1Prepare the shrimp marinade: In a bowl, combine diced mango, 2 tbsp lime juice, minced garlic, grated ginger, minced red chili, 2 tbsp chopped cilantro, 1/2 tsp salt, and 1/4 tsp pepper. Add shrimp, toss to coat, and let marinate for at least 15 minutes while you prepare other components.

2Cook the coconut rice: Rinse jasmine rice thoroughly. In a medium saucepan, combine rinsed rice, coconut milk, 1 cup water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until liquid is absorbed and rice is tender. Fluff with a fork.

3Make the avocado crema: While the rice cooks, in a blender or food processor, combine pitted and scooped avocado flesh, remaining 2 tbsp lime juice, sour cream (or Greek yogurt), 1/4 tsp salt, and 1/4 tsp pepper. Blend until smooth and creamy. Adjust seasoning to taste.

4Prepare shrimp skewers: Thread the marinated shrimp onto soaked bamboo or metal skewers, ensuring they are not too crowded. Discard any remaining marinade.

5Grill the shrimp: Preheat a grill or grill pan to medium-high heat. Lightly brush the grill grates with olive oil. Place the shrimp skewers on the hot grill and cook for 2-3 minutes per side, until the shrimp turn pink and opaque and have a slight char.

6Serve: Divide the coconut rice among serving plates. Top each with 2-3 shrimp skewers. Drizzle generously with avocado crema and garnish with fresh chopped cilantro.