Start by cleaning and patting dry your shrimp. In a bowl, combine the shrimp with paprika, taco seasoning, and salt, ensuring they're evenly coated. Let them marinate for 10 minutes while you heat a grill pan over medium-high heat. Add a teaspoon of olive oil to the pan and grill the shrimp for 5-7 minutes until they turn pink and opaque. Remove them from the heat and set aside to cool.

In a food processor, blend ¼ cup of diced mango pulp, fresh coriander leaves, garlic clove, red chili, salt, black pepper, extra virgin olive oil, and lemon juice until smooth. Tweak the seasoning if needed; you want a balanced flavor.

In a large mixing bowl, add the diced mango, avocado, red bell pepper, onion, and the grilled shrimp that have cooled down. Gently pour the chilled dressing over the salad ingredients. Toss everything lightly to combine.

Once assembled, transfer the salad to a serving platter or individual bowls. Garnish with extra chopped coriander leaves for a fresh touch. Serve immediately.