Thaw shrimp if frozen and pat dry.

In a skillet over medium heat, heat olive oil and cook shrimp until pink and opaque (about 3-5 minutes).

While shrimp cools, chop mango and avocado into bite-sized pieces; slice the red onion.

In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.

In a large mixing bowl, combine shrimp, mangoes, avocados, red onion slices, and cilantro. Drizzle with dressing and toss gently.

Serve immediately on plates or in bowls; garnish with extra cilantro or lime wedges.