– 1 pound large shrimp, peeled and deveined for the main protein for the bowl

– 1 tablespoon olive oil for seasoning and cooking the shrimp

– 1 teaspoon garlic powder for savory flavor to the shrimp and sauce

– 1/2 teaspoon onion powder for a mild, sweet onion note

– 1/4 teaspoon salt for balancing the seasoning in the shrimp

– 1/8 teaspoon black pepper for light heat and depth

– 1 mango, diced for the sweet base of the mango salsa

– 1/4 red onion, finely chopped for bite and crunch to the salsa

– 1 jalapeño, seeded and minced, optional for heat

– 1/4 cup chopped cilantro for fresh herb flavor to the salsa

– 1 tablespoon lime juice for brightening both the salsa and sauce

– 1/2 teaspoon salt for seasoning the mango salsa

– 1/4 teaspoon black pepper for balance to the salsa

– 1/4 cup mayonnaise for the creamy base of the lime-chili sauce

– 2 tablespoons sriracha for heat and a little tang

– 1 tablespoon lime juice for sharpening the sauce and keeping it bright

– 1/2 teaspoon garlic powder for deepening the sauce flavor

– 1/4 teaspoon onion powder for a soft savory note

– 1/8 teaspoon salt for seasoning the sauce

– 1/8 teaspoon black pepper for finishing the sauce with light spice

– 1 cup cooked rice for the base of each bowl

– 1/2 avocado, sliced for creamy texture and healthy fat