In a medium saucepan, 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 before serving.

While the rice is cooking, in a large bowl, toss the shrimp with olive oil, chili powder, garlic powder, paprika, salt, and pepper until evenly coated.

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

In a large bowl, combine the cooked rice, diced avocado, cherry tomatoes, cilantro, lime juice, and red pepper flakes if using. Gently mix until well combined.

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