First, make the dressing for the salad. Whisk together all ingredients for the Peanut Lime Dressing in a small bowl until combined. Set aside.
Secondly, assemble all ingredients for the salad. Place the spring mix, avocado, mango, red onion, red bell pepper and almonds in a large bowl. Set aside.
Then, thaw the frozen shrimp. Take the shrimp out of the package and put them into a bowl in the sink. Run cold water over the shrimp for about 4-5 minutes. When the shrimp are soft and no longer frozen, they are thawed. Place the shrimp onto a paper towel and pat them dry to remove the water.
Now, place the shrimp into a clean bowl and add in the garlic powder, chili powder, salt and pepper. Toss until the shrimp are coated in the spices.
Heat olive oil in a pan over medium heat. Place the shrimp in the pan and cook for about 2-3 minutes per side. The shrimp will turn pink when cooked through.
Remove the shrimp from the pan and add them on top of the salad mixture. Drizzle the dressing on top, sprinkle with sesame seeds, toss and enjoy!