dressing by blending fresh cilantro, lime juice, yogurt, garlic, and a pinch of salt in a food processor until smooth or blend ripe mango, lime juice, olive oil, and salt for a zesty vinaigrette. Set aside.

Heat a skillet over medium-high heat and sauté the marinated shrimp for about 3-4 minutes until they are opaque and curled. Cook in batches if necessary to avoid overcrowding.

Dice ripe mango and avocado, and chop any additional toppings like red onion or jalapeños for freshness.

Assemble the bowls starting with the cooked rice or quinoa, followed by sautéed shrimp, diced mango, and avocado. Drizzle dressing on top and garnish with cilantro and optional toppings.