In a medium pot, combine the jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

While the rice is cooking, in a large bowl, toss the shrimp with olive oil, chili powder, garlic powder, paprika, salt, black pepper, and red pepper flakes if using.

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

In a large bowl, combine the cooked rice, diced avocado, cherry tomatoes, cilantro, and lime juice. Gently mix to combine.

Serve the rice mixture in bowls topped with the spicy shrimp. Enjoy immediately.