Cut the mango and pineapple into 1/2-inch cubes and place them in a large mixing bowl. Finely dice the red onion, seed and mince the serrano chile, and cube the avocado into 1/2-inch pieces. Chop the fresh cilantro. Keep all ingredients separate for now—the avocado especially should be added last to prevent browning.

Bring a pot of salted water to a rolling boil. Add the shrimp and cook for 2-3 minutes until they turn opaque and curl slightly—they cook very quickly, so watch carefully to avoid overcooking. Immediately transfer the cooked shrimp to an ice bath to stop the cooking process and chill them completely, which ensures they stay tender and juicy. Once cooled, drain well and pat dry with paper towels.

In a small bowl, whisk together the lime juice, honey, ground cumin, smoked paprika, salt, and black pepper until well combined. This creates a bright, balanced dressing that will coat all the ingredients. I like to add the dressing right before serving to keep the salad fresh and prevent the fruit from breaking down.

Add the chilled shrimp from Step 2 to the bowl with the mango, pineapple, red onion, serrano chile, and cilantro from Step 1. Pour the dressing from Step 3 over everything and gently toss to combine, being careful not to crush the fruit or break up the shrimp. Finally, fold in the cubed avocado at the very last moment so it stays fresh and doesn't discolor.