Cook your base: Make your rice or cauliflower rice according to package directions. Fluff and keep warm. Season with a squeeze of lime and a pinch of salt for extra flavor.

Mix the marinade: In a bowl, combine 2 tablespoons olive oil, zest of 1 lime, juice of 1–2 limes, 3 minced garlic cloves, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and a few cracks of black pepper.

Toss the shrimp: Pat shrimp dry. Add to the marinade and toss to coat. Let sit for 10–15 minutes while you prep toppings. Don’t marinate longer than 30 minutes or the acid will start to “cook” the shrimp.

Prep toppings: Slice cabbage thinly. Dice tomatoes and red onion. Chop cilantro. Slice avocado and jalapeño. Rinse black beans and corn. Stir together Greek yogurt with a squeeze of lime and a pinch of salt for a quick crema.

Cook the shrimp: Heat a large skillet over medium-high. Add a drizzle of oil. Lay shrimp in a single layer and cook 1.5–2 minutes per side until opaque and lightly seared. Do not overcook. Finish with a squeeze of lime.

Warm the beans and corn: In the same pan, quickly warm the black beans and corn with a pinch of salt, pepper, and a dash of chili powder. This step boosts flavor and takes 2–3 minutes.

Assemble the bowls: Add rice to bowls. Top with beans, corn, cabbage, tomatoes, red onion, avocado, and shrimp. Spoon on salsa, drizzle the lime-yogurt crema, and finish with cilantro and extra lime wedges.

Adjust to taste: Add hot sauce, more salt, or an extra squeeze of lime. Serve immediately while the shrimp are hot.