In a large bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat.

In a separate bowl, combine the diced mango, red bell pepper, red onion, cilantro, and lime juice. Mix gently to combine.

To assemble the bowls, place a half avocado in each serving bowl. Fill the avocado halves with cooked quinoa and top with the sautéed shrimp.

Spoon the mango salsa over the shrimp and quinoa. Serve immediately.