Use a heavy cast-iron skillet or grill pan for consistent heat and perfect char marks on shrimp., Slice avocado just before serving to keep it bright and avoid browning., Let the minced onion sit a few minutes in lime juice before adding mango to soften its sharpness., Cook shrimp in batches to avoid crowding the pan and ensure a good sear., You can substitute grilled salmon, blackened mahi-mahi, seared scallops, or for a vegetarian option, grilled tofu, tempeh, or roasted cauliflower florets seasoned with the chili blend., Rice alternatives include brown rice, quinoa, farro, cauliflower rice, or leafy greens for low-carb options., Salsa variations: pineapple, papaya, cucumber-tomato salsa, or corn and black bean mix., Sauce variations: plain Greek yogurt, sour cream, or avocado crema; add chipotle in adobo for smoky heat., Adjust heat level by varying chili powder and sriracha amounts; use regular paprika if less smoky flavor is preferred., Garnishes: toasted coconut flakes, chopped peanuts, sliced scallions, microgreens, or extra lime wedges., Store components separately to preserve textures; cooked rice and spiced shrimp keep up to 3 days refrigerated; mango salsa good for about 2 days; slice avocado fresh before serving.