Bring a medium-sized pot of water to a rolling boil and cook the shrimp for 2-3 minutes until they turn bright pink and opaque. Transfer to ice water.

In a large bowl, combine diced avocados, halved cherry tomatoes, chopped red onion, diced cucumber, and chopped cilantro. Stir gently.

In a small bowl, whisk together lime juice, olive oil, salt, black pepper, garlic powder, and red pepper flakes until emulsified.

Add chopped shrimp to the mixed vegetables and drizzle with dressing. Gently toss without mashing avocados.

Serve immediately or chill for 30 minutes before serving to meld flavors.