Rinse shrimp under cold water and pat dry. Heat a skillet over medium-high heat with olive oil, season shrimp with salt and pepper, and cook for about 2 minutes on each side until pink and opaque. Remove from heat and let cool.

Peel and dice mangoes, dice red bell pepper, and mince red onion. Combine in a large mixing bowl with chopped cilantro.

In a small jar, whisk together lime juice, olive oil, honey, and chili flakes until emulsified. Adjust seasoning to taste.

Add cooled shrimp to the bowl with mango and vegetables. Pour dressing over and toss gently to coat.

Fold in diced avocado just before serving. Serve immediately or chill for 30 minutes to meld flavors.