In a medium bowl, combine diced mango, red bell pepper, jalapeño, red onion, lime juice, cilantro, and salt. Stir well and let sit at room temperature while you cook - this helps the flavors meld.

In a medium saucepan, combine rinsed rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, keep covered, and let steam for 5 minutes. Fluff with a fork, then stir in lime zest, lime juice, and cilantro.

Pat shrimp completely dry with paper towels - this is crucial for a good sear. Toss with cumin, smoked paprika, salt, and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add half the shrimp in a single layer and cook undisturbed for 2 minutes until pink and golden on the bottom. Flip and cook 1 minute more. Transfer to a plate. Repeat with remaining oil and shrimp.

Return all shrimp to the skillet over low heat. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and toss with lime juice.

Divide rice among 4 bowls. Top with shrimp, a generous scoop of mango salsa, and sliced avocado. Garnish with extra cilantro and serve with lime wedges.