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Prepare the lime-chili sauce:
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In a small bowl, whisk together the Greek yogurt, mayonnaise (if using), lime juice, honey, chili powder, and salt. Adjust seasoning to taste. Set aside.
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Cook the shrimp:
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Heat a drizzle of oil in a pan over medium-high heat. Season the shrimp with salt and pepper, then cook for 2–3 minutes per side until pink and opaque. Remove from heat.
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Assemble the bowls:
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Divide the cooked rice or quinoa between serving bowls.
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Top with cooked shrimp, sliced avocado, and diced mango.
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Drizzle with the lime-chili sauce and garnish with fresh cilantro.
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Serve with lime wedges on the side for extra zest.
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