In a pot, bring purified water to a gentle boil. Add bonito flakes and shrimp shells, then reduce heat and let it simmer for about 15 minutes to enhance the flavors.

In a Dutch oven, warm olive oil over low heat. Toss in the diced tomatoes, onions, and peppers; cook until they soften and turn translucent, around 5-7 minutes.

Clean and rinse the shrimp under cold water. Once prepped, gently add them to the pot and cook for about 1 minute per side, just until they turn pink, then set them aside.

Increase the heat and stir in the minced garlic, sofrito, cumin, oregano, and salt. Cook for 3-4 minutes, stirring frequently.

Add jasmine rice to the aromatic mixture in the pot. Stir to ensure the rice is well-coated with the sofrito blend.

Strain the prepared shrimp stock into the pot and give it a gentle stir. Let it cook until the rice is al dente, roughly 15-20 minutes.

Return the cooked shrimp to the pot and let it simmer for an additional 2 minutes, ensuring everything is warmed through.

Ladle the stew into bowls, garnishing each with freshly chopped cilantro. Serve with lime wedges and diced avocado on the side.