Begin by placing your cleaned shrimp into a mixing bowl. Add fresh lime juice, zest, minced garlic, chili powder, paprika, and cumin. Stir well to ensure the shrimp are evenly coated in the marinade. Let this sit for at least 15 minutes.

Rinse jasmine rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine rinsed rice with coconut milk, water, salt, and sugar. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 15-18 minutes.

In a large skillet, heat olive oil over medium-high heat. Once hot, add marinated shrimp in a single layer and cook for about 2-3 minutes on one side, then flip and cook for another 2-3 minutes until shrimp are pink and opaque.

To serve, start with a generous portion of coconut rice at the bottom of each bowl. Layer cooked shrimp on top, then garnish with fresh avocado slices, diced red onion, and halved cherry tomatoes.