In a medium bowl, combine diced mango, chopped red onion, minced jalapeño, and chopped cilantro. Squeeze fresh lime juice over the mixture and gently toss to combine. Let the salsa sit for about 10 minutes at room temperature.

Heat a tablespoon of olive oil in a skillet over medium heat. Add the shrimp, then sprinkle them with chili powder, salt, and pepper. Cook for 3-4 minutes until the shrimp turn pink and opaque.

Layer diced avocado at the bottom of serving bowls. Place the hot shrimp on top of the avocado and spoon the mango salsa over the shrimp.

Finish with a drizzle of lime juice and lime-chili sauce. Serve immediately.