Mango Avocado Shrimp Bowl with Chile Lime Shrimp & Coconut Lime Rice

1. To make the coconut lime rice: In a pot, combine 1/2 cup coconut milk from a can, 1/2 cup water, and a pinch of salt. Bring the mixture to a boil.
2. Add 1/2 cup jasmine rice to the pot, then reduce heat to low and simmer for 20 minutes, or until the rice is tender. Once cooked, stir in the juice from 1/2 a lime.
3. To prepare the chile lime shrimp: Season the shrimp with TJ’s chile lime seasoning, onion powder, garlic powder, salt, and pepper. Add a squeeze of fresh lime juice and a drizzle of olive oil.
4. Sauté the seasoned shrimp for 1 to 2 minutes on each side, until cooked through and pink.
5. To make the mango salsa: In a separate bowl, mix together cubed mango, cubed avocado, chopped red onion, chile lime seasoning, pepper, and a squeeze of fresh lime juice.
6. Assemble the bowls by combining the coconut lime rice, chile lime shrimp, and mango avocado salsa.